Bakery Marc in Drongen chooses Kalmeijer Small-bread Line

We visited Bakery Marc in Drongen, where a recent investment was made in a Kalmeijer small bread line (KKL). We spoke with owner Giljan Decroock about his experience and why he deliberately chose Kalmeijer.

A family business rooted in tradition

Bakery Marc was founded nearly forty years ago by Marc Decroock and his wife. After Marc’s sudden passing, their children Giljan and Dieuwertje took over the business, together with their mother who remains actively involved. Giljan now leads the bakery, while Dieuwertje manages the shop and handles the bookkeeping.

Giljan knew from a young age that he wanted to become a baker. After completing his training at De Groene Poorte and gaining experience as both a pastry chef and bread baker, he followed in his father’s footsteps. Despite the challenging circumstances surrounding the takeover, Bakery Marc has grown into a thriving family business where quality and customer focus are at the heart of everything they do.

The step toward mechanization

For the first twenty years, the bakery operated without a bread line. It wasn’t until demand for bread increased and the product range needed to expand that an investment was made in a Kalmeijer large bread line. “I’m glad my father took that step back then,” says Giljan. “If we still had to do everything by hand today, it would be impossible.”

After eighteen successful years with the large bread line, the need for a small bread line became clear. Rising sales and a broader assortment made manual production increasingly unsustainable.

Why Kalmeijer?

Giljan spent over two years researching small bread machines, exploring various suppliers. In the end, the choice for Kalmeijer was a natural one—Kalmeijer is the only manufacturer of small bread and head machines in the Netherlands and Belgium. The key deciding factors were:

• Ease of Use: During a demonstration in Kortrijk, it was clear how simple the machine is to operate. Unlike other machines with complex settings, the Kalmeijer small bread line easily adapts to dough that’s slightly firmer, softer, warmer, or cooler. Anyone can work with it.
• Easy Cleaning: The machine uses very little flour and doses it precisely, keeping the setup clean. It can also be opened up, making all parts easily accessible for cleaning.
• Versatility: With a wide weight range from 20 to 120 grams, the machine can produce the full assortment—from mini sandwich rolls to Italian buns. It can also be used for dividing only.
• Compact and Flexible: With just 20 kilos of dough, Giljan can easily vary his product range. The dough piece counter stops automatically at the desired quantity.
• Variable Speed: Ideal for decorated rolls. The dough balls remain slightly sticky, allowing sesame or poppy seeds to adhere well. Slowing down the speed makes it easier to keep up with decorating.
• Service and Support: Kalmeijer offers nationwide coverage with its own technical team. Installation went smoothly, and a few months later, the representative returned to provide additional guidance.
• Price-Quality Ratio: According to Giljan, Kalmeijer offers the best value on the market.

“For us, Kalmeijer is the most flexible small bread machine for artisan bakers,” says Giljan. “Our rolls are simply perfect. We took our time to decide, but we’re very happy with our choice.”

Pistolets: Belgium’s signature small bread

In Belgium, pistolets are the most important type of small bread. Customers often judge their local artisan baker by the quality of this product. Sundays, traditionally the busiest day, see multiple batches of fresh pistolets baked throughout the day to offer customers a warm and crispy experience.

“With the small bread line, we produce top-quality floor-baked pistolets,” says Giljan. “It took some trial and error to find the right method, but once set up, it runs smoothly and consistently. The end result is exactly what we want.”

A compact and efficient bakery

Bakery Marc is located in a residential neighborhood, close to schools and a library. The team cleverly responds to this setting with promotions, social media, and special attention for their youngest customers. For example, children always receive a mini sandwich roll—a tradition that continues to be highly appreciated.

Efficiency is also key inside the bakery. The workspace is compact but well-organized. During renovations six years ago, they invested in an electric oven and a 380-volt power supply. That decision paid off: the small bread line now enables the team to handle larger orders with ease.

“A small bread line is a big investment, that’s true,” Giljan explains. “But I focus on how much time it saves me. We already knew we’d have to manage with one less person, as a colleague was retiring. The investment came at just the right time. With this line, I can work alone, produce faster, and still have energy left for other products—without compromising on quality.”

Perfect results, higher productivity

The process is simple: the dough is given a pre-proof and then placed directly into the hopper of the KKM without intermediate proofing. There, the dough balls are formed and placed straight onto the baking tray. Part of the production is frozen and baked later. The results speak for themselves. “I doubt I have another machine as profitable as the KKL—except for our Kalmeijer large bread line, of course,” says Giljan.

Conclusion

With the investment in the Kalmeijer small bread line, Bakery Marc has taken a major step forward. Giljan especially highlights the machine’s flexibility, ease of use, and consistent quality. For the Decroock family, Kalmeijer is more than just a supplier—it’s a partner that delivers not only reliable machines, but also excellent service and support.

“Our small bread line confirms every day that we made the right choice,” Giljan concludes with satisfaction.