For almost three years we’ve been making juicy dark-crusted sourdough loaves in Amsterdam. Maarten started the journey at Restaurant De Kas as restaurant baker. After word spread, requests from other chefs came and Maarten started baking for other restaurants as well. In 1,5 years, he outgrew the kitchen and baked from the back of a BBrood store. After 1,5 years we bursted out of the store and moved into our current space at the Jan Evertsenstraat 31. A space where we can grow whilst making all of our signature breads, pastries, and croissants. We are ready to reinvent the neighborhood bakery and create the workspace we’ve dreamed about for many years.
Where we’ve learned
Places have always inspired us. We got our schooling all over the world from organic farms where we learned about seasonal vegetables to small artisanal bakeries where we developed skills by doing internships. Going somewhere new opens you up completely. All is new and this makes you so aware, so present, that you soak up as much as possible. When creating recipes, we like to do the same. Traveling to a place with our minds-eye and capturing it in smell, texture, and flavour.