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We bake for people who love natural, artisan bread without additives and patisserie with honest flavors.
Bakery MAMA is housed in a light and spacious factory building in Zwanenburg, a village between Haarlem and Amsterdam. Upon entering you step into an open space where you can see the bakers at work and smell our oven-fresh bread. We bake various types of bread, both sourdough and yeast, in six combi-steam ovens. We only work with stone-ground flour without any kind of additives or stabilizers. The flour comes from four different SKAL-certified Dutch mills.
We supply many of our bread and patisseries to restaurants and lunch places in Amsterdam and Haarlem. Our bakers start early to ensure that crispy fresh bread is on the shelf from 8 a.m. We are proud of what we make and we like that you can watch our open bakery. So come by and experience how we work.
shop and market
Do you want to turn breakfast, brunch, or lunch into something special? Then be sure to visit one of our stores or visit our booth at the zuiderMRKT in Amsterdam on Saturday. In the shops, we not only sell bread, but also gingerbread, granola, currant buns and patisserie.
At MAMA bakery, we love pure flavors and we attach great importance to quality. That is why we carefully choose the other products available in our stores such as dairy, olive oil, jam, honey and tea. We guarantee that the production method of these items matches ours: small-scale, traditional and, where possible, organic.
We have many types of bread, but also a wide range of pastries. You can find a selection of what we make in the gallery. If you want something different, we are happy to think along with you.
Karel Goudsblom, the owner of the bakery, tells the following about this:
'As a cook, I often worked with combi-steam ovens and learned a completely different way of preparing bread. It all starts with the basics: good raw materials. These must be pure and unprocessed so that the nutrients and value are preserved. Because we work with seasonal types of flour, the process regularly requires adjustment. By using combi-steamers it is possible to adjust a program very specifically for each type of bread and to bake a loaf of bread almost like a cook cooks.
At the beginning of 2012 I started experimenting at home and that eventually led to the development of a completely own method within bakery MAMA, based on the use of this type of ovens. During baking, a lot of water is used throughout the process. Most bakeries only add this at the beginning. As a result, our bread stays fresh and creamy for longer, something that is the most difficult without the addition of fats and bread improvers.
From the beginning, I was interested in Dutch grains and tried to work as locally as possible. With some of them, such as the einkorn and bucket, this worked very well. These are grown in the Haarlemmermeer by Pieter Bijlsma and ground by Korenmolen de Zandhaas in Santpoort.
We mainly work with sourdough and poolish, we also make one or two yeast loaves. Of course, we grow our own sourdough culture and let the doughs rise long and cold. This has a great effect on the taste but also makes it possible to make nutritious and healthy bread. Because the phytic acids in the grain are broken down, people who eat our bread can tolerate and digest it well. Even those who normally get bloated after eating bread. '
Would you like nutritional advice and/or coaching? You can contact medical anthropologists and natural nutritionist Willianne Krijnen for questions and advice about, for example, foods, food intolerances and complaints that are food-related.
For a private consultation, you can contact us.
08:00 - 16:00
08:00 - 16:00
08:00 - 16:00
08:00 - 16:00
08:00 - 13:00
September 20, 2020 10:30 local time
Domineeslaan 31, 1161 BV Zwanenburg, Netherlands
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