Joris brood

Joris brood is a bakery with a bakery café on the former Mauritskazerne grounds in Ede, where the bread is shaped by hand and baked using French methods.

The bread is made from stone-ground flour, groundwater and Celtic sea salt and nothing else, and making a loaf takes about eighteen hours. Most of the loaves are leavened with sourdough (levain): a light wheat levain, a grains-and-seeds loaf, rye, spelt and einkorn, wholemeal with oat bran, and a spelt-and-einkorn loaf with nuts and fruit. The pain gris, the raisin bread and the baguette are made with a pre-ferment (poolish) instead. Every loaf is baked on a stone oven floor with plenty of steam. The bakery also makes croissants and sells ghee, granola and organic spreads; which flour and mill they use, and whether the grain is organic, isn't stated.

The shop and café are open Wednesday to Saturday from 9:00 to 16:00. Webshop orders placed before 7:00 the day before are ready in the shop the next day, or can be collected at Remeker De Groote Voort in Lunteren on Fridays and Saturdays. The bread is also sold at Slagerij Van Leeuwen in Lunteren, Boerderijwinkel De Hoge Born in Bennekom, De Wagenschuur in Ede and De Gieterij in Wageningen.

Shaping by hand lets the bakers use a very wet dough, which their website says gives the bread its crust, its open crumb and a natural keeping quality.