Best Magazine Of Haute Pâtissere

Joost Arijs

Joost Arisj learned the basics of the trade in Belgium, at the pastry shop Mahieu in Woluwe, at Ducobu in Waterloo, and at the three-star restaurant Hof van Cleve in Kruishoutem.

In 2011, he opened a pastry and chocolate shop in Ghent under his own name that has been recognized by the Gault & Millau guide. At the end of 2022, he took another step by opening an adjoining bakery in which he makes a wide repertoire of doughs.

“The basics that make pastry special can’t change much”

so good.. magazine #31

Featured in so good #31