Jeroen Bakes Bread

Jeroen Bakes Bread is a small bakery in Rotterdam. For beautiful, slowly risen sourdough breads, you’ve come to the right place. Our favorite bakes are brioche, white spelt bread and rye bread.

We previously wrote that Rotterdam is the place to be when it comes to good bread. Jeroen van Wisse started baking at home. However, he soon outgrew his house and eventually turned his hobby into his profession. His bakery is now open every day except Sunday. Even then, Jeroen can’t stop baking: on Sundays, he regularly gives bread-baking courses.

Ingredients

The basic bread has just four ingredients.
1. Organic flour. Wheat, rye, spelt or kamut, for example.
2. Water. Plain Rotterdam tap water.
3. Sourdough starter. Jeroen makes his own starter from wild yeasts and lactic acid bacteria.
4. A pinch of salt.

No ‘bread improver’ or other additives. This is bread, you think as you take a bite. The bread has a full, rich flavor.

Proofing and baking

Jeroen gives his bread time to develop its flavor; the proofing time is at least twelve hours. He lets some breads rise for as long as 48 hours. Then they go into the oven. The breads are baked at a high temperature, creating a hard and crispy crust.

Selection

The selection is constantly changing. During the week, a number of different large loaves are baked. White spelt and wholemeal spelt, white wheat or farmhouse brown bread, for example. On Saturdays, more types of bread are available (rye!) as well as small, sweet breads such as brioche. It’s always a surprise which sweet treats are in the bakery on Saturdays: sometimes there’s ‘rocky road’ (chocolate with fudge and puffed buckwheat), sometimes shortbread and sometimes that wonderfully delicious brioche. Fortunately, everything is delicious, so you’re actually never disappointed.

Opening hours
Wednesday – Friday 10:00-19:00 (or while supplies last)
Saturday – 09:00-17:00 (or while supplies last)

You can place an order on the website

Image: Jeroen Bakes Bread