Maker · Raamsdonksveer, North Brabant · Bread
Broodheeren: sourdough from Raamsdonksveer, made to the chef's requirements
Edwin Klaasen bakes sourdough in Raamsdonksveer for people who put their name on it. No soft factory rolls, but breads with crust, structure and a tang you can taste. He speaks the language of the kitchen and makes 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 lives in the bakery, not in a factory somewhere else.
What makes it genuinely different
Sourdough as the foundation. The entire assortment revolves around sourdough and fermentation. This gives the breads a sturdy crust, an open crumb and a light tang in the flavor. It's bread that can stand next to a plate without disappearing.
Bespoke work on request. Broodheeren listens to what the kitchen needs. If there's demand for a specific bread or a custom sourdough culture, they bake it. For you that means you're not locked into a standard list, but can direct 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 reduces suppliers and keeps quality consistent across the board.
How you stand out with this
Bread is often the first thing on the table and the last thing chefs think about. With sourdough from Broodheeren you reverse that. Set light and dark Heerenbrood side by side on a board to start and your guests immediately taste that you pay attention to detail.
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 the black sesam brioche gives you a course you won't find anywhere else.
Because Broodheeren bakes on request, you can develop a bread that belongs in your kitchen. Ask for a custom size or adjusted crust and you have something on your menu that the restaurant down the street doesn't have.
“Looking further and differently and continuing to develop your craft is a must to stay successful at the highest level.”
Chef’s tip
Let the Carré 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 sesam 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
“Sourdough from Broodheeren in Raamsdonksveer, with butter and sea salt”
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. Not a customer yet? Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels. No contract, just tasting.