Bakker X Bakker

Bakker X Bakker is a one-baker sourdough bakery on the Pietersbergseweg in Oosterbeek, which bakes to order two days a week from French flour, water, salt and time.

Every bread is a sourdough (desem) bread made with their own starter and no improvers, and the doughs take days to ferment. The range includes Pain Poilâne from T80 wholemeal with a wholemeal starter, Tourte de Seigle from rye, a stone-ground T150 wholemeal with linseed, 100% spelt, a multigrain batard and a walnut-fig bread; the Pain de Campagne also uses a poolish pre-ferment made with yeast. The flour comes from Minoterie Suire, stone-ground on flint millstones, which keeps the bran and germ; their website describes it as organic, grown entirely in France without storage pesticides, and the T65 carries the French Label Rouge mark. The same flours, T45 to T150, are sold by the bag. Croissants, made with French butter and folded by hand, take three days, and there are also cinnamon buns, butter cake, granola and vegan pastry.

You order online for Friday or Saturday until 5:30 that morning, pay in advance, and collect between 9:00 and 14:00 behind the blue door at Pietersbergseweg 4. Walk-ins get whatever is left over.

Because everything is baked to order, the bakery knows exactly how much dough to make and throws nothing away.