Brussels Urban Fermentory Monthly Brunch
Once a month, the Brussels Urban Fermentory gathers around one Sunday table.
Each brunch begins with a seasonal ingredient, a fermentation technique or a special moment in our calendar. From there, the different projects working in and around the Urban Fermentory build a menu together, bringing bread, ferments, drinks, condiments and plenty of ideas to the table.
The result changes with every edition. Sometimes the brunch starts with a vegetable at the height of its season. Sometimes it follows an event, a collaboration or an experiment happening inside the Fermentory. The menu takes shape according to what is available, what is ready and what we are curious to serve.
Upcoming brunches
Pumpkin Brunch
Sunday 15 November, from 11:00 to 14:00
For this autumn edition, pumpkin will travel across the entire table. Expect warm dishes, fermented elements, bread, condiments and something sweet, all exploring the different textures and flavours this vegetable can offer.
The full menu will be announced closer to the date.
Post-Carnivale Recovery Brunch
Sunday 6 December, from 11:00 to 14:00
The morning after Carnivale Brettanomyces Bruxellensis, we will open the doors again for a generous recovery brunch.
A table for brewers, fermenters, visitors and anyone who needs warm food, fresh bread, ferments and something restorative after a long weekend celebrating wild cultures.
You do not need to have attended the Carnivale to join us.
What to expect
Every edition is different, but the table will usually include:
- One or more warm dishes
- Seasonal vegetables, cooked or fermented
- Pickles, miso, sauces, broths and other ferments
- Sourdough bread and baked goods from Les Coopains de la Boulangerie
- Alcoholic and non-alcoholic drinks made by projects connected to the Urban Fermentory
- Something sweet, often using preserved or seasonal fruit
The exact menu follows the season, our fermentation calendar and the people involved in that month’s edition.
A table built together
The brunch is one of the ways we make the Brussels Urban Fermentory visible and tangible.
The projects sharing the space each have their own practice, products and rhythms. Once a month, the brunch gives us an opportunity to bring some of that work together on one table and share it directly with visitors.
It also gives us room to experiment. A ferment can become a sauce, a drink can inspire a dessert, bread can be built around a seasonal ingredient, and something left over from one preparation