Matthijs Boon Brood en Banket

Matthijs Boon Brood en Banket is a bakery that started in 2012 with this shop on the Jan van der Heijdenstraat in Hilversum and now has three shops and a central bakery in the town, making sourdough bread, croissants and pastry by hand.

The sourdough starter is made in-house from fermented apples and raisins and is used instead of yeast; the dough ferments for 24 hours and is baked the next day in a stone-floor oven, which gives a thin, crisp crust. There is also a 100% spelt bread, and the flour comes from a traditional windmill. The croissants are made with sourdough over three days: one for the dough, one for folding in the butter and one for shaping and baking. Alongside these the bakery sells seven kinds of ordinary yeasted tin loaf, which aren't included here.

The Jan van der Heijdenstraat shop is open on Monday and Wednesday to Saturday from 7:30 to 16:00 and on Tuesday from 7:30 to 13:00. The larger shop on the Noorderweg, next to Hilversum station, has a glass wall into the bakery and tables for coffee. The webshop is currently closed.

Since 2025 most of the baking has moved to the central bakery on the Nieuwe Havenweg, which supplies the shops.