The bakery had difficulty with the requirement that recognized pies should be ‘daily fresh’, which means that they will be sold within 48 hours after preparation. According to the factory entrepreneur, that period is unrealistic for large -scale production and bakes small bakers. De Bakker wanted to stretch the shelf life to six days, but got zero on the complaint.
The decision is received positively on the Belgian side. “If the Dutch industrial bakers want to sell six days old pie, they should certainly do that, but not under the label ‘Limburg pie’,” says the Flemish Minister of Economy and Agriculture Jo Brouns to Het Belang van Limburg.