Texelse Branding

More About Texelse Branding

Texelse Branding is a combined roastery, bakery, and coffee bar that opened in April 2020 at Vismarkt 6 in Den Burg, Texel, right in the midst of the first COVID-19 wave. The name plays on “branding“ as both roasting and surfing. The founders are Evert Malschaert, a food technologist and former offshore helicopter pilot, and baker Fabrizio Previti. The concept brings craftsmanship and freshness together in one location.

Malschaert had been roasting since 2016. He grew from using a 200-gram sample roaster to a 5-kilogram machine, supplying local businesses. During the 2017 season, volume increased to approximately 100 kilograms per week.

Growth, team, and organization

Growth accelerated following the opening. In 2022, additional space on the Schilderweg was secured for roasting and storage. By August 2022, the team consisted of approximately ten permanent employees and around ten casual staff. The company operates as Texelse Branding B.V., KvK 86006843, registered at Vismarkt 6.

Evert Malschaert is the owner and head roaster. Fabrizio Previti leads the bakery. Chef Sjoerd Malschaert heads the dinner concept “Branding & Citrus”.

Roasting philosophy and technique

The roasting philosophy centers on preserving a traceable origin and avoiding bitterness. The micro-roastery is located on-site, shortening the supply chain. Sourcing focuses on eliminating middlemen wherever possible and building direct relationships with farmers.

The production chain is streamlined. A Giesen roaster is located in the shop, and a La Marzocco Linea PB handles the bar. Water is processed through an in-house reverse osmosis system for precise mineral control. The sale of RO water generates donations for Made Blue projects. For milk-based drinks, dairy from Novalishoeve is used. Annual volume and batch sizes are not publicly disclosed.

Assortment, blends and origins

The core assortment combines an espresso blend with rotating single origins. The blend consists of Brazil, Colombia, and Ethiopia, offering body with a light, fresh fruity note.

Single origins include Brazil espresso, Brazil filter, and Peru Churupampa.
Peru Churupampa is organic and direct trade, sourced directly from the farmers.
Occasionally, Ethiopian lots appear via resellers, such as Sidama Furla for filter.
Packaging sizes are 250 g, 500 g, and 1 kg.

Sourcing and partners

Sourcing follows a direct-trade approach whenever feasible. Peru Churupampa serves as a prime example, featuring organic cultivation and direct purchase. For this selection, the company claims to pay nearly double the Fairtrade price. The blend regularly draws from Brazil, Colombia, and Ethiopia. Offerings from other origins vary by season. A full supplier list beyond Churupampa is not publicly available.

Guest experience and channels

The flagship location is Vismarkt 6, 1791 AP Den Burg, featuring a terrace overlooking the Wezentuin. The bakery and roastery are located within the shop. Coffee is sold on-site and via the webshop, and they also supply local hospitality venues and shops on Texel. Opening hours as of January 2026 are Monday through Saturday 08:30–17:00, and Sunday 10:00–16:00.

The daytime concept combines specialty coffee with an in-house sourdough bakery and a wealth of local, organic ingredients. From Thursday to Saturday, the same space hosts the dinner concept “Branding & Citrus”, with reservations handled via a separate site. The establishment appeals to both tourists and locals. A review by The Coffeevine and positive mentions on TripAdvisor highlight the service, equipment, and the unique island context.

Sustainability and Community

Sustainability is realized through direct sourcing, higher payments to producers, and short supply chains. The use of Novalishoeve dairy reduces transport and increases transparency of origin. The sale of RO water contributes to Made Blue projects. The bakery works with organic and local products.

Recent developments and future outlook

On September 8, 2025, plans were announced for an additional retail space opposite the Vismarkt. This location will focus on bread, coffee to go, pastries, and bean sales. A 2022 case study describes the rapid growth and the relocation of the roasting facility and storage to the Schilderweg. Recent details regarding production capacity have not been made public.

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