The corn mill stands proudly above the Kempen landscape, between old farmhouses, meadows and forests. The Oerse Molenbakker, which translates to ‘the Mill Baker from Oerle’, bakes the best breads of the Kempen, and perhaps even of Brabant. “We have been coming here for a long time, simply because no one else makes this kind of quality," says a passionate regular customer. The bakery sells loaves named after historical locations and figures from the its surroundings such as Kapelleke Wit (Chapel White) and Koningsbruin (King’s Brown). The breads have been baked according to the "Pain de Tradition" process; this protected French quality mark guarantees that everything is prepared honestly and according to traditional methods.
Come and enjoy a delicious …
The corn mill stands proudly above the Kempen landscape, between old farmhouses, meadows and forests. The Oerse Molenbakker, which translates to ‘the Mill Baker from Oerle’, bakes the best breads of the Kempen, and perhaps even of Brabant. “We have been coming here for a long time, simply because no one else makes this kind of quality," says a passionate regular customer. The bakery sells loaves named after historical locations and figures from the its surroundings such as Kapelleke Wit (Chapel White) and Koningsbruin (King’s Brown). The breads have been baked according to the "Pain de Tradition" process; this protected French quality mark guarantees that everything is prepared honestly and according to traditional methods.
Come and enjoy a delicious lunch and discover how the unique bread is baked during a guided tour of the mill; also fun for informal family or staff outings. Business guests can make use of an unusual, inspiring meeting room after 5 p.m.
Be transported to the past
Here, a love of bread can be felt in every brick and every grain of wheat. The mill was built in the late 1980s, with material from demolished 19th century mills. With their slogan: ‘Bread should be traditional, not old', the Oerse Molenbakker bakes bread exactly as it should be baked; a craft that many fellow bakers no longer want or are able to practise. By baking on a stone surface the bread is given a light airy crumb with an open structure and a delicious, irresistible crust. Many of the wheat varieties used are self-grown, but the bakery also purchases special types of grain for specific products. For example, the baguettes are made with soft French wheat, which makes them taste just as authentic as in the picturesque French villages that customers know from their holidays.
Lunchroom
You can enjoy the hospitality and friendliness of Brabant and Oerle in the Eeterij lunchroom until 3 p.m. You can also have lunch in the barn (with front that slides completely open). The Oerse Molenbakker has two patios for when the weather is favourable, one past the windmill and the other at the side by the lawn, where you can sit quietly amid the meadows. Be surprised by a lunch with original bread dishes, or stop by for coffee with a real Oerle apple puff, or another delicious snack. Ideal as a stopover during one of the beautiful cycling routes through the Brabant Kempen landscape.
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