Belgian town seeks new baker for traditional 'Tattepoemen' pastry

The Belgian city of Tienen is seeking a new baker to uphold the tradition of making 'Tattepoemen,' a local pastry described as similar to an apple turnover. Ann Van Camp, also known as Ann Koekepan, who has dedicated the past decade to baking this Tiense specialty, is retiring from the role.

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It hurts to put an end to it, because this is a piece of Tiense heritage.

Van Camp has been a fixture at the Tiense festival, baking Tattepoemen for the community for 10 years. The pastry, derived from the French 'tarte aux pommes,' is a Tiense variation made with leftover pie dough, sometimes incorporating raisins, though Van Camp prefers a simple version with homemade applesauce. She will bake her final Tattepoemen on October 10th, the city's festival day, known as 'Kweikersdag.'

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Tattepoem is derived from the French 'tarte aux pommes'. In Tienen, it is made with the leftovers from pie dough.

"It hurts to put an end to it, because this is a piece of Tiense heritage," Van Camp stated. She explained that while she loves baking Tattepoemen, she is also busy with other baking projects, including sourdough bread, and cannot manage both. She is looking for someone to take over the tradition, emphasizing that professional baking experience is not required.

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Sometimes raisins are also incorporated, but I keep it simple with homemade applesauce.

"Enthusiasm, desire, and interest in a piece of Tiense tradition are more important," Van Camp said. She will train her successor on October 10th, the same day she bakes her last batch. Interested individuals can contact OpgewekTienen, a co-organizer of the Kweikersdag festival.

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Actually, it hurts to put an end to it, because this is a piece of Tiense heritage. But I am also busy baking sourdough bread, and I can't combine it anymore.