Streekbakker Jorrit

Streekbakker Jorrit is a sourdough bakery in unit 95 of the NYMA Makersplaats on the Winselingseweg in Nijmegen, where every loaf is baked from Dutch grain, ground between millstones and raised on levain without yeast. The bakery moved there in 2026 after closing its shop on the Thijmstraat.

The biodynamic spelt and wheat come from Ekoboerderij De Lingehof in Hemmen and the rye from the Oude Ronde farm on the Wageningse Eng, and all of it is milled at the windmill De Vlijt in Wageningen. The levain is only flour and water, and according to their website none of the improvers an organic bakery may legally add, such as gluten, milk powder or sugars, go into the dough. Their website calls the bread 100% organic; the bakery holds no organic certificate, and what qualifies it here is the grain from those named farms and the levain made without yeast or improvers, which is more than the organic label asks for.

Bread is sold at the bakery on Fridays and Saturdays from 8:00 to 13:00, with no shop sales in July and August, and is also stocked at De Groentestek and Pantry Grootstal; the Thijmstraat address in their website footer is out of date.

The mill runs almost entirely on wind, and the grain comes off the stones as wholemeal with the whole kernel in it, from which the miller sieves the lighter flours.