BOULANGERIE BENOIT SEGONDS
- Type
- Food & Ingredient Manufacturer
- Location
- Liège, Belgium
- Industries
- Food ingredients & products, Food reformulation
- Domains
- Bakery, Processed food products, Ingredients, Flour, Wheat, Plant based primary products, Spelt, Aromas
- Technologies
- Fermentation, Physical modification, Biotechnology & sustainable inputs, Processing
About BOULANGERIE BENOIT SEGONDS
Benoît Segonds is an artisanal bakery and pastry business based in the Liège region, where it has been established for more than 10 years. The company focuses on organic breads, especially sourdough breads, and also produces yeast-leavened breads, brioche items, and pastries.
Its positioning is rooted in craftsmanship, natural fermentation, and a strong emphasis on taste and nutritional quality. The bakery says it works with organic raw materials, reduces salt as much as possible, and uses slow, natural methods such as sourdough, autolyse, and gentle kneading to develop flavor, texture, and digestibility.
Core Values
- Organic ingredients: The bakery states that it uses only certified organic ingredients, from flour to butter, chocolate, spices, citrus, and other inputs.
- Natural fermentation: Sourdough, long autolyse, and slow kneading are presented as essential methods for developing flavor, structure, and digestibility without additives or conditioners.
- Taste and nutrition: The company emphasizes breads with strong character, good crust and crumb, and improved nutritional qualities, including attention to gluten behavior and glycemic impact.
- Craft discipline: The bakery highlights patience, attention, and respect for timing and temperature as part of the daily work needed to produce high-quality bread.
Unique Aspects
- 100% organic certification: The bakery says it is certified 100% organic by Certisys, under certification number 21857.
- Strong sourdough identity: Its core bread philosophy is built around sourdough fermentation, with the company describing fermentation as the "space of flavor" for bread.
- Local and regional flour ambition: It says it is working with regional wheat milled in its own workshop, with the goal of eventually using its own flours for all breads.
- Recognized by customers and awards: The news section mentions recognition from a Brussels city-center customer and a 2008 award for best bread at the Burdinne bread-and-cheese market.