Local flour
Single-origin Dutch grain where we can source it, mixed for flavour rather than uniformity.
Origin
Grain before trend
We choose Dutch wheat, rye, and spelt from fields where flowers and insects still share the rows. Millers deliver weekly; we keep industrial shortcuts out of our starters.
Why sourdough · time replaces shortcuts
No commercial yeast. Each formula keeps its own leaven rhythm.Some loaves lean sharper · others stay grain-forward and mild
Three quiet commitments
How we work on Merwedekade.
Stone oven
High heat and a thick deck for blistered crusts and a moist, open crumb.
No waste habit
Leftover loaves go to neighbours and food-share partners rather than the bin.
Team
A handful of bakers
We stay small on purpose. That lets us adjust doughs to the weather, talk with café partners, and still know who walks through the Merwedekade door.
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