{"id":19491,"date":"2023-02-14T15:55:00","date_gmt":"2023-02-14T14:55:00","guid":{"rendered":"https:\/\/www.bakinglab.nl\/?page_id=19491"},"modified":"2026-04-24T08:49:51","modified_gmt":"2026-04-24T06:49:51","slug":"actueel","status":"publish","type":"page","link":"https:\/\/www.bakinglab.nl\/en\/actueel\/","title":{"rendered":"whats cooking"},"content":{"rendered":"

Baking Lab began in Amsterdam in 2017 as an educational micro-bakery with a simple aim: To teach people the art of making delicious bread the traditional way, explain the underlying science, and promote craftsmanship to the general public. We envisioned an open bakery where everyone could witness and participate in the bread-making process. We started to offer workshops and serve food in our cafe, using vegetarian, organic, and locally sourced ingredients. Moreover, we harnessed the creativity of young minds working in the bakery to discover new ways of reducing food waste, organically also evolving into a circular bakery and a school for circular innovation.<\/a><\/p>\n

How can we reduce food waste in a creative a meaningful way? What can we learn from this challenge, and what new and valuable ideas can spin off from this process? One of the the school’s mission is to develop inspiring interventions and educational programs within an artisan space, based on these challenges. Our training programs promote valuable ideas for sustainability managers in various business fields, enriching projects that promote social innovation and sustainable thinking.<\/p>\n

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bakinglab.amsterdam<\/h3>\n\t\t\t\t\t\t\t\t\t

Amsterdam\u2019s circular and experimental bakery. Daily open from 9:00 -15:00 for breakfast, lunch, teambuilding events and sourdough bread workshops.<\/p>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/a>\n<\/div>\n\n\t

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\n\t\t\n\t\t\tStudents and professors from Trinity College Dubli<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"Students\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tInstagram post 18178837285333483<\/span>\n\t\t\t\t\t\t\t\t\t\"Instagram\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tProvided you are curious and have some knowledge a<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"Provided\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tWhat do you do with 46 litres of milk in a bakery?<\/span>\n\t\t\t\t\t\t\t\t\t\"What\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tIt all starts with an idea, an experiment, and a c<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"It\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tNew at Baking Lab: Bread & Emotions \ud83e\udd56\u2764\ufe0f\n\nWhat if a<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"New\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tmemories, Amsterdam January 5th 2026\n#memories<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"memories,\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tClosing the year 2025 with another rye bread expe<\/span>\n\t\t\t\t\t\t\t\t\t\"Closing\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\txmas window with Sam, our dog.\nillustration @flo_o<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"xmas\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tQuick look into our bread bakers notebook. The fun<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"Quick\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tDe Groen Gids van dagblad Trouw onderzoekt hoe duu<\/span>\n\t\t\t\t\t\t\t\t\t\"De\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tNew at Baking Lab: Bread & Emotions \ud83e\udd56\u2764\ufe0f\n\nWhat if a<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"New\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tNatuur, ambacht en wetenschap ontmoeten elkaar in <\/span>\n\t\t\t\t\t\t\t\t\t\"Natuur,\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tWater and salt are key ingredients for every baker<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"Water\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tOntdek de fascinerende wereld van microben in voed<\/span>\n\t\t\t\t\t\t\t\t\t\"Ontdek\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tCraft and science are inseparably connected. \n\nNic<\/span>\n\t\t\t\t\t\t\t\t\t\"Craft\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tShaping sourdough isn\u2019t just technique \u2014 it\u2019s touc<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"Shaping\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tThese weeks, our kitchen is inviting a few curious<\/span>\n\t\t\t\n <\/path>\n <\/svg>\t\t\t\t\t\t\"These\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tAt Baking Lab, we've noticed that real transformat<\/span>\n\t\t\t\t\t\t\t\t\t\"At\n\t\t<\/a>\n\t<\/div>\n<\/div>
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\n\t\t\n\t\t\tBring a piece of Baking Lab into your own kitchen.<\/span>\n\t\t\t\t\t\t<\/path><\/svg>\t\t\t\"Bring\n\t\t<\/a>\n\t<\/div>\n<\/div>\t<\/div>\n\n\t
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