In 1899, the French/German couple Benjamin Bloch and Sophie Loeb opened the 'Boulangerie Viennoise' in the Veldstraat in Ghent.
In 1905, Sophie Loeb expanded the bakery with a tearoom. The war broke out in 1940, and they fled to New York with their children.
Jacques Bloch took over the bakery in 1958. François, one of the four sons, joined the business in 1979. From then onwards, he became the face of Bloch Bakery, a business that went on to become a household name far beyond the boundaries of Ghent.
The golden years
Jacques Bloch is a master in his craft. His love for good, authentic products is reflected in the exceptional range they offer. The selection is constantly being expanded with new specialities. The balance between centuries-old techniques and the modern influences from all four corners of the world is what makes Bloch unique.
Jacques Bloch headed up the bakery Bloch for 50 years, but on 29 March 2008, the curtain fell. News of the closure sent a shock wave through town.
Bloch Bakery was later relaunched with the aim of giving its delicious products and unique recipes a new lease on life.
New times, innovative concepts. The best of two eras: traditional master recipes and new production and distribution methods.