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
“The basics that make pastry special can’t change much”
so good.. magazine #31Featured in so good #31