Weekend Bakery
Weekend Bakery wants to offer and share information, tips, techniques, recipes and tools for the ‘professional’ home baker, with an above average interest in the art of artisan bread making. Weekend Bakery points to the fact that a lot of people, like us, concentrate their baking activities around the weekends and holidays. The moments you look forward to, thinking about what recipes to try or which favorite loaves to bake.
Weekend Bakery is serious about artisan bread making. We have our own ‘at home micro bakery’. Making bread in small quantities with time and attention will deliver great and rewarding results. So why not try and make your own too? It’s a hobby with great benefits for your mind as well as your body. Making good bread appeals to all your senses. Working with dough can be your own form of meditation. Your body can seriously benefit from the bread you make.
So there are lot’s of good reasons to make your own. Maybe you’ve already discovered them. So if you are serious about good bread making, Weekend Bakery is the place for you. Get your hands stuck in a piece of dough and smell the aroma of your own sourdough starter.
Our Artisan At Home Bakery
We are passionate home bakers. We have been sharing our quest for good food and especially good bread for over 18 years. We love sharing our homemade bread and recipes with friends and family and everybody who’s truly interested. We are especially enthusiastic about the ‘artisan’ way of baking. Traditional methods, few ingredients, lots of taste. It’s amazing and rewarding to discover you can make a wonderful bread with just flour, water and salt and a bit of homemade sourdough.
Our Bakery Tool Shop
We are proud to offer a range of bread baking tools that are perfect for the home baker and small bakeries. All bread baking tools are made within the European Union and of the highest quality. And there’s some very original sweet baking stuff too. Plus we ship all over the world. Come and take a look and get inspired to bake!
Things we love to bake and make
There are some items that we have really ‘made our own’ over the years. Next to our “Pain Rustique’ and Pain au Levain’ that has an ever growing enthusiastic following, we have perfected the art of croissant making and baguette baking. We also make traditional Dutch specialties like suikerbrood (sugar loaf) speculaas, cinnamon buns and roggebrood (rye bread). We love making our own pizza and flatbreads. We also make our own marmalade from the Sevilla oranges when in season and like to experiment with chocolate and caramel too and love to roast our own coffee beans.
Besides the baking
We love to travel. Our favorite destinations are Italy, France, Norway and Canada. Favorite cities: New York, Venice, Amsterdam.
Also fond of (outdoor) cooking, the Italian kitchen, Indian and Japanese food and much more…
Happy baking from Weekend Bakery!
Ed & Marieke
Netherlands
Bill says
I’ve been using your rye based starter for about 2 yrs now. I primarily make various versions of Chad Robertson Tartine bread, often sharing with friends and family. Anyway, your starter approach has been so perfect for me. I will never go back to the wheat flour starter. Thank you so much for sharing all your great work. On down days your site cheers me up even if I can’t bake myself at that moment. Warm regards and happy holidays!
Weekend Bakers says
Hello Bill,
Your kind words really warm our hearts on this cold December day.
Wishing you a lovely festive season with lots of baking and sharing with family and friends!
Greetings from the Low Countries,
Ed & Marieke
Mike says
Hello
Google flags your website as not secure
which means all email addresses can be collected by hackers
with the potential of email accounts hijacked
I have deleted my bookmarks to your site and will risk an email address to send this note
Please take action
Your website was interesting
Regards
Weekend Bakers says
Hello Mike,
Sorry for the late reply and thank you for bringen this up. We can tell you that all the pages of both our website and WKB web shop are now HTTPS-based and Fully Secure!
Hope you will be back of course…
Greetings,
Ed & Marieke
Weekend Bakery
NORMAN says
Bonjour,
Merci pour votre site, mon problème est que je ne suis pas très fort en anglais, but i hope some can help me.
Chaque que je fais mes croissants je me retrouve avec beaucoup de rognures et même si j’en met un peu dans la recette suivante j’ai toujours plus de rognure.
Ma question/
y a t il une recette bon marché ou je peux utiliser toutes les rognures pour faire un autre produit?
Merci
Weekend Bakers says
Allo Norman,
We cannot answer you in French, but maybe you can find some inspiration taking a look at this recipe: www.weekendbakery.com/posts…y-caramel/
Bonne pâtisserie!
Veronica says
Hello!! I’ve been in Germany and loved the bread they have. Do you have any german bread recipe?
Thanks
Weekend Bakers says
Hello Veronica,
We know some things about German baking and love a lot of their classics, but being Dutch, we are no experts on German baking. There are several really good baking blogs but in German. We are sure if you google ‘Best German baking blogs’ you will find a wealth of recipes to choose from.
Maybe this book is a good place to start too: www.bakefromscratch.com/class…isa-weiss/
Weekend Bakers says
Hello Veronica,
We know some things about German baking and love a lot of their classics, but being Dutch, we are no experts on German baking.
We do have this one for Kaiser Brotchen (but there are many ways and versions for excellent ‘Deutsche Brötchen’ to try):
www.weekendbakery.com/posts…ser-rolls/
There are also several really good baking blogs but mostly in German. We are sure if you google ‘Best German baking blogs’ you will find a wealth of recipes to choose from.
Maybe this book is a good place to start too: www.bakefromscratch.com/class…isa-weiss/
Anke Pepping says
Hallo!
Wat ben ik blij dat ik jullie site gevonden heb. Ik probeer sinds een aantal weken mijn eigen desem starter te maken en daarna een desembrood. De starter is inmiddels prima gelukt, maar het brood vergt nog wat oefening. Ik probeer het nu via jullie poolish en dan de pain naturel. Maar wat mij iedere keer opvalt is dat mijn deeg heel stijf is en niet zoals bv te zien is op jullie strech and folt video een beetje slapper. Wat doe ik niet goed? De poolish was vanmorgen om 9 uur dunner dan gisteravond, maar ik zag geen bubbeltjes of dat het iets gestegen was. Maar ik ben toch verder gegaan. Ik zit nu tussen de eerste en tweede folt sessie in, maar ik wilde het toch even vragen. Omdat het tot nu toe bij iedere poging zo is met het deeg, dat het dus stijf en een bol blijft.
Alvast hartelijk dank voor jullie reactie en input of tips.
Weekend Bakers says
Hello Anke,
Even voor osn om te weten: Hoe kneed je het deeg (mixer/ hand?) en welk meel / bloem gebruik je?
Marieke