Dimitri Roels of Vlaamsch Broodhuys is one of the few bakers in the Netherlands who makes sourdough-bread in his own bakery. The sourdough is made of flour and water. By putting those two ingredients together the in the air present lacto-bacterium settles itself in this mixture, that spontaneously begins to ferment. This so called lactic acid bacterium starts a process in which several acids creates the eventual structure and taste of the bread. This is what makes the most delicious sourdough-bread of the Netherlands, with a firm structure and a beautiful bursted crust. Vlaamsch Broodhuys is a great hotspot for lunch or high tea or drinks with something from their patisserie counter for irresistible, delicious sweets.
Nieuwe Binnenweg 127b
3014 GJ Rotterdam