The bakery
72 hours. No rush.
Sourdough and viennoiserie, freshly baked every morning. Dough that gets the time it needs, on natural leaven.
- Fermentation
- 72 hours, slowly
- Leaven
- Natural
- Start of the day
- Before sunrise
Time is the most important ingredient.
You can fire up an oven, but you cannot speed up time.
Our sourdough ferments for 72 hours. Three days in which natural leaven slowly does its work, without us speeding anything up.
You can hear that time in the crust and taste it in the crumb. Fast bread can look good; slow bread has character.
- Fermentation
- 72 hours
- Slowly, on natural leaven.
- Leaven
- Natural
- Our own sourdough starter.
- Fresh
- Every morning
- Bread and viennoiserie, fresh from the oven.
From dough to counter.
Three days of fermentation, one baking night. The 72 hours are the time the dough gets to mature; the night before is the final stretch, when our bakers start long before sunrise.
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Day 1
The dough is mixed
Flour, water, salt and our own sourdough starter. Nothing more.
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Day 1 – 3
72 hours of fermentation
The dough rests and slowly develops on natural leaven. These are the days in which the flavour is made.
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Baking night
Shaping and folding
Our bakers start long before sunrise. The bread is shaped, the viennoiserie folded layer by layer.
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Before sunrise
Into the oven
Steam in the first minutes. After that, only patience.
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Every morning
Fresh on the counter
Bread that still crackles, croissants with layers you can pull apart, and the first espresso of the day.
Lamination, up close
Layer by layer.
A croissant isn't made, it's folded. Dough and butter, again and again, until there are layers you can pull apart.
It is handwork that does not tolerate haste, exactly like everything else that comes out of our oven.
- Hand-laminated
- Fresh from the oven every morning
- Croissant and cheese croissant, on the menu every day
Start with the exceptional.
If you start with exceptional ingredients and treat them with respect, the result speaks for itself. That is why we bake on natural leaven, work with seasonal produce from local growers and skip not a single step.
- Natural leaven, our own starter
- Seasonal produce from local growers
- Not a single step skipped
Fresh every day.
Our bakery menu changes every day, with fresh bakes made daily. Take a look at the display case to discover today's selection. These classics are there every day.
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Viennoiserie
Croissant
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Viennoiserie
Cheese croissant
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Cake
Banana bread
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Gluten-free
Glutenfree banana bread
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Cake
Lemon poppy cake
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Cake
Carrot cake
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Sweet
Brownie
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Sweet
Cookies
Allergies or dietary needs? Ask at the bar.
