Please note, come December, do get your hands on a whole wheat oliebol from Hartog and the traditional oliebol from Venekamp! And if you need Christmas presents, buy pepernoten - the little gingerbread biscuits from Sinterklaas (children's feast on 5 December).
For the best croissants: best French bakeries in Amsterdam.
And lastly, complete your brunch with the best cheeses available in town!
Den Hartog has been awarded as the best bakery in The Netherlands for multiple times. The secret? Everything is made from scratch and with a lot of love since 1896. Aagje Hartog realized quickly that to make the best bread you need the best of wheat and grind it yourself. More than a century later, the grinding stones are still in use. From midnight to the late afternoon a team of bakers grind and kneed to ensure you wholesome, freshly baked breads throughout the day. It goes without saying: all products are made from natural ingredients without any additives. So if you, like me, make the detour, do buy the ‘volkorenbrood’ (whole wheat bread, see photo right) so you can really taste the beautiful freshly-ground ingredients. Bakerij Hartog, bakery, milling business Ruyschstraat 56 (corner Wibautstraat), Amsterdam.
Bakkerij Venekamp has been run by the family Venekamp since 1897. In the past century they have mastered the true art of making traditional breads as the Oberlander and the round flat bread “wielbrood”. Especially in December it is a hotspot; their ‘oliebollen’ (Dutch doughnuts resen the shape of a tennis ball which are enjoyed at NYE) and ‘pepernoten’ (spiced short bread biscuits that are eaten at Sinterklaas, December 5) are ranked as one of the best in the country. Bakkerij Venekamp, Ferdinand Bolstraat 134, Amsterdam. Photo by Het Parool, P. Schrijnders.
Brood - no trip to the Albert Cuyp market is complete without a visit to this bakery. This no-nonse shop sells nothing but bread, hence the simple and clear name: Bread. The breads have crispy crust and when you take a bite a beautiful ‘taste & smell explosion’ occurs. From 5 different doughs they make 20 different breads. All biological and pesticides-free. Besides in their own Brood-shops, the breads are sold at the organic store Marqt (best organic stores in Amsterdam). The bakery is rapidly expanding across town. Current locations: Brood, Zeedijk 66 (behind Red Light District, open daily), Eerste vd Helstraat 49 (A. Cuypmarket), Zeilstraat 12 (Oud-Zuid), Bos en Lommerweg 317 and Hartenstraat 12 @ Screaming Beans (9 little streets, open daily).
Bakken met Passie bakes authentic breads in a traditional way by using a stone oven. The Dutch Boulangiers even qualified themselves for the World Championships Bread Making. Must try: every baked thing in the shop accompanied with a tea or coffee on a rainy day... Bakken met Passie, bakery with lunchroom, Albert Cuypstraat 51, Amsterdam.
Vlaamsch Broodhuys is old Dutch for Flemish Bread house. What is Flemish about this rapidly growing bakery chain is a mystery. What is not a mystery is that the company is successfull in introducing the Dutch to bread ‘as it was supposed to taste like’. No less than 7 shops in Amsterdam sell breads made from authentic wheats, sea salt from Brittany and vitalized mineral water. As traditional-focused the bread making may be, the shops have a spacious and light interior and show case all of their breads in a modern fashion. Vlaamsch Broodhuys, most of the bakers have a lunchroom at the shop, Haarlemmerstraaat 108, Vijzelstraat 129 & 198, Elandsgracht 122, 1st C. Huygensstraat 64, C. Schuytstraat 26, Amsterdam.