Bread Ambassadors
Bread with a mission
Our bread in the best restaurants and hotels
in Belgium and the Netherlands
Restaurant C
It is no surprise that the C stands for Celsius. By searching for the ultimate temperature, each dish reaches its full potential. Arnout van der Kolk is the chef at Restaurant C. Together with his team, he lets guests experience how flavor and texture change at 20, 80, 100, and 200 degrees. This approach applies not only to the restaurant but also to the cocktails in the bar. Each month, the kitchen and bar create a cocktail connection, starting with a cocktail and pairing it with a matching small dish from the kitchen.
Arnout began his culinary career 16 years ago. At that time, baking high quality bread in house was difficult. Good bread depends on many factors. Back then, Vlaamsch Broodhuys was already the top choice in quality and presentation. The fact that Dimitri had also worked as a chef created an immediate connection.
When Arnout joined Restaurant C four years ago, choosing Vlaamsch Broodhuys was an obvious decision. After an extensive tasting of the full range, several products were selected. We do not carry these as standard items, but at Arnout’s request we started baking them again especially for him.
Beyond a strong friendship, Arnout also brought us the perfect dip. He set out to create a dip that complements our bread. Dimitri liked the dip served at Restaurant C so much that we added it to our own range. Now everyone can enjoy our bread paired with Tandoori cream with tomato, walnut, and tikka masala yogurt.
Article on SMAAKMAG
In the media: a feature article on SMAAKMAG dated 23-11-2020
Fans of Sergio Herman, take note. Thanks to Vlaamsch Broodhuys, Mr. Fucking Perfect has never been this close. Trust us, the AIRdelivery Box is something you want to experience.
In our top three best lunches outside Rotterdam, one name keeps coming up: Sergio Herman. The lunch at Oud Sluis was on another level, at the time the restaurant held three Michelin stars under his supervision. The afternoons at Pure C and at The Jane were just as unforgettable. It is not entirely clear what role Sergio Herman still plays at The Jane, and whether the success back then was mainly due to Nick Bril or to him, but he was at least co owner at the time. At Pure C, Syrco Bakker led, and still leads, the kitchen team. However you look at it, Nick and Syrco both trained under Sergio, so he deserves credit.
Not only the dishes by Sergio Herman and his team stayed with us, we also remember the long drive to the far south of Zeeland. The lunches were worth every kilometer, but having Mr. Fucking Perfect closer to home makes us very happy.
As it happens, Dimitri Roels of Vlaamsch Broodhuys comes from the same Zeeland clay as Sergio Herman. Both share a strong sense of taste. The result of their long standing connection is the AIRdelivery Box by Sergio Herman, available at several Vlaamsch Broodhuys locations. We did not hesitate and headed straight to the Baker’s Café of Dimitri Roels on the Nieuwe Binnenweg.
Conservatorium Hotel
The design hotel is located in the heart of Amsterdam. It is housed in a building with a rich cultural history, and the interior was created by Piero Lissoni. Guests can enjoy several restaurants, a bar, and a spa. Nick Schuld is executive sous chef at this five star hotel. Under his supervision, the hotel serves top quality food to its guests every day.
Since opening, the Conservatorium Hotel has served a range of our products. The level of quality the hotel aims for matches the quality of Vlaamsch Broodhuys products. According to Nick, it is a true collaboration. Over the years, we have developed and refined several recipes together.
For our Game of Thrones menu, they created a unique wolf shaped roll especially for us. They are flexible and think along with us. If we request specific delivery terms, they arrange it. If we give feedback, they take it seriously and resolve issues quickly. They deliver products that match the quality standards of the Conservatorium Hotel. Our guests repeatedly compliment the taste and quality of the products we source from Vlaamsch Broodhuys.
QO Amsterdam
Guests can sleep, eat, work, meet, relax, celebrate, connect, and find plenty of inspiration. Every aspect of the location reflects careful attention to sustainability, freshness, and quality. Alexander Brouwer is executive chef at QO Amsterdam, responsible for the culinary team and the food served. Since 2017, he has included several products from our range in their Persijn Dutch Eatery. On the collaboration, he says: “I have worked with Vlaamsch Broodhuys for years with complete satisfaction. The range we order varies. Sometimes I propose an idea, and they create that product specially for us. Other times they come up with new products or ideas, and after tasting, I decide to add them to our menu.
That kind of collaboration is what I value most. The speed at which we can act is also highly appreciated.
Treeswijkhoeve
Dick notes that it was quite some time ago and remembers that both Diante Roels and his own wife were pregnant at the time. He first met Diante at the Meesterkok inauguration of Erik van Loo. “She let me taste the bread there, and I was immediately enthusiastic.” He explains that Treeswijkhoeve was then focusing on improving quality; “Bread was part of that.”
The relationship with Diante and Dimitri Roels started purely as business but there was an instant connection that laid the foundation for a lasting friendship. Dick believes bread is an important part of a meal, even in Michelin star restaurants. He recalls a dinner at Arpège, where they served exquisite small breads. “When Dimitri started, there was no sourdough of that quality in the Netherlands; Vlaamsch Broodhuys was truly a pioneer.”
According to Dick, the bread itself hasn’t changed much over the years. “The taste and quality are the same as when they began; it really makes me happy.” The main change is the range of products, which has grown significantly, just like the number of Michelin stars at his restaurant.
“Treeswijkhoeve will always be linked to Vlaamsch Broodhuys. With some suppliers, the connection is just right. You can grow old together with them.”
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