Stadsbakkerij Stevig Brood

Stadsbakkerij Stevig Brood is a sourdough bakery on the Kruisstraat in Woerden, open since 2018, where the bakery and the shop are one open space so customers can watch the bread being made.

The breads are made from flour, water, the bakery's own sourdough and sea salt, with no bread improvers or fast-acting yeast, and they rise for more than 24 hours. The flour is stoneground: part comes from grain grown in France and milled by Minoterie Suire, and part is grown and milled regeneratively by the Graanbroeders in Friesland. The range covers white and wholemeal wheat loaves, spelt and einkorn breads, a pure rye loaf and Danish-style rye rugbrød with seeds or with hazelnuts and raisins. Some loaves are baked only on certain days, and the baguettes and tomato ciabatta contain yeast as well as sourdough. There are also croissants, brioche, cakes and brownies.

The shop is open on Wednesdays and Thursdays from 9:00 to 16:00, on Fridays from 9:00 to 17:00 and on Saturdays from 8:00 to 16:00, with different hours in the summer holidays. The bakery also runs one- and two-day sourdough workshops and a pizza workshop.

The pure rye loaf is made with a separate rye sourdough.