Finalist of the "Best Pastry Chef" in Morocco, Fouzia reinvents brunch in Belgium

Nothing predestined this former fashion design student to become a figure of local gourmandise, except for a firmly rooted family heritage. Daughter of a father trained in pastry and a mother expert in Moroccan sweets, Fouzia made a decisive career change at the age of 18.

This unexpected career change led her all the way to the final of the "Le Meilleur Pâtissier" TV show in Morocco, an opportunity seized thanks to her mastery of the Arabic language after an unsuccessful attempt in France. "It was passed on to me quite naturally," she tells RTBF to explain this return to her roots where her creativity is now expressed through taste rather than the needle.

Now based in Wavre, the entrepreneur is declining this heritage in her own café-brunch. The menu highlights the pillars of the Moroccan repertoire, with the mssemen, a flaky semolina crepe, and the batbout, a pan-baked bread, which serve as the basis for customizable compositions. Innovation is not left behind, notably with the use of homemade amlou. This traditional spread made from argan oil and roasted almonds is even available as a signature drink, the "amlou latte", which the chef describes as a "super comforting" creation.

Beyond the daily management of the shop, Fouzia has developed a catering business for weddings, imposing a particularly sustained pace of work. The days often stretch until 2 a.m. to ensure fresh production from the 9 a.m. opening. "I would like everything to be ready when my first customers arrive," she insists.

This rigor is reflected in a well-cared-for display where classics like gazelle horns rub shoulders with viral trends of the moment, such as "Dubai chocolate".