Hello {name},

This newsletter from Baking Lab covers special workshops and how craft, nature, and science came together—at the University of Amsterdam and the Artis Planetarium. But let’s start with a bagel.

We give old bread a second life by incorporating it into almost all our bread recipes. This week, our team started experimenting with bagels partially made from recycled bread. We began wondering what an appropriate name would be for these 2x circular bagel creations. Nathan, our bagel baker, suggested Pie Squared :-)

Intermediate Level Sourdough Workshop:12 February 2026 17:30 - 20:30

More experienced sourdough bakers can join our Intermediate Level workshop.

More information and registration

Weekends & Workshops
We aim to offer more small-group workshops on Saturdays and Sundays. Several extra workshop slots are already available in February.

Check out the February schedule:

Workshop Schumacher Action Labs: 16 Februari 2026 18:00 - 21:00
This workshop is Inspired by work of American environmental activist Joanna Macy and her book Work That Reconnects. It is organised by Schumacher Action Labs and focuses on Bread making  & Emotions.

More information & Registration

Community & Workshops

We want our workshops to be accessible. That’s why we sometimes offer special Community Tickets at a reduced price for students and anyone who might otherwise not be able to attend.

More information & Registration

The Soft Matter Lab of the Physics Department at the University of Amsterdam (UvA) offers students a unique culinary science program. As part of this initiative, the group invited Baking Lab to co-host a lecture with Prof. Daniel Bonn on the art and science of bread making.

Folia published a nice article about this interactive lecture, where craft and science come together. (photo: Matthias van der Vlis) 

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You can connect with nature in many ways: at Artis zoo and botanical garden, in the mountains, or in the forest. You can also connect through food—by learning how to nurture a “wild” sourdough culture and bringing the centuries-old craft of bread making into your everyday life.

Our team members Esther van der Meiden, Janine Kers, Iza Muller, and Noor Schrofer created a special evening program for Artis Micropia, exploring the fascinating world of microbes and sourdough bread.

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