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www.WeekendBakery.com

Weekend Bakery

The place for the ambitious home baker

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You are here: Home / About Us

About Us

474 Comments

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

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Please read our comment policy below before submitting your comment:

  • Only comment or ask a question about a recipe as shown on our website
  • Only comment or ask a question when you have sticked to the recipe
  • We love to help you, but please do not make the questions feel like school homework

The coming months we will take a break from answering comments on our Weekend Bakery site.

Due to recent events our priorities have shifted and we need to focus on what matters most and give attention to our family and people who need us.

Comments

  1. Jennifer says

    December 31, 2020 at 06:11

    Hello – I have just discovered your site and recipes. I am from Dutch descent, grew up in a large Dutch community in California and enjoyed many Dutch recipes and foods. Unfortunately, some of them have been hard to replicate or find again since the local Dutch bakery closed years ago. Thank you for sharing so many Dutch classics – I can’t wait to try them!

    Reply
  2. Thea says

    November 22, 2020 at 19:24

    Hallo,
    Sinds kort ben ik in de van bakken met zuurdesem en ben heel blij met jullie website vol goede tips en instructies, echt super!
    Ik heb de ‘pain naturel’ nu twee keer gebakken. Heerlijk! Alleen mijn broden zijn steeds veel platter. Waar kan dat door komen? Hebben jullie een tip?
    Alvast heel er bedankt!

    Reply
  3. Kathy says

    October 29, 2020 at 18:32

    Hello,

    I bake only in tins for my local general store and now looking for a bigger oven so my question has to do with the Rofco B20 and tins. Have you have tried 3 tins on each shelf in your B20 and, if so, how did the baking go? The measurements say all 3 would fit but it would be a tight. The B40 is too much of an oven for me plus I have never baked in a stone oven so your insight would be wonderful.

    Thank you,
    Kathy

    Reply
    • Weekend Bakers says

      November 6, 2020 at 17:35

      Hello Kathy,
      We never use tins in the Rofco, we always bake directly on the stone, because we believe the oven is best used that way and it gives you the best use of space and direct heat from the stones and great bread.
      You need to measure your tins very carefully to make sure they fit of course. Maybe you could contact Rofco in Belgium too, because we remember they have a lot of experience with people in Belgium using tins in their Rofco.

      Good luck with it and with your baking for the store!

      Ed & Marieke

      Reply
  4. Clive says

    October 9, 2020 at 22:16

    Hi guys,
    I’m a big fan of your site and recipes. I make either your whole wheat levain sourdough loaf or the pain natural at least weekly with great results every time. Thank you.
    I wonder if you have ever made sourdough bagels using a poolish or if you might be able to advise me how to adapt one of the above recipes to make some.
    Thanks in advance
    Clive
    ..

    Reply
    • Weekend Bakers says

      October 19, 2020 at 16:44

      Hello Clive,
      Thank you so much for your kind comment. We must confess we have never made sourdough bagels. If we would give them a try, we would probably start with this recipe, they look like they mean business!:
      www.theperfectloaf.com/sourdough-bagel/

      Reply
  5. Iman nofal says

    October 4, 2020 at 20:01

    Hi
    My name is iman..I am from cairo egypt
    I love baking and trying different recipes..I am trying now to make french croissants at home..it is not easy ..I did one trial and today I am doing the second one.
    Please I need your advise to guide me to the right formula for the dimension of the dough
    For example if the dough is 90 grams..what is the right size to stretch it
    Is 20× 50 is ok
    Should I keep this dimension for the 3 fold

    Reply
    • Weekend Bakers says

      October 13, 2020 at 17:34

      Hello Iman,
      You should stick to the measurements given in the recipe with the instructions under ‘Day 2’ as close as possible.

      Reply
  6. Thomas Cappiello says

    September 23, 2020 at 19:13

    what type of coffee bean roaster do you have?

    Reply
    • Weekend Bakers says

      September 24, 2020 at 09:20

      Hello Thomas,
      We have this one: ineedcoffee.com/testi…i-roast-2/
      And we had an Alpenrost but that broke down.
      If we would buy a new one, we would probably look again at all the options available, because it has been a while. One type we would look at is the Gene Cafe Coffee Roaster CBR-101.
      We would advice to explore a bit on good coffee / barista sites.

      Reply
  7. Jacinta Caraher says

    September 13, 2020 at 09:12

    Hi Guys. I would just love to say thank you so much for the croissant recipe and brill videos to match. They were perfect first try! So impressed. My family love me 100%more since I served the croissants yesterday morning. I’m your new biggest fan! Jacinta. Thehonestpantry98, on Instagram.

    Reply
    • Weekend Bakers says

      September 24, 2020 at 17:19

      Sorry for the late reply Jacinta, we very much appreciate your very kind comment and are happy we can play a part in your baking success and the happiness of your family 🙂

      Thank you and enjoy your pastry baking for many years to come!

      Reply
  8. Geert Vermeersch says

    September 5, 2020 at 15:42

    Ik wou even delen hoeveel bakplezier jullie website mij al een paar jaar ondertussen heeft bezorgd. Vorige week ben ik opnieuw met zuurdesem begonnen. Ik had mijn vorige cultuur rond oudjaar te lang verwaarloosd en die was kapot. Jullie heerlijk “No Knead Muesli” brood was een tijdje een mooi alternatief (en mijn dochter wil helaas enkel het “favoriete sandwichbrood”), maar het begon weer te kriebelen. Het was een ideale week. Dag en nacht rond de twintig graden in huis. Toen ik de derde dag dacht, ai, mislukt startte ik een tweede potje, resultaat: nu heb ik twee stevige potjes zuurdesem in de koelkast staan. Gisteren “Tartine style” gebakken, vandaag “Ons Favoriete Tarwe Volkoren Zuurdesembrood” en ondertussen staat mijn “San Francisco style” starter te ontwikkelen in de koelkast en deze week staat ook nog “Pain Naturel” op mijn lijstje (toch één vraag, kan ik die ook als Baguette bakken?). Corona heeft ons tot thuiswerken verplicht, de ideale situatie om daarnaast ook te bakken. Heel, heel erg bedankt! Van als iemand mij over bakken aanspreekt verwijs ik altijd naar jullie fantastische website!

    Hartelijke groet,
    Geert Vermeersch, Tielt, België

    Reply
    • Weekend Bakers says

      September 6, 2020 at 16:24

      Beste Geert,
      We hebben met veel plezier uw comment gelezen. Wat prachtig dat alle recepten zo mooi uitpakken. En het desem is ook enthousiast getuige de goede resultaten met de desem-recepten.
      Ja, de pain naturel kan ook in baguette-vorm gegoten worden, dat is geen probleem. Wij hebben dit zelf nog nooit gedaan maar het zal qua ‘handling’ van het deeg zelfs wat eenvoudiger gaan dan met het 80% hydration recept.
      Dank ook voor de bijdrage aan de your loaves pagina: www.weekendbakery.com/your-loafs/
      Dat ziet er allemaal heel aantrekkelijk uit.
      Dank voor al het enthousiasme (hetgeen ook bijdraagt aan een goed resultaat, dat weten we zeker) en vooral nog heel veel meer bakplezier en mooie (desem)broden!

      Ed & Marieke
      WKB

      Reply
      • Geert Vermeersch says

        September 7, 2020 at 10:32

        Hallo, heel erg bedankt voor jullie antwoord en het opnemen van de foto’s. We bakken met plezier verder! Hartelijke groet!
        Geert

        Reply
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