/More About Us

More About Us

Circular Bakery & LAB
Our bakery LAB offers workshops and space for food experiments. We also sell sourdough bread in our micro bakery. The atmosphere is playful and relax. Our café is a great place to enjoy a drink while eating delicious home made vegetarian food. The products we use and sell are often organic and sometimes locally grown. In addition to bread, we also write stories such as the mysterious memories about bread which found their way into our logo. Read more about our story in the media.

Social Mission
One of our goals is to find new ways to upscale small artisan concepts and share the pleasure of circular business concepts. In our view, food waste is a missed opportunity to develop new products and procedures. Within our company we prefer to discuss values and social impact rather than talk about norms and regulations. Our bakery reuses old bread as an ingredient to improve the next rounds of breads. This practical procedure provides a good example how to reduce food waste. This method to make bread has been selected as one of the best practice examples by the Dutch Circular Platform.

Informal science education
Our story has grown over time, but it is seeded in making bread. The simplicity of making bread involves complex biological, chemical and physical processes. Making bread is not difficult, but neither is it a piece of cake. Why?  In recent decades a lot of scientific effort has been invested in understanding the various processes underlying the bread making process. In our LAB we develop science education programs to share our findings with a general and professional audience. We are a certified training company (SBB, nr  25464).

More information

Upcoming workshops & events

Thu 28 Oct
11:30 - 13:30
€ 45
Mon 1 Nov
17:30 - 20:30
€ 65
Tue 2 Nov
12:00 - 13:30
€ 45

Sourdough map project

Our social contribution is expressed in many different ways, among them is the sharing of our sourdough starter. It has been shared with our community since the start of our bakery and during the corona pandemic many more people came over to collect our wild leaving culture to bake at home. Recipients of our sourdough are now requested to share their location so we can visualise its distribution. Read more…