Bakkerij Lavett

Lavett is a sourdough bakery on the Gansstraat in Utrecht that bakes its loaves by hand in a stone oven, mainly for more than 20 restaurants and cafés in the city, and sells the same bread to the public at its own counter.

No industrial yeast goes into the bread; each loaf type has its own sourdough method, and every bread is made from three or more flours, including emmer and buckwheat. All the grain is Dutch and comes from regeneratively farmed fields where room is left for arable wildflowers, from Landgoed Velhorst near Zutphen, the Stormlopers mill in the Noordoostpolder and De Graanbroeders, who deliver freshly milled wheat, spelt and rye every week. Their favourite grain is Lavett wheat, an organically grown Dutch variety the bakery is named after. Their website says they bake only with organic ingredients, although the bakery itself holds no organic certificate. The range runs from a French-style blond loaf and a dark German rye-and-buckwheat loaf to wholemeal, spelt and sesame breads, all vegan.

The Lavett Loket sells every bread plus cinnamon and cardamom buns, and serves coffee and a small lunch menu, Wednesday to Saturday from 8:00 to 16:00 and on Sunday from 9:00. They don't take orders from private customers, so the counter is the way to buy.

Bread left at the end of the day goes to Too Good To Go rather than the bin.