Uprising! The rise & rise of Artisan Bread in Amsterdam.

The Best Thing Since Sliced Bread can only be Artisan bread, right?! 

The rise and rise of artisan bread continues in Amsterdam with bakeries like Le Fournil de Sebastien, Bakery Wolf, Ulmus, Levain et le Vin, Kometen Brood, Saint-Jean, Bakkerij Mater and Fort Negen blazing trails. A lot of these bakeries are now supplying the Unbookables restaurant community with their finest sourdough and the creative chefs at the hull of their kitchens aren’t wasting the spoils, incorporating whipped butters, emulsions and flavoured oils into their bread courses. Let’s see what’s being sliced up.

SJEFIETSHÉ: Fort Negen Bread & Sjefietshé Secret Butter (scroll to get the not-so-secret recipe below, thanks guys!)
Read the full Sjefietshé review.

COMPARTIR: Sourdough with either Kimchi, Fennel or Samphire Butter

BAR PIF: Sourdough from Stadsbakkerij As, Whipped Butter
Read the full Bar Pif review.

EURO PIZZA: Homemade Bread, Sherry Vinegar Butter
Read the full Euro Pizza review.

VRR: Sourdough Stadsbakkerij As, Warmond Butter.
Read the full VRR review.

Pssst…

Wanna Make Sjefietshé’s Secret Butter at Home? 

Here’s what you’ll need: 
2 nori sheets, torn into small bits
1g garlic powder
2g bonito flakes
1g sugar
1g sansho pepper
2g salt
1 tbsp chives, finely chopped 
1 tbsp shallot, finely chopped 
3g roasted rice
6g white sesame seeds, toasted
250g salted butter, at room temperature

Butter me up! Place all ingredients (except the roasted rice, sesame seeds and butter) in a food processor. Blitz the ingredients into a powder. Now add the roasted rice and sesame and ‘pulse’ a few more times. Mix the powder with the butter to create the one and only Sjefietshé butter.

To serve, roll the butter tightly in kitchen foil and put it in the refrigerator for a while to make it easier to slice. Pair it with your favourite bread from one of Amsterdam’s epic bakeries!