During the Patershol festivities in August, the 'ironed' version of this regional bread is traditionally sold. The 'mastel' is cut in half, spread with butter and sprinkled with brown sugar, placed between two pieces of aluminium foil and is then quite literally ironed. This gives the bread its flat shape and caramelises the sugar.
For a long time this sweet delicacy was only available during the Patershol festivities, but nowadays you can enjoy it all year long at Pietersbar, the museum café in St Peter’s Abbey. Or buy them at Himschoot Bakery.