Every day we work passionately. We look for the best ingredients to bake high-quality bread. A lot of time is spent kneading and letting the bread rise. This way the taste and aroma come completely to their right and the tenderness of the bread is going to be optimal. Like this you will be able to enjoy a delicious fresh sandwich every day.
We have been able to pass on the traditional baker’s trade from generation to generation for many years. The many recipes are handed down within the family. Just following the recipe is not the only thing that is of importance. Working with natural products, such as grain, always requires customization. Every harvest and also the circumstances in the bakery are different. This depends, for example, on the temperature and humidity in the bakery. This affects the kneading process and the baking time. The high quality of bread is therefore entirely in the hands of the baker. The baker’s trade is a craft every single day.
We are always looking for improvements and innovations. The processes of Bakkerij Vreugdenhil attracts visitors from home and abroad. Bakers from Brazil, China, South Africa and the United States are happy to come and see how we do the job. They return home full of inspiration. This is how Bakkerij Vreugdenhil remains a pioneer in the field of bread and pastries and a guide for many bakers worldwide.
A unique method for baking even tastier bread was introduced at Bakkerij Vreugdenhil in 2015. Perfectly in line with the field of continuous improvement and innovation, we started with the vacuum cooler. We can proudly say that we are the very first in The Netherlands to start working with vacuum cooling. This is an energy-saving invention that offers a higher quality, the bread has more volume and stays fresh longer. It’s not about cooling bread, but it is actually about baking. This is a special method and therefore a revolution in the baking world. When cooking bread under pressure you get a product with very distinctive quality.
We have a very large assortment of bread every day. The basis of bread always consists of flour or flour from a type of grain, water, salt and a leavening agent. The grain can vary, for example: barley, maize, rye, spelt and wheat. The raising agent can also vary; yeast or sourdough. Bread also contains important energy sources such as proteins and carbohydrates. Iodine is also an important component of bread, these minerals are very healthy. Wholemeal bread contains a lot of dietary fiber, vitamins and minerals.
Every day we are ready to receive you with our extensive range of bread. We make about 60 different types of bread every day. Do you like white bread or low-carb bread, wholemeal bread, spelt or multigrain bread? We bake it every day with a lot of love and passion.
We can also expand our range daily with different sourdough bread. In these variants, sourdough is used. This flavor comes from fruit acid bacteria and provides natural yeasts in the rising of bread. At Bakkerij Vreugdenhil we want to continue to challenge ourselves in the field of bread. Gerard Vreugdenhil has already participated several times in the World Boulangerie Championships. He has been awarded several times, you can read more about this in section awards.
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