Maker · 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 stands at Domineeslaan 31 in Zwanenburg, just outside Amsterdam. Founder Karel Goudsblom came from an art background and started the bakery from a single principle: bread should be real bread again, honest and without unnecessary additives. By now there's a second location in Amsterdam South, on the Hoofddorpweg. The bakers start early in the morning; by eight o'clock the first bread is ready. From Zwanenburg, hundreds of loaves go daily to restaurants and hotels in Amsterdam, Haarlem and the region.
What makes it genuinely different
The base is small: unprocessed grains, water and sea salt. Most breads don't contain more. The flour comes from Dutch mills, often organic and stone-milled, so the germ and bran stay in the flour and the flavor of the grain is preserved. Most of the assortment ferments on sourdough, a living culture of flour and water rather than commercial yeast. That long natural fermentation gives more depth of flavor and makes the bread more digestible. Alongside wheat, MAMA works with heritage grains like emmer and einkorn, and rye in the Seigle. No improvers, no preservatives: the bread is what it appears to be.
How you stand out with this
For your guest, this bread makes an immediate difference on the table. A dark sourdough with thick crust and open crumb asks for little more than good butter or rillettes. The Seigle, a sturdy rye bread, holds its structure under smoked fish, herring or aged cheese. Set down the small Pain Jeanette rolls as table bread or amuse, then each guest has their own loaf. White floor bread like Bigas lends itself to bruschetta and toast. Because sourdough keeps longer than yeast bread, you can still use yesterday's loaves for panzanella, French toast or croutons, so very little goes to waste. Mention the origin on your menu: bread from a baker with a name and a place tells your guest more than an anonymous bread basket.
“Real bread made from just three ingredients: unprocessed grains, water and salt.”
Chef’s 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 save yesterday's loaves for panzanella, French toast or croutons instead of discarding them.
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. Little needed, maximum impact.
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 blanc for bruschetta and toast
White floor bread with an airy crumb that toasts beautifully. Base for bruschetta, crostini or simple toast.
For your menu
“Sourdough from Bakkerij MAMA in Zwanenburg, baked with stone-milled flour from Dutch mills.”
Products from Bakkerij MAMA
What we carry from this maker
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