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Zuurdesem
About this websiteOrder for tomorrow

Voorbeeldstraat 1 · 06 12345678

Zuurdesembakery & café

Voorbeeldstraat 1, Voorbeeldstad
Tue – Sat from 07:30

About this websiteOrder for tomorrow

Kneaded yesterday.Baked this morning.

Artisan sourdough bakery with a café at one oak table. Our bread rises for two days and at 04:30 we slide it into the stone oven. From half past seven it is on the shelf.

The oven has been on since 04:30.
We open at 07:30.

White sourdough, from above.
The rings come from the cane proving basket.

Row of dark-baked sourdough loaves on an oak bread board, flour in the rings of the proving basket on the crust, first light from the street on them
White sourdough and spelt, 750 and 700 grams. Baked dark, the way we like it.

On the shelf today

Seven loaves, all sourdough. Under each name is the recipe the way a baker writes it: flour is one hundred, the rest is counted from that.

  1. White sourdough

    flour 100 · water 78 · starter 20 · salt 2

    Wheat flour, open crumb, thin crackling crust.

    750 gTue – Sat€ 5,25

  2. Brown sourdough

    wholemeal 50 · flour 50 · water 80 · starter 20 · salt 2

    Half wholemeal wheat, firmer and a touch sour.

    800 gTue – Sat€ 5,50

  3. Spelt

    spelt 100 · water 74 · starter 20 · salt 2

    Spelt flour only. Nutty and soft.

    700 gTue – Sat€ 6,25

  4. Rye

    rye 100 · water 85 · starter 30 · salt 2

    Heavy, moist and dark, with caraway. Slice it thin.

    1000 gTue, Thu, Sat€ 6,75

  5. Multigrain

    flour 70 · wholemeal 30 · seeds 25 · water 82

    Linseed, sunflower seeds and oats, soaked overnight.

    800 gTue – Sat€ 6,25

  6. Walnut & raisin

    flour 80 · rye 20 · walnut 20 · raisin 25

    For cheese, or just with butter.

    600 gFri, Sat€ 6,95

  7. Sourdough baguette

    flour 100 · water 75 · starter 15 · salt 2

    Long and thin, lots of crust. When it is gone, it is gone.

    300 gTue – Sat€ 3,25

Croissants and coffee too: see the menu

Sourdough loaf cut open, close up: glossy open crumb with big holes and a thick, dark brown crust

You hear a good sourdough loaf before you taste it.

Tap the bottom: if it sounds hollow, it is done. Cut it open and you see what two days of rising does: big, glossy holes and a crust that crackles. We bake that crust dark on purpose. That is where the flavour is.

Two days
from feeding to baking
250 °C
on the stone in the oven
Since 2016
our starter Bertha has been alive

Two days of work, in six lines

From feeding Bertha to the moment we turn the key.

  1. Day 1 · 09:00Feeding the starter

    Bertha gets rye flour and water. After six hours she bubbles and smells of yoghurt.

  2. Day 1 · 15:00Kneading

    Flour, water, starter and salt. Then folded by hand four times, every half hour.

  3. Day 1 · 19:30Shaping

    Every loaf rounded by hand and placed in a cane proving basket, dusted with rice flour.

  4. Night and day 2Cold rise

    Over thirty hours in the cold room at 4 °C. This is where the flavour comes from, and the bubbles.

  5. Day 3 · 04:30Into the oven

    Stone at 250 °C. One cut with the blade, add steam, 45 minutes. We bake dark.

  6. Day 3 · 07:30Doors open

    The bread is still crackling on the shelf. Hollow sounds good.

Croissants with a deep golden-brown, layered crust on a black baking tray, just out of the oven, flakes on the steel

Butter croissants

Three days of work for one morning. The first round is out at half past seven, the second around ten.

  • CroissantButter, three days’ work, 27 layers.€2.75
  • Pain au chocolatTwo sticks of dark chocolate.€3.10
  • Cardamom knotSwedish knot, with pearl sugar.€3.50
  • Cinnamon knotBrown sugar, cinnamon and a pinch of salt.€3.50
Long oak table in the bakery café with coffee, a slice of sourdough with butter and side light through the big shop window

At the oak table

Twenty seats at one oak table, in the middle of the bakery. Coffee, a slice with butter, soup at lunchtime.

  • Slice of sourdough with butterSalted butter, coarse sea salt.€3.50
  • Sourdough toastieHam and cheese, or cheese and kimchi.€8.50
  • Filter coffeeBeans from roastery Ketelaar, near the market.€3.20
  • Flat white€4.30

Want to learn to bake? Saturday, 09:00.

A morning at the workbench with six people. To take home: your own jar of starter, a proving basket and a dough for tomorrow.

  1. Sat 7 NovemberSourdough for beginners09:00 – 13:302 places left€95
  2. Sat 21 NovemberShaping and scoring09:00 – 14:004 places left€115
  3. Sat 5 DecemberSourdough for beginners09:00 – 13:30full · waiting list open€95
  4. Sat 9 JanuarySourdough for beginners09:00 – 13:306 places left€95
  5. Sat 23 JanuaryRye and spelt09:00 – 13:305 places left€105

What you learn on the course

Visit us

Voorbeeldstraat 1, on the corner by the market. Leave your bike against the shop window, the bench outside is for everyone.

Tuesday to Friday
07:30 – 16:00
Saturday
07:30 – 15:00
Sunday and Monday
closed

Bread for tomorrow

Order before 20:00 and your bread will be ready at half past seven with your name on the bag. Handy on Saturdays: the sourdough baguettes often sell out before ten.

Order for tomorrow