Best of bread

Denise Kortlever, maandag 17 maart 2014

Gebr. Niemeijer is one of the best bakeries in Amsterdam. Everything in this French bakery, from breads, to viennoiserie and patisserie, is hand-made - without any additives - and baked in a large stone oven. Their croissants have many local fans and even the most critical of French customers stand in line for their pain au chocolat and baguettes. Located on the Nieuwendijk, Niemeijer is both a bakery and a charming art-deco style café where they serve great (South Italian) coffees. Buy a fresh sourdough loaf to take-away or enjoy lunch with walnut bread and homemade fig jam. Remember to save some room for the lemon tartelettes or macarons!

De Bakkerswinkel (several locations) is a very popular bakery store serving breakfast, lunch and high tea to a wide variety of locals and tourists. All interiors are designed by Dutch designer Piet Hein Eek and every shop has it’s own cosy, comfortable atmosphere that immediately feels like home. However, people don’t just visit the stores for their comforting interiors because the food is equally appealing. Fresh sourdough bread (from well-known bakery Vlaamsch Broodhuys) is turned into great sandwiches, filled with homemade meatloaf, mackerel salad or creamy Taleggio cheese. De Bakkerswinkel is also famous for its homemade sweets, with the walnut caramel cake and scones with clotted cream being real favourites

Bakery Hartog in Amsterdam is more than hundred years old and still the favorite of many locals. They only use whole meal flour which they grind in their own mill and bake according to the original recipe from Aagje Hartog (which is printed on the bread bags!). Every day, they sell more than a thousand of their famous whole-wheat loaves, which are characterized by their straight shape and dense texture. Around the corner you’ll find Hartog’s Boterham, where they teach bread-baking classes and sell sandwiches. Have a typical Dutch sandwich with cheese or homemade peanut butter (for under 2.50 Euro!), whilst watching the bakers work on a new batch of loaves.