Bee-Bread

A sweet and scientific journey for children in the gardens of Jeugdland People’s interest in bees goes back to ancient times. The honey that bees produce has long been a popular sweetener. When people started…

Three Loaves – Three Sounds

Check also our new sourdough theme workshop, made for participants who already have experience with baking and want to learn more about the underlying principles. This workshop includes food and drinks. [1] The Knife [2]…

Zeven vragen: Hannie van den Bergh

Bij Baking Lab zijn regelmatig vrijwilligers aan het werk. Ze helpen in de bakkerij en leren zo meer over het maken van brood en onze circulaire processen. Wie zijn deze mensen, waar komen ze vandaan…

Brood is een taal die iedereen kent

Elke maand interviewt De Gezonde Stad een duurzame Amsterdamse koploper. Deze maand spreken we er maar liefst twee tegelijk. Elise en Taylor werken voor Baking Lab. In deze ‘Willie Wortel-omgeving’ kunnen mensen leren over brood…

Sourdough Map

Since the opening of our bakery, we have been sharing our sourdough starter with enthusiastic and curious home bakers. This quality of sharing with the community is part of the Baking Lab identity. Whether that…

Micropia Artis Researching a Sourdough Fairy Tale

ARTIS-Micropia researches and finds acetic acid bacteria flavouring sourdoughThis article was created in collaboration with Micropia (Artis). [ rewilding planet earth] Sourdough has been eaten worldwide for millennia, and tasted differently everywhere. Micropia investigated the…

ROEF festival: Fire (Bread) & Civilization

Where the smell of Baking Lab’s freshly baked bread is normally blown onto the street from a signboard, during the ROEF festival in September, these same smells were blown from the roof of Volkshotel. At…