Maker Β· Bread
Bakkerij MAMA, Zwanenburg
Sourdough bread of mostly three ingredients: unprocessed grains, water and sea salt. Flour from Dutch mills, often organic and stone-milled. Founder Karel Goudsblom supplies hundreds of loaves daily from Zwanenburg to restaurants and hotels in Amsterdam, Haarlem and the region.
The story
Who's behind it
Bakkerij MAMA is at Domineeslaan 31 in Zwanenburg, just outside Amsterdam. Founder Karel Goudsblom came from an art background. He started the bakery to make bread with only what belongs in it. There's now a second location in Amsterdam South, on the Hoofddorpweg. The bakers start early and the first bread is ready by eight. From Zwanenburg, hundreds of loaves go out every day to restaurants and hotels in Amsterdam, Haarlem and the region.
Sourdough and stone-milled flour
Most of the breads are made from unprocessed grains, water and sea salt. The flour comes from Dutch mills, often organic and stone-milled. That keeps the germ and bran in the flour, and with them the flavor of the grain. Most of the range rises on sourdough, a living culture of flour and water. The long natural fermentation gives more flavor and makes the bread easier to digest. Alongside wheat, MAMA bakes with the heritage grains emmer and einkorn, and with rye in the Seigle.
In your kitchen
A dark sourdough with a thick crust and open crumb needs only good butter or rillettes. The Seigle, a sturdy rye, holds its structure under smoked fish, herring or aged cheese. Put out the small Pain Jeanette rolls as table bread or amuse and every guest gets their own. A white floor bread like the Bigas works well for bruschetta and toast. Sourdough keeps longer than yeast bread, so yesterday's loaves go into panzanella, French toast or croutons the next day. Put the baker's name and town on your menu.
βReal bread, usually made from just three ingredients: unprocessed grains, water and salt.β
Chefβs tip
Order the dark and light sourdough side by side: the dark creates a thicker crust that stands up to rich rillettes and meat, the light stays neutral under fish or cheese. Sourdough keeps longer than commercial yeast bread, so use yesterday's loaves for panzanella, French toast or croutons.
How to use it
Ideas for your menu
Dark sourdough with rillettes and pickled onions
The thick crust and open crumb hold firm under a rich rillettes or good butter.
Seigle with smoked fish or aged cheese
The rye bread is dense and stays structured under herring, smoked eel or a sharp aged cheese.
Pain Jeanette as table bread or amuse
Small rolls, so each guest gets their own. Serve warm with herb butter or olive oil.
Bigas white for bruschetta and toast
White floor bread with an airy crumb that toasts well. Base for bruschetta, crostini or simple toast.
For your menu
βSourdough from Bakkerij MAMA in Zwanenburg, baked with stone-milled flour from Dutch mills.β
Products from Bakkerij MAMA
What we carry from this maker
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.
Veelgestelde vragen
- Where can a restaurant buy bread from Bakkerij MAMA?
- Jimmy Loves Food delivers bread from Bakkerij MAMA to restaurants and hotels together with the rest of your fresh produce. Customers order it through our ordering portal.
- How is Bakkerij MAMA bread made?
- Most of the bread is sourdough made from only unprocessed grains, water and sea salt, with flour from Dutch mills that is often organic and stone-milled.
- Where is Bakkerij MAMA located?
- The bakery is in Zwanenburg, just outside Amsterdam, with a second location in Amsterdam South.
- Can I get MAMA bread delivered with my other fresh products?
- Yes. With Jimmy Loves Food your bread, vegetables, meat, fish and dairy arrive in one delivery with one invoice, six days a week.