Order Your Bread
Where can you get my bread?
At this moment I only bake to order. As a small business I simply can't afford to over produce and waste any loaves.
I have found 5 entrepreneurs who have given me a little corner in their retail space as a pick up point for my bread.
Currently I only deliver to these locations once a week on the friday!
These locations are:
Korenmolen De Leeuw
Oude Molenweg 3
7434 PD Lettele
Every friday from 13:30 to 16:30
7731 RZ Ommen
Every friday from 10:00 to 13:00
Hotel Restaurant De Barones
Gerner Es 5A
7722 RX Dalfsen
Every friday from 10:30 to 17:00
8011 LE Zwolle
Every friday from 11:00 to 18:00
To be sure to get your bread you can place your order directly with me, at the latest before 18:00 on the wednesday. Contact me on Whatsapp on my number: 0031 (0) 6 36 23 81 39. Tell me which bread you would like, how many and where you would like to pick it up. I will send you a Tikkie for payment and I'll deliver your order to the chosen pick up point with your name on it, where you can collect from the times stated above at each shop.
I have the following selection available:
Based on a rye starter, mixed with organic white flour and wholemeal flour and sea salt to make a dough which is left to proof overnight for 14 to 16 hours. Baked the following morning in the hearth oven to a deep golden brown colour.
- 500 gr at 2,75 Euro.
- 800 gr at 4,50 Euro.
Based on a rye starter, mixed with organic white flour and sea salt to make a dough which is left to ferment overnight for 14 to 16 hours. Brushed with olive oil and topped with whatever the market has to offer. Baked and brushed again with olive oil. The roasted garlic and rosemary proves to be popular and may become a classic.
Available in 500 gr at 4,00 Euro.
Based on a rye starter fermented with organic wholemeal spelt flour, mixed with organic white spelt flour and more of the wholemeal spelt flour and sea salt to make a dough which is left to proof overnight. Baked the following day to a light golden brown. Experience the flavour of spelt.
Available in 500 gr at 3,25 Euro.
Based on a rye starter, mixed with wholemeal rye flour, soaked rye kernels, pumpkin, sunflower and linseeds and sea salt, left to ferment overnight. Baked the following day in a slow oven to a chestnut brown colour. This is a very heavy German style bread which resembles Dutch Frysian ryebread. Leave to mature for a day to develop the flavour. Best kept in the fridge because of the high water content.
Available in 700 gr at 4,50 Euro.
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