Maker Β· Raamsdonksveer, North Brabant Β· Bread
Broodheeren: sourdough from Raamsdonksveer, made to the chef's requirements
Edwin Klaasen bakes sourdough in Raamsdonksveer for the hospitality trade. Breads with crust, structure and a tang you can taste. He knows the kitchen and bakes what you need on your menu.
The story
Who's behind it
Broodheeren started in 2021 in Raamsdonksveer. Edwin Klaasen and Bart Cales set it up together as a bakery and knowledge center for sourdough. Bart stepped out as co-owner mid-2024; since then Edwin has been running the business alone. Klaasen has years of experience with sourdough and fermentation and works from the Elftweg for food professionals in Netherlands and Belgium. Besides baking, Broodheeren offers professional training and courses for home bakers. The knowledge about sourdough cultures and fermentation times is in-house.
Why this bread
Sourdough as the foundation. The entire range revolves around sourdough and fermentation. This gives the breads a sturdy crust, an open crumb and a light tang.
Bespoke work on request. If your kitchen asks for a specific bread or a custom sourdough culture, they bake it. You decide on size, seeds and flavor.
Bread and pastry in one line. From baguettes and Heerenbrood to brioche, focaccia and croissant dough: you source your entire bread menu from one maker. That saves on suppliers.
In your kitchen
Bread is the first thing on the table. Set light and dark Heerenbrood side by side on a board to start and your guests taste the difference right away.
The different formats help you buy sharply. A 130 gram baguette works per cover, the XL 2000 gram with seeds you slice through the whole service. For dessert, turn the black sesame brioche into pain perdu.
Because Broodheeren bakes on request, you can have a bread developed for your kitchen, with a custom size or an adjusted crust.
βLooking further and differently and continuing to develop your craft is a must to stay successful at the highest level.β
Chefβs tip
Let the CarrΓ© Sense with seeds rest covered overnight before slicing. The crumb becomes firmer and you get neat, even cuts for amuse or toast.
How to use it
Ideas for your menu
Bread board to start
Light and dark Heerenbrood thinly sliced, with good butter and sea salt. Let guests taste the difference between the two.
Grilled focaccia
Light focaccia split, grilled and topped while warm. Works as lunch bread or as a side with grilled meat and vegetables.
Brioche as dessert
Brioche with black sesame rolled as pain perdu, or as warm base under ice cream, stewed fruit or foie gras.
Mini hot dog brioche
Small hot dog brioche as savory amuse or street food course, filled with sausage, smoked fish or a vegetarian option.
For your menu
βSourdough from Broodheeren in Raamsdonksveer, with butter and sea saltβ
Products from Broodheeren
What we carry from this maker
Baguette blond 130gr
Brioche 60g 35 per doos
Brioche 80g
Brioche zwarte sesam 80g
Carre sense blond zaden 40x125g
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.