Our Bakers LAB brings people together to participate in workshops and in food experiments. The bakery forms a bridge between past and future, the atmosphere is playful and inquisitive. The bakery café operates with the aid of a self-designed manual kitchen elevator. The smell of fresh bread pours out of our business sign and you can see our breads proofing. We embrace the process and perceive waste as a new material. For example, we use residual heat from our kitchen to warm our small greenhouse. Besides bread we also bake stories. Read more about our logo and learn how science and mysterious memories got kneaded into a story about bread.
In our bakery and during workshops we use old bread as an ingredient to make better bread and prevent further food waste. Our method of making bread has been selected as one of the best practice examples by the Dutch Circular Platform!
We use grains, nuts, fresh herbs and some of our ingredients are purchased directly from farms, including ancient grains such as einkorn and emmer wheat, allowing us to explore lost flavors from the past. We sell these ingredients and baked products in our Bakery shop and we serve coffee and homemade food in our Bakery café. Want to unwind and relax? Our kneading table is available to make your own bread, allowing you to participate in an old social baking tradition.
The simplicity of bread making involves complex biological, chemical and physical processes. Making bread is not difficult, but neither is it a piece of cake. In recent decades a lot of scientific effort has been invested in understanding the various processes underlying the bread making process. In our LAB these findings are explained through workshops and educational programs to a general audience. Students from different universities who work in our LAB contribute in an original way to the socially relevant themes nutrition, health and sustainability. We are a certified training company (SBB, nr 25464).