Example C · Basis · 5 pages Fictional business, website by SGS · Why does this site work? · also Example A · Example B · Example D · ← all examples · Nederlands
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

Bread, butter, coffeeand a morning class.

Bread, croissants, coffee and classes. All with the same starter and the same oven, and without rushing.

Jump to ↓Sourdough breadViennoiserieCafé at the long tableBread course
I

Sourdough bread

Seven loaves, every morning from the stone oven.

All our bread starts with Bertha, a ten-year-old sourdough starter. No yeast, no bread improver. Just flour, water, salt and time: about 48 hours from feeding to baking. That gives an open crumb, a thick crust and a flavour that still holds up after three days.

  • About 48 hours of rising
  • Organic flour, freshly milled
  • Baked on stone
  • Every loaf also available as a half
Baking days
Tuesday to Saturday
Seven kinds
from €3.25 to €6.95
Order
before 20:00, the evening before
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

  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
II

Viennoiserie

Croissants and knots made with real butter.

Croissant dough takes us three days: making the dough, folding in the butter, resting, folding and resting again. That gives you layers that crackle when you bite in. We bake them in two rounds each morning, the second around ten.

  • French butter, 82% fat
  • Two baking rounds each morning
  • Left over from yesterday? Then it becomes an almond croissant
Baking rounds
07:30 and around 10:00
Croissant
€ 2,75
On Saturdays
sourdough rolls too
Croissants with a deep golden-brown, layered crust on a black baking tray, just out of the oven, flakes on the steel
  • 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
  • Almond croissantYesterday’s croissant, baked a second time.€3.60
  • Sourdough rollSaturdays only, €6.50 for a bag of six.€1.20
III

Café at the long table

Coffee, breakfast and lunch among the bread.

In the middle of the bakery is one long oak table for twenty people. You eat what we baked that morning: a slice with butter, a sourdough toastie or soup. You can look straight into the bakery.

  • Twenty seats at one table
  • Beans from roastery Ketelaar
  • A different soup every day
Seats
twenty, at one table
Kitchen
until 15:00, soup while it lasts
Groups
from eight people, give us a call
Long oak table in the bakery café with coffee, a slice of sourdough with butter and side light through the big shop window
  • Slice of sourdough with butterSalted butter, coarse sea salt.€3.50
  • Breakfast plateSourdough, butter, the neighbours’ jam, soft-boiled egg and yoghurt.€12.50
  • Mature cheese & apple syrupOn brown sourdough, with a handful of rocket.€7.25
  • Sourdough toastieHam and cheese, or cheese and kimchi.€8.50
  • Filter coffeeBeans from roastery Ketelaar, near the market.€3.20
  • Espresso€2.80
IV

Bread course

A Saturday morning learning to bake with sourdough.

A morning with six people at the workbench. You learn to feed, knead, fold, shape and score. You take home your own jar of starter, plus a proving basket and a dough you bake yourself the next morning. Afterwards we all have lunch among the bread.

  • Up to six people
  • Take your own starter and proving basket home
  • Lunch included
  • Also as a gift voucher
When
Saturday 09:00 – 13:30
Group
up to six people
Price
from €95, lunch included
Two bakers at the flour-dusted workbench at half past four in the morning, hands in the dough, the stone oven glowing behind them

What you learn at the workbench

  1. Feeding how to keep a starter healthy, even when you go on holiday
  2. Kneading and folding by hand, no machine
  3. Shaping a boule and a bâtard, with good tension
  4. Scoring with a razor blade, so your bread gets an ear
  5. Baking at home in a cast-iron pot

Upcoming dates

  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

Fancy tomorrow’s bread? Put it on your list today.

Order for tomorrowor call 06 12345678