Renard Bakery — Restaurant in Ixelles - Elsene

Ordered a few things to get a sense of what this bakery is good at.

The chocolate eclair is great in terms of price to quality ratio. The chocolate cream inside is smooth. A bit too sweet but I take off the glazing at the top then its good to eat. Only 2.5 euro!

The strawberry pie is good too. Fresh strawberries, but the vanilla cream is a bit too runny. But not too sweet.

I couldnt finish the salmon and courgette quiche because it is way too salty. I tasted the ingredients individually, it seems the salmon and crust is overly salted. There is nothing to balance out the saltiness in the pie. Hope they can reduce the salt content.

The almond croissant is okay. Way too much almond cream...alright if you have a sweet tooth.

The yummiest is the Caesar salad sandwich. Fresh and well seasoned fillings in a chewy baguette.

Not a perfect 10 but I would still return to try more of their pastries. It looks like an honest hard working neighborhood bakery...

Owned by Laurent and Sophie Maes since 2015 Renard Bakery has been one of Brussels best ever since, the former space taking on a new look while artisan techniques such as prolonged fermentation has pushed quality to new heights.

Open from Wednesday to Monday at 07h00, the location on Fernand Cocq Square in the heart of Ixelles providing ample foot traffic, Larent grew up in his uncle’s Bakery before studying in Paris to perfect everything from Sourdough to Choux and Viennoiserie.

Diverse in its offerings, a curated collection of Jams and Spreads mingling with shattering Feuilletines backed by Dark Chocolate, traditional Pancakes are lightly sweet without addition while Liege Waffles see a delicate chew interspersed with Pearl Sugar pockets.

Unable to resist a Doughnut, unfilled with just Sugar overlying pillowy Brioche, Renard’s Almond Croissant was a touch soggy despite arriving by 08h00, while the Cinnamon Roll was buttery and aromatic without being...

very mediocre imo

4/09 Je revisite mon opinion

Tried the morning bun and Bolus today. The dough really is perfect, so cripsy and feuilletée. Bolus was amazing, almost perfect. Morning bun was really good but way too much sugar (which I could take off) and not enough orange/citrus taste for being a morning bun. The pain aux raisins I simply did not take because it was coated in sugar glazing.

Why waste a perfect dough full of labour by cheaply feeling heeps of sugar, only letting an overly sweet waze remain?

It makes me think a bit of the way they work in Flemish bakeries coating everything in layers of sugar so you do not taste that the product itself is horrid.

Just a bit more pastry, a bit more orange, a bit more raisins, a little less sugar and it would be absolutely divine….

The rye bread i still have to taste but I picked it up still warm, which is an amazing feeling.

Also really not...