The Dutch love their Broodje Kaas, preferably with a glass of milk. Amsterdam offers more than a boterham (slice of dutch bread) though. These bakers serve you excellent croissants and authentic breads.

Oldest Bakeries in Amsterdam

Den Hartog has been awarded as the best bakery in The Netherlands for multiple times. The secret? Everything is made from scratch with a lot of love since 1896. In 1901Aagje Hartog realized that to make the best bread you need the best of wheat and grind it yourself. More than a century later, the grinding stones are still in use. From midnight to the late afternoon a team of bakers grind and kneed to ensure you wholesome, freshly baked breads throughout the day. It goes without saying: all products are made from natural ingredients without any additives. Bakerij den Hartog, bakery, milling business Ruyschstraat 56 (corner Wibautstraat), Amsterdam.

Bakkerij Venekamp has been run by the family Venekamp since 1897. In the past century they have mastered the true art of making traditional breads as the Oberlander and the round flat bread “wielbrood”. Especially in December it is a hotspot; their ‘oliebollen’ (Dutch doughnuts in the shape of a tennis ball which are enjoyed at NYE) and ‘pepernoten’ (spiced short bread biscuits that are eaten at Sinterklaas, December 5) are ranked as one of the best in the country. Bakkerij Venekamp, Ferdinand Bolstraat 134, Amsterdam.

French bakers in Amsterdam

After running a bakery in France for over 10 years, (French) Sébastien and his Dutch moved their oven to Amsterdam: Le Fournil de Sebastien. Besides the ‘usual’ croissants and baguettes, this bakery also makes breads from Sebastien’s region, such as Brioche Vendéenne, Préfou, Canelés de Bordeaux, Madeleines and Michettes. Le Fournil de Sébastien, French bakery, 
Olympiaplein 119, Amsterdam.

Gebroeders Niemeyer are two Dutch brothers with a passion Pain Francais. Issa, the baker, has worked in French bakeries to find out the secrets of making baguette, croissants et pains au chocolate. Using a real stone oven, flour from a biological mill in France and real sea salt, the brothers Niemeyer serve you the crusty and light French bread in the heart of Amsterdam! Marco, the other brother, is a chef and uses the best of biological ingredients to make beautiful marmalade and chutneys. Gebroeders Niemeyer, bakery, patisserie, breakfast- and lunchroom, Nieuwendijk 35, Amsterdam.

Dutch Dough Delicacies

Croissanterie Le Mortier is a small warm bakery. ‘Warm(e bakkerij)’ mean that the baker makes his own breads, which is, unfortunately, a rarety in modern times. One would expect that Le Mortier excels in croissants, but the baker is more praised for his luxury breads with nuts and raisins made with a secret recipe. Croissanterie Le Mortier, bakery+lunchroom, Vijzelgracht 49, Amsterdam.

New Kids: Traditional Bakers

Bakken met Passie bakes authentic breads in a traditional way by using a stone oven. The Dutch Boulangiers even qualified themselves for the World Championships Bread Making. Must try: croissants and buns. Bakken met Passie, bakery with lunchroom, Albert Cuypstraat 51, Amsterdam.

Vlaamsch Broodhuys is old Dutch for Flemish Bread house. What is Flemish about this rapidly growing bakery chain is a mystery. What is not a mystery is that the company is successfull in introducing the Dutch to bread ‘as it was supposed to taste like’. No less than 7 shops in Amsterdam sell breads made from authentic wheats, sea salt from Brittany and vitalized mineral water. As traditional-focused the bread making may be, the shops have a spacious and light interior and show case all of their breads in a modern fashion. Vlaamsch Broodhuys, most of the bakers have a lunchroom at the shop, Haarlemmerstraaat 108, Vijzelstraat 129 & 198, Elandsgracht 122, 1st C. Huygensstraat 64, C. Schuytstraat 26, Amsterdam.