Our Cooperative
Mazette is a story of passion and of passionate people!
After working on our project for over three years, we opened our cooperative café-brasserie in March 2022.
It’s a wonderful story: an ambitious and well-rounded off team draws on its community to open a post-COVID hospitality business in a neighborhood full of character, producing as much as possible on-site while involving its workers in every decision.
Marolles, the heart of Brussels!
The former brasserie-restaurant Skieven Architek left us this prime spot on the corner of the Place du Jeu de Balle. This vibrant neighborhood, with its rich social diversity, resonates with the same energy that drives us. We are deeply committed to weaving Mazette into the social fabric of the Marolles—a “village within the city.” Among other things, we engage in numerous collaborations with local business owners and residents, thereby supporting initiatives that foster community connections.
Our team
The workers of Mazette
After working as a beer taster for nearly 8 years at Moeder Lambic and then as a server and bartender at L’Ermitage, Pierre brings the expertise needed to appreciate Mazette’s brewing craftsmanship. He loves to give behind-the-scenes tours of the café!
Mathilde is passionate about great beers and joined the adventure in 2026! She can offer you expert advice and share her current favorites with you. She also oversees the production of our delicious non-alcoholic beverages.
A year after Mazette opened, Victor joined the Mazette service team. Since then, he has dedicated himself body and soul to the project, bringing along his smile and legendary jokes. He’s the incarnation of the spirit of “zwanze”!
Yosh is a bioengineer by training, specializing in food science and technology. As a food artisan, he brings his knowledge and expertise in brewing and baking to Mazette.
Sarah is the ray of sunshine in the kitchen! Her creativity and energy shine through in our food. Her diverse background and travels have allowed her to discover the culinary and agricultural landscapes of our regions.
Yosh is a bioengineer by training, specializing in food science and technology. As a food artisan, he brings his knowledge and expertise in brewing and baking to Mazette.
Boris is an urban geographer and handles Mazette’s diverse operations (management, accounting, human resources, etc.), cooperative life, and ties to the neighborhood. He dreams of a future where the economy saves the world and empowers workers.
Homemade Beer & Soft Drinks
That’s right—we brew beer and soft drinks right here on site, in the basement of Mazette, in our 500-liter tank!
When it comes to local sourcing, it would be hard to do better: while you’re sipping them, one floor below, our beers are fermenting and are served directly from our tap tanks. Refreshing beers, stouts, fruity beers, tart beers, bitter beers … And for soft drinks: lemonade, iced tea, kefir, homemade cola, mate — there’s something for everyone!
For Mazette, Yosh, our brewer, also crafts “La Suur de Bruxelles”, a beer made with natural leaven: a perfect match between our beers and our breads.
Beautiful, Delicious, and Belgian
Our raw materials are rigorously selected in accordance with our quality charter.
Our malt, purchased at a fair price as specified by the certification label, is Belgian. It’s grown using regenerative agriculture methods, which promote a thriving soil ecosystem and carbon sequestration in the soil through no-till farming.
Our hops, meanwhile, are primarily Belgian, and we are working to develop sustainable relationships with our suppliers in order to promote the Belgian expertise that is emerging in the field of brewing crops.
On-Site Bakery & Kitchen
You can’t miss it—our traditional wood-fired oven is right in the middle of the room! Every day, our bakers prepare breads, focaccias, cookies, and all kinds of baked goods to delight your taste buds.
In the kitchen, they create dishes that blend brasserie-style fare, bakery items, and culinary arts. Their loaded focaccias showcase fresh, local, and seasonal ingredients.
Since 2026, we’ve been milling our own flour on-site with the arrival of our Astrié-style stone mill. The quality of our locally grown, regional wheat and our flour is truly brought out in our sourdough bread, which is freshly baked every week right here!
Durable, local et de saison !
Coté boulangerie
Nos froments belges sont cultivées selon des pratiques agroécologiques telles que le non-labour, l’association de cultures et la sélection de variétés de pays, adaptées au terroir. Elles sont moulues sur notre moulin à pierre et conservent donc toute leur richesse nutritive et gustative. Nous travaillons avec une pousse lente de la pâte, qui permet de développer un maximum d’arômes et un beau développement du pain à la cuisson.
Coté Cuisine
Nous nous inscrivons dans une dynamique d’alimentation durable, avec pour preuve notre label Good Food. Nous sélectionnons nos fournisseur·euses pour les aspects durable, local et de saison.
Par ailleurs, notre charte de qualité reprend nos engagements environnementaux et sociaux.
Notre charte qualité
Become a Member
Are you inspired by our Cooperative? Would you like to be more than just a customer?
Support our project by joining our cooperative.
For as little as €25, you can purchase a share in our cooperative and become a member.