NL Margo’s in the Jordaan is a compact vegan bakery with specialty coffee, a house blend from Five Ways Coffee, tahini lattes, and seasonal drinks. Focus on to-go, limited seating, and sustainable ingredients with a demonstrably lower CO2 impact.
Coffee roaster at Margo’s (Jordaan)
Coffee beans at Margo’s (Jordaan)
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About Margo’s (Jordaan)
Margo’s Jordaan: plant-based patisserie and specialty coffee in a compact setting
Located in the Jordaan, Amsterdam Centrum, Margo’s combines a fully plant-based bakery with specialty coffee in a small, community-focused corner spot. The space is intentionally designed for coffee to go and quick espresso moments, with limited seating that is part of the overall experience. The crowd consists of local residents and visitors exploring the canal belt who appreciate a familiar grab-and-go rhythm.
Founding and artisanal signature
The business was founded by Margo and Ayden, a creative couple with experience in product, fashion, and sports photography. During COVID, they searched for a “truly exceptional plant-based croissant” and decided to develop one themselves when they couldn’t find one that met their standards. The first bakery opened in May 2021, funded by their own savings. In the early days, Margo was rolling dough from 2:00 AM while Ayden assisted, a start that still shapes the shop’s artisanal identity.
Spatial concept and design
The design exudes a warm, Mediterranean vibe with terracotta tones, terrazzo, and natural wood, developed in collaboration with an interior designer from the Cypriot studio HUGA. The attention to detail extends to customizations of the coffee machines and bar layout. The result feels intentionally compact and focused, fitting the takeaway nature of the location. Local makers contributed tangibly to the interior, strengthening the neighborhood feel.
Coffee program, blend, and rotation
The coffee foundation is an exclusive blend, roasted specifically for Margo’s by Five Ways Coffee. Additionally, guest roasters are featured on espresso and filter, providing returning regulars with a dynamic flavor profile. Available sources confirm espresso and filter options, but do not mention a consistent hand-brew method such as V60, AeroPress, or Chemex. The focus is therefore on a streamlined espresso bar with variety provided through grinder rotations.
Flavors beyond espresso, with a tahini signature
Alongside classic espresso drinks, matcha and fairtrade hot chocolate appear frequently, plus seasonal specials like a pumpkin spice latte. A distinct tahini line gives the menu its own unique stamp. Sources mention a tahini latte and a tahini bun, inspired by a Cypriot recipe. The house profile chooses recognizable, distinctive flavors that naturally complement the selection of pastries in the display case.
Signature drinks that stand out
- A “tahini latte” creates a sweet-savory signature that makes the bar instantly recognizable.
- Playful specials, such as a “jasmine tahini latte“, showcase boldness and nuanced flavors in every cup.
- An “iced raspberry matcha” illustrates the fresh, fruity side of the non-coffee menu.
- Seasonal drinks, including pumpkin spice, align with the rhythm of the bakery.
Community role, artisanal networks, and growth
The Jordaan shop functions as a micro-hub for the neighborhood, small in scale and designed for high turnover. The limited seating is frequently mentioned in reviews, underscoring its to-go nature. The interior features custom work, such as steel tables from Intrigue Collection and a counter by PEACK Design, clearly rooted in local maker networks. The opening of a second, larger West location in July 2024 is often seen as a result of the Jordaan shop’s popularity.
Sustainability and sourcing: ingredient-driven choices
Sustainability is primarily approached through ingredients. The patisserie uses Wildfarmed regenerative flour, Be Better plant-based butter, and Xoco chocolate, emphasizing direct trade, above-market payments, agroforestry, and traceability. The impact claim is concrete: the pastries can have approximately 65% less of a CO–footprint than a typical pastry, without compromising on classic French indulgence. This approach visibly links indulgence to ethical sourcing and climate impact.
Waste reduction and reuse
Waste reduction is system-oriented, not just a trash bin icon. The shop promotes water-based takeaway cups that facilitate paper recycling and meet compostability standards, including EN13432. A small discount encourages the use of reusable cups for returning customers. This package connects operational choices to measurable goals, fitting for a to-go model with high packaging turnover.
Recognition, reputation, and what’s missing
I amsterdam characterized Margo’s as a busy, cozy corner café and praised the quality of the croissants, espresso drinks, and seasonal specials. Wylie’s Coffee included the Jordaan stop as number 6 in an Amsterdam overview, focusing on plant-based pastries and specialty coffee to go. Reviews within vegan and specialty diet circles are overwhelmingly positive, consistently mentioning the quality and limited seating. Official barista titles or competition awards did not appear in the available sources.
Insights for Coffee Professionals
Margo’s demonstrates how a compact, plant-based bakery and a focused coffee program can reinforce one another. The house blend from Five Ways Coffee ensures consistency, while guest roasters keep the flavor palette vibrant. The tahini-driven specials and matcha options build a recognizable brand identity alongside the display case. At the same time, systemic choices regarding cups, ingredients, and reusable discounts make sustainability tangible within a busy to-go flow.
Practical insights for the floor
For baristas and owners, the Jordaan case highlights the importance of a clear signature, a manageable menu, and local collaborations that make the interior feel unique. The limited seating requires an efficient workflow, clear presentation, and strong pairings between pastry and drinks. The success and expansion to West in 2024 confirm the value of this model, while transparent sourcing and a lower footprint complete the narrative for conscious guests.