Kometen Brood & Café

Kometen Brood & Café is located at Ms van Riemsdijkweg 2 on the NDSM-werf in Amsterdam-Noord. In the company’s public presentation, this location is listed as Kometen Brood & Café. Additionally, a second location at the Marineterrein is presented separately as Kometen Brood Loket. This means the business operates from a bakery-café in Noord and a separate point of sale elsewhere in the city.

According to official company information, Kometen began in the early spring of 2020, during the first lockdown, as a home-baking project by Lard Breebaart. By the end of that same year, a hallway in his home was converted into a micro-bakery. Later, Mas van Aalderen joined the venture. The official account describes him as another home baker with whom the second phase of the company was launched.

According to the same source, Yara Topp first entered the picture as a café manager during the pop-up phase. From the third phase onwards, she joined Breebaart and Van Aalderen. Other public reports also name these three as the business partners behind Kometen, with Van Aalderen described as responsible for the bakery and kitchen, and Topp for the café.

Further development happened in stages. In early 2022, a pop-up bakery and café opened in the former dance school of Eddy Spier, in collaboration with Proost. Late 2023 saw the opening of the current bakery-café location on the NDSM-werf and the loket at the Marineterrein. In public descriptions, Kometen presents the Noord location as an open bakery-café where visitors can watch the making of bread and croissants. The concept is centered around breakfast, lunch, bread, and coffee.

Public profile texts also provide background information on the founders. Breebaart previously worked as a strategic partner at creative agency Natwerk and was involved in projects for Unilever, Fish Tales, and FEBO, among others. He was also involved in the introduction of Bello Limoncello. Public crowdfunding texts further mention that Van Aalderen worked in the Amsterdam hospitality sector from the age of sixteen, studied Economics and Business Administration at the Universiteit van Amsterdam, and later became a production manager at Hotmamahot Catering. Regarding Topp, the same public campaign information states that she started in the hospitality industry in Arnhem at fourteen and later studied at Artemis in Amsterdam.

Available public information regarding the coffee side of the business is limited, but a few points are documented. Stean’s Beans has publicly mentioned Kometen Brood in a partner profile. Additionally, posts are visible on Instagram where Kometen tags this roaster. As such, Stean’s Beans is the most clearly documented coffee partner in the researched material.

The official website makes it clear that coffee is served at both the NDSM and Marineterrein locations. Additionally, the site explicitly mentions filter coffee in connection with sourdough workshops. A detailed list of brewing methods, origins, or specific coffee preparations was not found on the public pages reviewed. Nor were any additional suppliers for coffee or other beverages concretely mentioned in that material.

In their public communication, the social function of the café is given a prominent place. A profile in the business press describes Kometen as a meeting place for local residents. This aligns with the NDSM location’s own positioning as an accessible spot for daily visits centered around bread, coffee, and simple meals.

Alongside its regular hospitality function, Kometen organizes recurring sourdough workshops for beginners and advanced bakers. These workshops are publicly announced on the website, with a schedule that recurs every other Monday. Furthermore, the FAQ mentions that both the NDSM-werf and Marineterrein locations can be rented privately for meetings or events, depending on availability.

Other public sources report that the company has also organized parties and sought collaborations with restaurants, culinary creators, and other bakers. Additionally, an article from March 2022 mentioned tastings held in the café. This creates the image of a business that combines bakery, coffee, and public activities, although no long-term fixed event calendar is evident.

Regarding sustainability and origin, information is primarily available via their documented coffee partner. Stean’s Beans publicly states that it sources direct-trade coffee from East Africa, with beans from small-scale farmers in Kenya, Rwanda, Uganda, and Tanzania. The roaster mentions systems for ethical trade and traceability. However, this information describes the roaster’s policy, not a comprehensive independent sourcing or sustainability policy from Kometen.

On Kometen’s own site, an announcement for a cookbook from April 2026 mentions that it includes recipes for using stale bread. A broader, formally developed strategy for waste reduction in the café operations was not found in the public sources reviewed. Nor is a detailed sustainability policy for the company as a whole publicly documented in the examined material.

Kometen Brood & Café has appeared in the media several times over the past few years. In March 2024, a profile was published about the company’s growth, the crowdfunding, and the move to a larger location in Amsterdam-Noord. In July 2024, a trade publication followed, featuring the founders, who were portrayed as career-switchers who started baking during the pandemic. Furthermore, the company appeared in city guides, hospitality lists, and articles about new spots in Amsterdam.

In 2026, a new form of publicity was added with the publication of the book Kometen Brood: Handboek zuurdesem by Lard Breebaart, followed by a recipe publication attributed to that book. No formal awards or competition titles were found in the consulted public sources. Consequently, Kometen’s public visibility relies primarily on business stories, journalistic profiles, and mentions in urban and culinary media.