Broodbroeders is a new bakery concept The company focuses on keeping the distance from the farmer’s plough to the customer’s plate as short as possible. Flour for the bread comes from a carefully selected miller from the region. The various dough blends are made and kneaded on-site and then rise through the night, without any extra heating. The baker’s daily range is limited and changes each day (and is fresh daily).
In order to counteract waste, Broodbroeders like to know how much bread they need to bake. That’s why, alongside ordinary individual sales, they also apply a subscription formula; you let them know how much bread you need, on which days, in advance. You then collect the bread from the agreed collection-point. The bread is collected by the ‘bread bike’.