Tradition and ecology
Soheila Sadraee grew up between her father’s stacks of oriental carpet and her mother’s organic store. The perfect mix of tradition and ecology
Graduated from a painting school, Soheila spent her first career years in the artistic field. She decided to take her passion of cooking to another level when she became a mother. She is all about the art of cooking gourmet cuisine using her imagination to create the perfect flavor combinations.
In 2013, So ‘Bake It was born. A 100% gluten free, 100% organic, 0% preservatives bakery . With a passionate team, Soheila combines the taste and quality of our elder but with today’s standards, in terms of ingredients and homemade processes.
Her bread at The Barn:
Gluten-free bread from rice and buckwheat
- Monday in Saint-Gilles
- Tuesday in Etterbeek
- All week in Ixelles