Petit Blond
Light French-style sourdough with a thin crisp crust. Oat, barley, and spelt for a gentle sweetness.
Daily loaves · ask at the counter
Core breads
These rotate through the week. Weather and fermentation decide the final list.
Merwede Blond
Our house blond loaf — open crumb, caramelised crust, suited to morning butter or evening cheese.
Grain & Seed
Sourdough packed with grains and seeds. Dense enough for sandwiches, fragrant when toasted.
Dutch Rye Desem
Dark, firm rye with buckwheat. Mildly sour with a honeyed finish — a classic Northern loaf.
Sesame Brown
Brown wheat sourdough finished with black and gold sesame. Earthy and aromatic.
Spelt Loaf
Wholemeal spelt from older grain varieties — nutty, soft crumb, and a firm slice.
Le Complet
Full wholemeal sourdough for everyday tables. Robust crust, moist interior.
Filled & small · beyond the daily loaf
Walnut & Fig
Blond dough folded with walnuts, dried figs, and raisins — for cheese boards and weekend breakfasts.
Olive Roll
Light sourdough bun rich with olives and olive oil. Best warm from the oven.
Cheese & Mustard
Soft blond roll with aged cheese, mustard, and nigella seed.
Baguette & Focaccia
Crisp baguettes and rosemary focaccia with sea salt — baked in smaller batches.