A bakker like nobody else !
Pain Di Djou is a handmade bakery working with two different methods
Traditional bakery, for natural bread, without any improvers
Gluten-free bakery, certified by the numerous analyses of the establishment CARAH
Whether you are gluten, lactose intolerant or coeliac, you will find what you are looking for at Pain Di Djou’s, without any risks for your health, but always with a lot of taste !
We offer in our E-Bakery a range of gluten-free products that fulfil the most demanding standards regarding residual traces.
Order now your gluten free products and they will be delivered within 30 hours after going out of the oven.
Our gluten-free breads, intended to intolerant and coeliac people, are made of rice and corn flours.
Our gluten-free range is made with its own equipment from the baking to the packing, what enables us to guarantee that there is no residual trace.
Cet investissement de tous les jours ainsi que nos analyses régulières vous garantissent un niveau de contamination en respect total des lois européenne CE 41/2009.
Sur le web ou à la boulangerie, la Pain Di Djou vous garantit un pain frais et cuits sur place, composé de farines naturelles et sans additifs.
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We came back to old working methods. In French, our name can be understood however you like: bread of god, bread of the day… We let you decide! In our opinion, one thing matters most of all: offering you fresh and natural bread daily.
Pain Di Djou is a handmade bakery that offers natural bread prepared and baked in house.
We offer a range of gluten-free products that fulfil the most demanding standards regarding residual traces.
Address : Rue Saint Géry 7 – 7070 Thieu
Phone : +32 (0) 64 22 16 26
- Tuesday to Saturday from 6.00 till 18.00 – closed from 12:30 to 13.30
- Sunday from 6.00 to 14.00
Pay us a visit...... at the bakkery : Rue Saint Géry n°7 - Thieu
Le Pain Di Djou
Preparation and Baking in house
For a son, grandson and great-grandson of a baker, taste for tradition is essential. We prepare and bake all our products in our bakery, in respect for the ancestral know-how.
working methods : traditional and gluten-free
references in bread, baguettes and pastry
years of experience in bakery