Charlotte Aversa, former pastry chef at Bozar** in Brussels and still today chef-patissier at the Michelin-starred restaurant Comme chez Soi*, has just opened her own pâtisserie and viennoiserie boutique in Halle: Zucchero. Her experience and craftsmanship immediately proved a winning formula. After receiving the Golden Croissant Award 2024 for the best croissant in Belgium, she also won the hearts of the people of Halle. Since then, Zucchero has been attracting an ever-growing number of discerning gourmets from across the wider region.
Text Anja Van Der Borght – Pictures ©Louchebem and ©CurryKetchup
Located opposite the Basilica of Saint Martin, the pâtisserie and tearoom exude understated elegance. Velvet armchairs — as soft as sugared boudoirs — blend harmoniously with white, spherical pendant lights. At the heart of the space, the pastries instantly draw the eye: they are displayed in a bespoke showcase that slides open like those found in the most exclusive jewellery boutiques. “I really wanted to present the pastries as little jewels,” Charlotte explains. “Our interior architect, Bossuyt Interiors from Kuurne, designed the counter entirely to measure, exactly as I had envisioned it.”
From the warm and stylish tearoom, guests are offered a rare glimpse into the kitchen at the back — the creative heart where Charlotte brings her edible works of art to life. “Whether people come for a croissant at breakfast, a pastry after lunch, or afternoon tea, we want them to see us at work,” she says. “It’s a form of sharing and transparency: they can watch and taste at the same time.”
Precision and Humanity
Charlotte’s background in Michelin-starred restaurants such as Ristorante Don Alfonso 1890* in Sant’Agata (Italy) and prestigious hotels including Relais Borgo Santo Pietro in Siena, Palazetto Villa Principe Leopoldo in Lugano, as well as her time at Bozar and Comme chez Soi, is reflected in every creation. “At Bozar**, I truly learned what precision means,” Charlotte recalls. “That’s where I first made puff pastry, under the guidance of Karen Torosyan — a chef with an almost obsessive attention to detail. In just twenty minutes, he explained a process that normally takes five days and allows no margin for error. It was an important lesson: refined, meticulous work where every movement matters.”
“At Comme chez Soi*, I learned something very different, but just as valuable: a human kitchen. I was used to strict, hierarchical brigades where hardly a word was spoken. There, I discovered a warm, almost family-like atmosphere built on sharing, trust and humanity. It opened me up, softened me, and taught me that excellence and warmth can go hand in hand.”
Today, Charlotte continues to refine and perfect her flavours and techniques. She recently invested in an American stone mill to grind praline at low temperature. “Many people make praline in a Thermomix,” she explains, “but the product heats up too much, causing the oil to separate. The result is a praline that never becomes truly smooth — there are always small grains left. Ours is silky, it literally caresses the tongue.”
This velvety praline features in several signature pastries, including the Cookie Peanuts — with caramelised peanuts, salted peanuts and a crunchy chocolate-peanut biscuit base — and the Triple Chocolat Fleur de Sel, combining three types of chocolate with fleur de sel. A perfect balance of sweet and salty, always inviting another bite. Other signature creations, such as the Coco Exotique and the Tarte Tout Chocolat, are equally compelling.
To Taste Is to Understand
Working with top Belgian ingredients, Charlotte sets the tone: flour from Molens Dedobbeleer (located just two kilometres from Zucchero), fruit and yoghurt from nearby markets, and Belgian butter from Corman. “This reflects the importance Charlotte places on flavour,” she says. “Much contemporary pâtisserie focuses heavily on visuals. Of course, presentation matters to us too, but taste always comes first. From the moment someone takes a bite of one of our pastries, they understand.”
Zucchero deliberately avoids refined sugar, instead using unrefined sugars such as cane sugar and cassonade.
“That’s why we chose the name Zucchero, Italian for sugar,” Charlotte explains. “At a time when parents often avoid sugar from the supermarket, we notice that they consciously choose us because we work with quality ingredients. Some children even say they prefer coming to Zucchero twice a week rather than eating industrial biscuits every day. That’s exactly the message we want to share: better less, but better quality.”
La Dolce Vita
Alongside individual pastries, the counter also displays larger cakes, sliced to suit every moment of the day — from morning to late afternoon. Charlotte lifts a Caprese cake from the display, a naturally gluten-free recipe that is particularly popular and a nod to her Italian roots, just like the Pistachio Financier.
“The pistachios are sourced by my Italian father himself from a supplier near Sorrento, his hometown,” she explains. “They guarantee us consistent top quality — and therefore flavour.” Another signature creation is the Semeur Granola: a base of hazelnut crumble and oats, topped with a shortcrust layer and raspberry jam. Beautifully balanced and deeply satisfying.
In Rhythm with the Seasons
The menu at Zucchero changes every two months and closely follows the rhythm of the seasons. Strawberry pastries only appear when strawberries are at their peak. Babka and cinnamon rolls are offered only when the season calls for them. During the festive period, an elegant selection of Christmas logs naturally takes centre stage. In addition to its in-house creations, Zucchero serves coffee from Corica in Brussels and fruit juices from Alain Milliat. Guests can also purchase fresh bread from Boulangerie Les Gamins in Rebecq.
A Duo Behind the Success
Charlotte’s partner, Andy Demeyer, former sous-chef at Comme chez Soi* and at the gastronomic restaurant Quartz, supports her in the daily running of the business. He oversees the shop floor, sales and customer relations, as well as orders for birthday cakes, weddings and special events, while Charlotte focuses on production. Everyone is welcome — dogs included.
Zucchero Pasticceria, Kardinaal Cardijnstraat 4, 1500 Halle
Opening hours
Wednesday to Saturday: 08:00 – 18:00
Sunday: 08:00 – 16:00
Contact & social
Instagram: @bezucchero_pasticceria
Email: zuccheropasticceriahalle@gmail.com
