Willem starts a sourdough bakery mater in Amsterdam at the age of 65
This is the special story of Willem, who starts a bakery in Amsterdam at the age of 65. And not just any bakery. The ex-banker with a passion for regenerative agriculture and permaculture is building a real, honest and sustainable bakery. Where you can get delicious bread, croissants and other goodies, all based on sourdough. Willem's sons and daughter also help out in the bakery in De Pijp. And so it is Bakery Mater has become a family business. One with a lot of passion, honesty and of course the tastiest sourdough bread.
Sourdough in itself means that no unnatural yeasts and chemicals have been added to the dough. The tastiest breads, croissants, buns, cookies and cakes are made purely naturally. The regenerative story is also reflected in the bakery. The grain comes specifically from unplowed land, which is better for the soil and the crops that grow on it. The other ingredients are also of good origin and all details are carefully considered. This bakery has gotten rid of gas: everything is electric or manual. The whole family helps. Son one and his girlfriend work in the bakery for three days, daughter does the back office and socials and son two – Nick, who previously had Hutspot – also helps out for two days. The interior of the bakery was designed by interior builders Wooded made. Authenticity, sustainability and equality are important here. In this way, these not (yet) professional bakers jointly build a bakery in a future-proof way for the environment and our health. Really tasty bread with a nice story.
bakery mate, belt track 320 Amsterdam
Now open on Thursdays, Fridays and Saturdays, six days in the future.
