Our Specialties

Our appeltaart is baked every morning with Dutch apples, cinnamon and a buttery crust, served warm with cream.

Pressed to order and filled with warm caramel syrup — the stroopwafel Amsterdam visitors come back for.

Slow-fermented loaves in the Dutch baking tradition, with a crackling crust and a soft, honest crumb.

Laminated with French butter and baked in small batches from early morning until they run out.

Whatever the Dutch season offers — rhubarb in spring, berries in summer, plum and pear in autumn.

Beans roasted in Amsterdam, poured as espresso, flat white or filter to sit alongside your pastry.

Dark Belgian chocolate folded into flaky dough, dusted with cocoa and best eaten still warm.

Fresh rolls, Gouda, ham, boiled egg, hagelslag, juice and coffee — a proper start to a day in Amsterdam.