“De Pasteibakkerij” (“The Pastrybakers”) is a company that specialises in charcuterie. In Dutch ‘pastei’ (‘pastry’) is a different word for ‘pâté’. And to confuse things even more, ‘pâté’ is called ‘terrine’ in French… Diny Schouten en Floris Bester use mostly conventionally unused parts of traditionally raised pigs. The two men believe that the quality of their product lies in its flavour, not in its name or logo. Currently we serve their “Terrine pied de cochon” at the Ysbreeker. It is a pâté made from pigs’ legs according to an authentic French recipe.