Sourdough Loaf
€6.5072-hour fermented, crackling crust, soft crumb.
Baked fresh · since 2019
Slow dough,
warm mornings.
Sourdough, croissants and seasonal tarts — hand-shaped in a tiny kitchen on the Haarlemmerdijk, Amsterdam.
The counter
Today's bakes
Sells out by 11am on weekends. Call ahead if you're after something specific.
Almond Croissant
€3.80Flaky, frangipane-filled, twice-baked to order.
Brown Butter Tart
€5.20Caramelised beurre noisette, sea salt, shortbread.
Olive Focaccia
€5.50Rosemary, cherry tomatoes, Sicilian olive oil.
Lemon Drizzle
€4.20Meyer lemon glaze, poppy seeds, sticky sweetness.
Cinnamon Buns
€4.80Cardamom, cream-cheese frosting, weekend only.
The story
A small kitchen, a long ferment.
Baking&stuff started in 2019 as a weekend experiment with a single sourdough starter named Olive. Six years later, we still mill grain in-house, still fold dough by hand, and still open the shutters at 6am.
We work with two local mills, Dutch butter, and seasonal fruit from the Noordermarkt. Nothing frozen, nothing overnight — what's on the counter is what came out of the oven that morning.
Come by
Haarlemmerdijk 42,
Amsterdam.
Pickup only, no reservations. The bread goes fast — most weekends we're sold out by lunch.
Mon – Fri 7:00 – 18:00
Saturday 8:00 – 17:00
Sunday 9:00 – 14:00
Stay in the loop
Weekend specials only.
One email a week, Sunday morning, with what's coming out of the oven on Saturday.