We serve coffee and homemade vegetarian food in our artisan bakery. You can buy or – sourdough – bread, which is baked in stone hearth ovens as well as baking ingredients in our store. Sometimes you can participate in an old social baking tradition and prepare your own bread at our kneading table.
In our bakery and during workshops we use old bread as an ingredient to improve our circulair breads and prevent food waste. Our method of making bread has been selected as a best practice by the Dutch Platform for Circular Economy.
Bakery LAB & Workshops
In our Bakery LAB we work with our hands, learn and explore relations between our past (artisan) and our future (modern science). We explain the underlying science of bread baking during our bread classes and teambuilding activities. The design of our bakery is playful and we give context to the word artisanal. We challenge students who work at Baking Lab to use their knowledge and creativity to explain topics related to nutrition, health and sustainability. Our informal education programs extend to unexpected places.
We are a certified training company (SBB, nr 25464). Our venue on the Linnaeusstraat in Amsterdam Oost is well connected via public transport and it’s only a few minutes walk from the Muiderpoort train station.
Baking Lab Amsterdam opened its doors for the public in March 2017. So far we learned that at the cash desk one can exchange so much more than just money.
artisan bakery baking class bakkerij biologisch bloem bread brood cafe circular cooking cooking class culinair cursus desem desemcursus duurzaamheid education experiment fermenteren green health kadobon kookcursus kookstudio kookworkshop LAB meel microbaking microbakkerij microbe whisperer rogge rye science sourdough stone ground flour sustainability T65 T80 Frans bloem taming yeast vegan vegetarian vegetarisch voeding wetenschap workshop
acetic acid artisan artisan flour artisanal azijn azijnzuur Bakblik bakery baking class Bakkerslinnen Bakspray Banneton Bakspray Blauwstaal boekweit durum broodmeel buckwheat C. milleri Candida milleri cooking class Couches Deegkleedjes CRC label rouge kookstudio L. plantarum L. sanfranciscensis lactic lactobacilli Lactobacillus linnen melkzuur melkzuurbacteriën microbakkerij microbaking microbe whisperer Reologie Rheology rice flour rye S. cerevisiae Saccharomyces science steengemalen vegan Viscoelasticity wheat germ CRC label rouge DIY buckwheat T45 T55 T65 T80 T110 T130 T150 online virtuele workshop interactief microsoft teams google meeting zoom workshop voedselverspilling oud brood old bread heritage grains ancient grain emmer einkorn spelt