The kitchen at Patisserie Vercruysse is a one-person operation. Chocolate is done up front, and in the back is where the ovens and refrigerators and freezers are. The operation is closed Mondays, and open for just a few hours Tuesday through Thursday - then open 7am to 7pm Friday through Sunday.
In addition to bonbons and a wide selection of chocolate items, Geert also bakes bread, makes Viennoiserie, confitures, and gelato. All in the space you see. Toward the bottom of the shot is a marble table - ground zero for production so Geert can interact with customers when the shop is open.
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