Flour, water, salt — and Gerrit.
Gerrit is our sourdough starter. He is fourteen years old, older than the bakery itself, and he came to the Voorbeeldplein in a jam jar when we opened in 2019. Every loaf in the shop starts with him, the evening before.
We keep it small on purpose: two bakers, one oven, flour from the Zaanse mill up the river. When the racks are empty we close — baking more than the neighbourhood eats helps nobody.