It’s a chilly time, in all respects. However, it is our duty to use the words that will help guide us into a better future. Embrace the cold weather outside, find warmth and comfort in every bread you bake inside. We wish you a creative, happy and healthy year in the kitchen.

Read more about the above Helium Balloon...

Last year we added a number of new workshops, one about focaccia with edible plants, another about middle eastern bread and a special about fermentation and brain health. We also started with a new program, called the Baking Lab Experience.

Perhaps the most interesting program we offer now, with an average of no more than 2 participants who can co-work with us for an entire day in the bakery. This program gives you the feeling of what happens in a small circular bakery. Although it is not a formal workshop, there is plenty of room for personal contact, asking questions and informal learning.

How can we understand and live together in the world without falling into a human-centric mindset? This DCF RE-generation program at Pakhuis de zwijger focuses on the practices and ideas that listen to the voices of multispecies and represent them in society. Jechiam Gural (Baking Lab Amsterdam), will be among the speakers featured at this event.

Also available via live stream.

Date: Monday 15 January 2023

Location: Pakhuis de Zwijger Amsterdam

At the end of 2023 a delegation of French bakers came to visit a number of bakeries in the Netherlands to learn more about their business models. Our circular bakery was one of them. During their visit we discussed the importance of the pronation of the human thumb to control fire and therefore human evolution and development of bakeries. Our circular bakery on the other hand reminded them of French chemist Lavoisier, who is known for co-discovering oxygen and the circular quote in chemistry (conservation of mass):  “Nothing is thrown away, nothing is created, everything is transformed”.

It's sometimes good to learn who you are through others. We are regularly visited by creatives and journalists who wish to collaborate and in a way help us understand who we are. Food photographer Susi Bálint made a nice report about our place titled, hands, sourdough and bread. Tamara Kanuchova, journalist and photographer, explains why she thinks we are a different kind of bakery and Van Amsterdamse Bodem interviews Ferdinand Doumic about our circular approach, watch the short video.