Esmee van der Heijden (21) from Bladel works as a pastry chef at Bakkerij van Heeswijk. This year, she completed her training...
BROCHURE SUMMER 2023
Long live summer! Check out our brochure for the months of July and August.
CEASAR CIABATTA SALAD
Get summer off to a tasteful start with this delicious ceasar ciabatta salad.
NUT BREAD WITH BRIE
Preheat the oven to 200o C.
Remove the nut bread from its tray and carefully slice it diagonally. Do not cut to the bottom, as the bread will fall apart.
Cut the brie into strips and divide between the notches.
MAY FOLDER: LONG LIVE MAMA!
This month's leaflet is all about Mother's Day!
HOMEMADE RUSKS WITH CLOTTED CREAM 'ON TOP
Cut the rusk balls in half and place them cut side up on a baking tray.
Put them in an oven at 190° C for 10 to 15 minutes until the top is nicely golden brown.
Meanwhile, mix the orange juice, maple syrup and strawberries. Put this in the fridge to marinate.
Will you help reduce the use of plastic?
At the bakery, we strive to do our bit for a more sustainable world. That's why we decided to...
SAVE FOR 50% DISCOUNT ON PASTRIES
Veerle Baken is a shop assistant at the shop in Valkenswaard. She recently came up with an idea to get rid of fewer pastry items,...
SALMOREJO: COLD SPANISH SOUP MADE WITH STALE BREAD
Score the tomatoes, dip them briefly in boiling water and peel them.
Tear the bread into pieces and soak it in a bowl of cold water.
Quarter the tomatoes and remove the seeds. Puree the tomatoes with the garlic and bread in the food processor or with the hand blender. Season the soup with the vinegar, olive oil and salt and pepper.
