The new driving force behind Bakery Cloet: the Small-bread Line

For more than twenty years, Bakery Cloet has been a well‑known name in Sint‑Michiels, Bruges. What began as a shared dream of Kristof and Heidi has grown into a flourishing bakery where craftsmanship, quality, and local connection go hand in hand.

From childhood dream to owning a bakery

For Kristof, the story of becoming a baker began in kindergarten. During a class visit to the local bakery, he was immediately captivated by the magic of the craft: the smell of freshly baked bread, the warmth of the oven, the rhythm of kneading dough. It was love at first sight, and that love never left him.

He completed his training at De Groene Poorte in Bruges, where he also met Heidi. Both gained experience working for various bakeries in the region and shared the same ambition: to one day open their own business together. In 2005, that dream became reality. The bakery they took over was small but full of potential and offered the space to grow.

Growing alongside the community

In 2009, the bakery underwent a major renovation. The shop received a wide, welcoming sales area, and by expanding into the adjacent building, additional production space was created. The bread line was increased to 300 loaves a day, and a new deck oven completed the setup.

Kristof and Heidi didn’t just want to be a bakery, they wanted to be a connecting force in the neighborhood. That’s why they experimented with eye‑catching creations, such as croissants in the colors of the local football team. On social media, these creations quickly drew attention, and the neighborhood clearly enjoyed them as well.

They celebrated their twentieth anniversary with an open‑house event, where customers could literally take a look “behind the scenes.” It became a warm and festive day filled with enthusiasm, fresh baguettes, mellow cakes, cookies, and coffee.

The search for better sandwich rolls

Anyone who steps into the bakery early in the morning immediately notices the professional and efficient workflow. At 6:30 a.m. the shop opens, and in the back the smell of chocolate fills the air thanks to their in‑house chocolaterie.

Amid this daily rhythm, Kristof began to notice that the traditional way of preparing dough for sandwich rolls was no longer delivering the desired results. The quality wasn’t always consistent: sometimes the rolls collapsed, sometimes the shape wasn’t right. It increasingly bothered him, because quality has always been his top priority.

When a customer pointed out that a certain type of bread “wasn’t the same as it used to be,” it was the signal he needed to take action. He adjusted the process and brought the product back to a stable, reliable result. “If one customer says something,” he explains, “there are always more who think the same but don’t say it.”

That mindset would later play a major role in his next big decision.

The step toward the Kalmeijer Small‑Bread Line

During a visit to the Artisan bakery fair, Kristof saw the Kalmeijer small‑bread line (KKL) in action. He immediately recognized its potential. Stories from fellow bakers confirmed his impression. The system fit perfectly with what he needed: consistent quality, efficiency, and less dependence on staff.

The decision became even clearer when one of the bakers decided to leave and mentioned that he was not satisfied with the quality of the final product. Kristof realized that a machine could guarantee continuity. “A machine never complains,” he says with a smile.

The impact in the bakery

Since the arrival of the Kalmeijer line, the workflow has changed significantly:

• the dough is perfectly portioned, rounded, and shaped
• Kristof no longer has to stand next to the machine
• the quality of the sandwich rolls is more consistent than ever
• the entire process is faster, cleaner, and more efficient

After proofing, the sandwich rolls are finished with egg wash and baked in just eight minutes. Even specialties like the klaaskoek are now produced using the small‑bread line.

Maintenance is simple and smooth, thanks in part to the clear guidance of representative Peter Geertsema and the semi‑annual maintenance contract.

A noticeable result

Since then, Kristof has seen a clear improvement:

• the quality is higher than ever
• sandwich roll sales have increased
• the workload is lower
• dependence on staff has decreased

Heidi notices it too. With the time saved, she can now focus more on the chocolaterie and the shop, which has strengthened those areas as well. Everything runs more efficiently and with more peace of mind.

“It doesn’t get any better,” says Kristof

“My quality has improved tremendously, and I no longer need to look for a new baker,” Kristof says with satisfaction. “And sandwich sales have also increased. It really doesn’t get any better than that, does it?”