Vlaamsch Broodhuys Van Woustraat Amsterdam

The Vlaamsch Broodhuys on the Van Woustraat is one of the Amsterdam Baker's Cafés of a sourdough bakery whose bread is baked centrally in Vlaardingen.

Almost every loaf is made with sourdough, even the sandwich rolls and burger buns; where a bread also takes yeast, only the minimum needed is added. The main wheat is Campremy, a low-protein French variety grown by a cooperative that works on the récolte tracée system, so each sack of grain can be traced to its farm and field, with a record of whether pesticides were used, where it was stored and which mill ground it. Spelt, rye and oats are milled in Ouddorp and at the windmills of Schiedam, and the salt is hand-harvested Celtic sea salt from Guérande. The dough is mixed rather than kneaded, every piece over 140 grams is shaped by hand, and the second rise is long and cool in linen-lined cane baskets, so a loaf has been two days in the making before it is baked on a 260°C stone floor.

Bread is sold in the café, which also serves breakfast, lunch and brunch, and orders can be placed online for delivery.

The starter is still the same culture that raised the first loaves in 1996.