Our Bakery
Where craft and
taste come together.
We focus on artisanal butter, time, and attention
Sablé Breton Bakery was founded in 2016 by Alex De Langhe, a trained pastry chef with years of experience in the bakery sector. What started as an idea to produce artisanal tart bases grew into a fully-fledged workshop in Ingelmunster with a dedicated team.
The inspiration? The fruit tart from his former bakery, with its typical shortcrust pastry, rich in butter and with an unmistakable flavor. Ready-made bases of that quality were nowhere to be found. So he decided to make them himself.
Every tart base is produced entirely in-house. From preparing the dough, to rolling it out, baking, and packaging: everything happens in our workshop in Ingelmunster. After baking, the bases are immediately frozen to guarantee freshness. This way, they can be stored for up to 18 months without loss of quality.
This artisanal process distinguishes Sablé Breton Bakery from industrial producers. Baked with love, flash-frozen at the peak of freshness.
What started with standard sizes has now expanded into a wide range: 15+ shapes in various sizes, a chocolate variant, butter shortcrust tartelettes, and a ready-made apple pie.
Custom sizes are also available upon industry request. Today, our products are available through bakery wholesalers in Belgium, the Netherlands, Germany, Switzerland, France, and Italy.
Demand is growing, and we are growing with it. We are currently investing heavily in the operations of our workshop to strengthen our artisanal vision. More capacity, the same quality. This allows us to provide even more professionals with a solid foundation.
Each tart base is artisanally crafted in our workshop. We distinguish ourselves from industrial production and embody authenticity.
.png)
Alex founded Sablé Breton Bakery in 2016. He compares himself to the SB01 tartelette: the very first creation and the foundation of everything. He draws energy every day from his colleagues and their teamwork, as well as from his bike, motorcycle rides, and walks.
Miguel describes himself as a bit of a flawed pie crust: not always perfect, but it always works out in the end. He enjoys the combination of craftsmanship and creativity in his job, and after work, he loves going out with friends.
Timo describes himself as a bit of a character. He appreciates the favorable working hours at Sablé Breton, which allow him to pursue his many hobbies afterwards: playing Manillen, darts, finch singing contests, and continuing his training as a funeral director.
Charissa sees herself as a luscious pie crust: soft on the inside, a little sweet, and hard to resist. She loves the variety and the satisfaction when the team finishes the day successfully. Outside of work, she enjoys a good book and a glass of wine.
Britney compares herself to an amuse-bouche: small but delightful. What makes her job at Sablé Breton so enjoyable? Her colleagues and the positive work atmosphere. She also loves a good aperitif and quality time with her family.
Justine is like a fruit tart base: fresh, versatile – just like her job – and loved by many. For her, it's all about the great atmosphere among colleagues. Once her shift is over, you'll find her with the horses and the kids.
Jeroen sees himself as a strawberry tart: a classic that never gets old. His love for patisserie and the smell of freshly baked dough make every workday great. In his free time, he enjoys walking, swimming, or cooking.
Sarah compares herself to a raspberry tart: approachable, authentic, and without much fuss. The pleasant work atmosphere and colleagues do the rest. After work, you'll find her out with friends, with Muffin, at festivals, or riding her motorcycle in the wind.
Lynn describes herself as an apple pie: tough on the outside, soft on the inside. She values the personal approach and a good work-life balance. After work, you'll find her with her daughter or a good book.
Christa's heart is truly in her work; her love for it is baked in. Teamwork and collaborating to achieve excellent results are what truly matter to her. After work, you'll find her happily ironing.
Angelique sees herself as a lemon tart: tangy, a little sweet, and always surprising. Her colleagues and the pleasant aroma in the workshop are the highlight of her day. After that, it's time for her and her family, which she thoroughly enjoys.
Nathalie describes herself as a 'ray of sunshine': she loves making people happy and making them laugh. The good working hours, the great team, and the fun with colleagues make her day. Afterwards, she reads a good book, goes out, or travels with her daughter.
Lorena compares herself to an eclair: sweet on top, creamy inside, and a crispy bottom. The best part about working here is the great results of our work and the awesome team. After work, a cup of coffee always tastes good.
Melissa describes herself as a chocolate cake: calm on the outside, but full of energy on the inside. The combination of craftsmanship and teamwork gives her satisfaction. Afterwards, she likes to recharge with quality time with the people who matter.
Tania describes herself as a 'strawberry heart': a solid foundation, and everyone is welcome to a piece, as she is there for everyone. She admits to working in the best-smelling office. At home, she loves good food and discovering new places.
You will receive an email confirmation within a few minutes. We will contact you as soon as possible, usually within 1 to 2 business days.
You will receive an email confirmation within a few minutes. We will contact you as soon as possible, usually within 1 to 2 business days.
You will receive an email confirmation within a few minutes. We will contact you as soon as possible, usually within 1 to 2 business days.