Time flies when you are baking!
In 2010 we started to share our baking adventures, recipes and experiences as weekend micro bakers with a still small but ever growing baking community. A decade on, it seems everybody is baking at an amazing level and we are in awe of and inspired by many of them. We are not the most prolific writers, but always share our best tried and tested recipes with you. Based on your feedback, we humbly conclude you like what we offer and our recipes and methods work for you too.
Our love of baking is still strong, more recently paired with the love for growing our own greens and inventing recipes for a happy and healthy lifestyle.
Below the list of our own personal favorites of the past 10 years. We thank you so very much for all your love and support, excellent comments and sharing of baking knowledge and expertise over the years.
Happy baking
Ed & Marieke
Weekend Bakers
1. Classic French croissants
Our absolute top favorite has helped many bakers overcome their fear of pastry baking, leading to many enthusiastic comments on our recipe and video.
2. 80% hydration baguettes
It was truly an international effort with an amazing outcome. The most wonderful crust and crumb and such a fun baking project, which also let to the invention of the baguette boules! For novice bakers we also recommend our other French baguette recipe.
3. Our pain rustique
We perfected this recipe, a hybrid bread with a combination of sourdough and a bit of yeast, almost 10 years ago and it is still a favorite. Subtle sourdough flavour and the ‘speed advantage’ of a yeast based bread with very pleasant crust and crumb.
4. Our version of Tartine style bread
Our personal favorite when it comes to method and taste. Some effort and especially time goes into making these loaves, but boy (and girl) are they worth it!
5. Our ‘perfect Christmas’ stollen
Our classic Dutch stollen with homemade almond paste is all about flavour and the optimum ratio between filling and crumb and staying true to the taste and tradition we know and love from our childhood. If you love this recipe, you will also like the variation on this theme in the shape of individual ‘stollen bollen‘.
6. Brioche: The no knead version
You will love the simple, almost no effort method and the end result. People have made many tasty variations on this theme!
7. Sourdough mini boules
Also have a soft spot for mini versions of all kinds of food? The mini boules are pleasing to the eyes and ears when they come out of the oven. Very tasty, excellent crust to crumb ratio and fun to bake and share with a loved one. A bestseller for us.
8. Sourdough pain naturel
Sometimes good quality flour, your enthusiastic sourdough culture and a straightforward method are enough for a great loaf.
9. Pizza! + The most wonderful pizza dough to fit your busy schedule
Our pizza adventures will forever continue because we just love making our own. Our enthusiasm has only been increased by the workings of our new outdoor pizza oven in 2018. We gladly share our results, recipes, videos and baking tips with you and are always looking for new pizza and flatbread variations
10. A sweet Dutch classic: Homemade rondo’s and kano’s
Quintessentially Dutch and delicious! We especially seem to please bakers from overseas with roots in our tiny country looking to recreate childhood memories of this combination of the tastiest of buttery dough and almond paste filling.
Again we could not help but make a mini version for people who want to enjoy but in a more modest way. So, also check out our recipe for rondo bites
Rich says
I’ve been coming to your website for quite a few years now and it has been an amazing source of inspiration. I’ve always been keen on baking but your recipes have helped me grow in confidence and taken things to another level. Cutting into a fresh sourdough loaf is always a thrill! Congrats on the anniversary and thank you for all the help.
Rich,
Manchester, UK.
Luma Fatoum says
congratulations, love your website!!
Weekend Bakers says
Thank you very much Luma, hope you are safe and can enjoy your baking and share with others.
Greetings
Leigh says
Congratulations on the anniversary. So glad you started this project, as it helped me with my bread baking too.. which I must have been doing for the last 9 years as well!
Weekend Bakers says
Thank you Leigh, for your kind words. It is such a great skill to have in good and especially bad times. We find it brings all kinds of benefits, by keeping busy, being relaxed while baking and enjoying yourself, the feeling of reward being able to bake for others and making them happy with good food and something truly delicious.
Hope you will be able to bake now and for many years to come and hope you are safe and healthy and your family too.
Greetings from Holland,
Marieke & Ed
Jeanette T says
Happy 10th Anniversary 🍻. I’m so glad I found your website and recipes. Your recipes, pictures, instructions and most definitely your replies are invaluable to me.
My favorites recipes are your Pizza dough, Old friends raisin bread, No-knead Spelt with Cherries & Pistachios, and last but not least No-knead Brioche.
I’m starting a new WKB bucket list.
Please take care & give each other a Hug 🤗 for me.
Weekend Bakers says
Hello Jeanette,
So good to ‘hear’ from you. Very grateful for your words of enthusiasm and kindness and for being such a fan of our recipes and advice.
We both wish you and your family and everyone you love all the best and hope you find all the love and support from each other you need in these unusual and troubled times. May they soon be over and may we learn something from them too.
Enjoy your baking and sharing, it is one of the best skills and hobbies to have now we find!
Greetings from Holland,
Marieke & Ed
C. Tsang says
Congratulations on this 10 year anniversary! You sure inspired me with your insights and recipes, especially the croissants. I make these on a regular basis and every time they turn out perfect!
Van Harte Ed en Marieke, beste wensen en ik hoop nog vele jaren van jullie website te leren.
Groetjes van Charlie Tsang
Edmonton,Alberta, Canada
Weekend Bakers says
Thank you so much Charlie / Dankjewel!
My brother just asked me if we have enough flour to bake bread in these troubled times, which made me think about the fact that baking will always be a great skill to have in many circumstances.
So glad you are a fan of our recipes and we where able to be a part of your baking success all the way in beautiful Canada.
Wishing you and your family all the best / Alle goeds
and keep on baking!
Groetjes uit de Lage Landen,
Ed & Marieke
Ingrid van Arnhem says
Born in Gouda, immigrated to Canada when I was 11, then immigrated to the US (Los Angeles) when I was 22 . I am so thankful for the recipes, especially the stollen (+bollen) and the Rondo’s. Definitely going to try this.
Weekend Bakers says
Hello / Hallo Ingrid,
I was born quite close to the place that is also your last name! Being 11 you must have lots of memories growing up in Holland. The tastes of your childhood and the associations that go with them can be very strong. Hope to invoke them a bit with our recipes!
Greetings / Groetjes
Marieke
Weekend Bakery