MUGI BAKE HOUSE
Bread for the street outside, since 2019
The street outside
Bread for the
street outside.
Every morning begins before dawn at 9 Spelt Yard with flour, water, and our single levain starter kept since 2019. We mix, shape, and bake by hand in small batches, working with grains stone-milled by regional partners Molen Ter Beke, Lindenhof mill, and Haverveld farm. There are no preservatives, commercial improvers, or hurried fermentations.
We bake specifically for the street outside our door: the families walking past on their morning commute, Café Lune around the corner, Westpark Primary school kitchen, and Okafor Grocer down the road. Our loaves go straight from the deck oven to the wooden counter shelves and onto cargo bikes before noon.
DAILY LOAVES
Baked every opening day
Country Sourdough
900 g · baked Tue–Sun
Naturally fermented with our 2019 levain, regional wheat from Molen Ter Beke and sea salt. A blistered, golden crust with an open, custard-like crumb.
Dark Rye
1 kg · baked Tue–Sat
Whole rye from Lindenhof mill, naturally soured for thirty hours with caraway and malt notes. A dense, moist crumb built to keep all week.
FROM THE SAME OVEN
Smaller bakes, same deck oven
Baguette
250 g · baked daily
A crisp, thin crust with an open crumb and clean wheat sweetness.
Seeded Spelt Tin
800 g · baked Tue, Thu, Sat
Whole spelt from Haverveld farm, loaded with toasted seeds.
Cardamom Bun
90 g · baked Fri–Sun
Twisted butter dough spiced with freshly ground green cardamom.
Rosemary Focaccia
400 g slab · baked Wed–Sat
Olive oil dough topped with sea salt and fresh garden rosemary.
The oven day
From 04:30
to the last crate.
Our single deck oven runs on a strict morning schedule. We mix, shape and bake in one continuous rhythm so that fresh loaves meet the street when the doors open at seven.
04:30
Mix and autolyse
Lukas mixes regional flours, water and levain in the quiet bakehouse.
Lukas
05:30
Divide and shape
Ama hand-shapes country sourdough, dark rye and tins at the wooden bench.
Ama
06:15
First bake
Ines slides peels of country sourdough into the hot deck oven.
Ines
07:00
Doors open
Priya welcomes early customers and sets fresh loaves on the counter shelves.
Priya
09:30
Rye and buns bake
Mei loads whole dark rye and spiced cardamom knot buns.
Mei
11:00
Packing crates
Standing orders go into linen-lined crates for neighbours and local kitchens.
Priya
12:30
Bike rounds go out
Hugo loads the cargo bike for deliveries within three kilometres.
Hugo
07:00 — the door opens
The morning’s first loaves rest warm on the wooden counter shelves as the latch turns. We wrap each loaf in plain paper while the street outside wakes up.
Standing orders
Same loaf,
same day, every week.
A standing order reserves your weekly bread directly from the oven schedule, ensuring your household or kitchen never misses a bake. Whether you need two sourdough loaves every Wednesday or daily baguettes for breakfast, your bread is set aside in a linen-lined crate before the counter opens.
We keep standing orders simple and flexible so they match real household rhythms. Your bread is set aside in a linen-lined crate before the counter opens, and you can collect it at 9 Spelt Yard or ask for cargo bike delivery.
Order by 14:00 the day before
Two loaves a week minimum
Pause with 48 hours’ notice
Pick up, or bike delivery within 3 km
Neighbours
Who the crates
go to.
Café Lune
Sliced fresh every morning for counter tartines and the buttered breakfast service around the corner.
Westpark Primary kitchen
Seeded tin loaves sliced on kitchen boards for school lunches during term time, packed the afternoon before.
12seeded spelt tins a dayMon–Fri
Okafor Grocer
Dark rye and country sourdough set out beside the seasonal vegetables for neighbourhood shoppers.
8 + 6rye and sourdoughTue, Fri
Visit
Come by
before the rye runs out.
9 Spelt Yard, 9000 Ghent, Belgium. Take tram 4 to the Spelt Yard stop; there is a bike rack for twelve just outside, and the door is step-free.
Tue–Sat07:00–15:00Daily bake
Sun08:00–13:00Buns and loaves
MonClosedLevain day