Janine Bakery & Restaurant

Janine Bakery & Restaurant is a hospitality venue in Amsterdam-Centrum, located at Hekelveld 10, 1012 SN Amsterdam. Publicly available materials place the establishment within or adjacent to the Renaissance Amsterdam Hotel. Public information describes Janine as a two-part concept: a bakery at the front, followed by a restaurant. In this setup, coffee, pastries, bakery products, and hot dishes converge under one roof.

The public concept page does not mention the founders or the background of the initiators. However, Shannon McLaughlin is listed there as General Manager. According to the same public information, Janine Bakery opened on December 15, 2025, followed by Janine Restaurant on January 26, 2026. In February 2026, several reports appeared in the hospitality press regarding the opening of the Amsterdam location.

In its own description, Janine presents itself as a fusion of Italian cuisine and influences from the food culture of San Francisco. The emphasis lies on dough, craftsmanship, and the use of a wood-fired oven. This concept is evident in both the bakery section and the restaurant menu. The public positioning, therefore, focuses not only on coffee but also on bread, patisserie, and oven-baked specialties.

According to the official concept page, Janine uses a specialty coffee blend from LOT61 for its coffee. This blend consists of Brazilian and Guatemalan beans. As such, the origin of the coffee used is broadly documented. No additional information regarding rotating single origins, seasonal rotations, or other coffee lines was found in the reviewed public materials.

The public bakery menu lists several preparations. These include espresso, cappuccino, latte macchiato, flat white, bicerin, nitro coffee, and flavoured macchiatto. The menu thus focuses primarily on espresso-based drinks, supplemented by nitro coffee as a separate category. Filter coffee, pour-over, AeroPress, or similar manual brewing methods were not mentioned in the reviewed public menu.

For readers who follow specialty coffee, this reveals a specific operational choice. Janine appears to organize its public coffee offering primarily around classic milk and espresso drinks. The presence of nitro coffee adds a distinct, cold-served option to the menu. No further information regarding equipment, extraction profiles, or espresso machine branding was included in the provided source.

Public documentation shows that the venue is broader in scope than a traditional coffee bar. For lunch, Pizza Portafoglio is mentioned. Additionally, the public material lists wood-fired pizzas, wood-fired lasagna, and white fish carpaccio. On the bakery side, croissants, pain au chocolat, cinnamon buns, and cardamom buns are explicitly mentioned. This places the emphasis on dough-based products in various forms, from breakfast and pastries to savory dishes.

This combination supports the location’s two-part concept. The front section functions as a bakery with coffee and patisserie, while the restaurant behind it offers a more extensive dining menu. The wood-fired oven plays a central role in this setup. At the same time, the public information remains fairly concise: while specific dishes are mentioned, there is no full explanation of the menu structure or seasonal changes.

The official events page lists seasonal promotions from the first few months after opening. Mentioned are “Janine’s Valentines Offer” on February 13 and 14, 2026, and “Janine’s Easter Offer” on April 5 and 6, 2026. Additionally, the private events page mentions that group bookings are possible starting from nine guests and that requests for events or private venue hire are accepted.

Beyond these seasonal offers and private bookings, no public program featuring workshops, tastings, exhibitions, or recurring community activities was found in the reviewed material. For an establishment that also serves specialty coffee, this is noteworthy: for now, its public role seems to lie primarily in regular hospitality and private group reservations, rather than in a broader public program centered around coffee education or cultural activities.

The official concept page states that the team works with local farmers, growers, and Dutch flour producers. Furthermore, it mentions that pastries and sauces are handmade. At the supplier level, LOT61 is mentioned for coffee and Drinkfabriek for beverages. Additionally, names such as Dilmah, San Pellegrino, and Frisdrankfabriek appear on the public menu.

What is missing is also informative. In the reviewed public material, no Janine-specific statement was found regarding certifications, CO2 goals, or external sustainability labels. As a result, sustainability information remains limited to the mention of local partners, Dutch flour producers, and handmade preparation. Further claims regarding origin control or measurable sustainability goals cannot be substantiated based on the provided source.

In February 2026, Janine received attention in various publications, including Misset Horeca, Barts Boekje, Entree Magazine, Culi Amsterdam, and TastyTrails. Additionally, there were public mentions on De Buik van Amsterdam and in a February round of Amsterdam Now. According to the reviewed material, this attention was primarily in the form of opening news and editorial highlights.

No publicly documented awards or rankings in prize lists were found in the provided source. At this stage, Janine’s visibility therefore relies on opening experiences, editorial mentions, and the distinct combination of bakery, restaurant, and specialty coffee within a single Amsterdam location.