Baker Chef / Pastry Chef
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Nelson Decruyenaere
My Job
My Job
I’m a French baker specialized in bread fermentation and viennoiserie. My work focuses on pre-ferments, especially natural sourdough (levain), as well as laminated doughs and viennoiserie, where precision and fermentation are essential to developing flavor, texture, and quality.
Curiosity
Curiosity
I’m naturally curious and always eager to keep learning. For me, improving and learning every day is an essential part of the craft.
Sharing
Sharing
I love sharing my passion for baking, whether with colleagues, young bakers, or enthusiastic customers.
Creation
Creation
I enjoy creating and developing new breads and pastries, experimenting with flavors, textures, and techniques to bring fresh ideas to life.
Artistry
Artistry
I love exploring the artistic side of baking, creating showpieces and desserts for events and competitions that combine technique, creativity, and visual impact.
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