The 3 a.m. shift
Mixing starts at three, the first loaves leave the oven at six and the shop opens at half past seven. It is an unreasonable schedule and we would not change it — bread that is baked the same morning simply tastes different.
Where our flour comes from
We order from two Dutch mills in Flevoland and Groningen and buy butter from a single Normandy dairy. Nothing exotic, just the same suppliers for years, so the loaf you buy in January tastes like the one from June.
What the neighbourhood says
★★★★★
“The only bakery where my kids ask to come along.”
Marloes
★★★★★
“Ordered a wedding cake with three weeks notice. It was better than the photo they sent.”
Sander