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. 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.
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 20 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 Weekend 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 high quality. And there’s some very original sweet baking stuff too. Come and take a look and get inspired to bake!
Things we love to bake and make
There are some bakes 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, quince jelly from the quinces in our garden. We like to experiment with chocolate and caramel too.
Besides the baking
We love to travel when possible. Our favorite destinations are Italy, France, Norway and Canada. Favorite cities: New York, Venice, Amsterdam, Maastricht, Bologna…
Also fond of (outdoor) cooking, the Italian kitchen, Indian and Japanese food, brewing the best coffee and much more…
Happy baking from Weekend Bakery!
Ed & Marieke
Netherlands
Shivam Kapoor says
Thank you for educating me on the veg danish preparations. Amazing content.
Weekend Bakers says
Thank you Shivam 🙂
It is a versatile recipe and you can easily make your own favorite version with the vegetables (of the season) and different cheeses or tofu and herbs and spices you like.
Enjoy your baking
Steve Reilly says
I’ve just found your website and it is brilliant; just what I needed… Thank you so much for sharing your skills and expertise! 😊
Weekend Bakers says
Hello Steve,
Thank you for letting us know. Wishing you lots of happy moments baking and experimenting.
Greetings from Holland,
Marieke
James says
In your table you convert instant yeast to fresh yeast 1:3. I’ve never seen anything but 1:2. Wondering…
Weekend Bakers says
Hello James,
We have never known or done anything else (tweaking individual recipes for certain reasons excluded) than the 1:3 ratio. Books we have, including the great Hamelman in his book ‘Bread’, also use this conversion, as do other sources like King Arthur flour in the US and Doves farm in the UK and many other sources and conversion sites.
Can you tell us, what your sources and reasons are to stick to the 1:2 ratio? We are curious to know where it comes from.