NL Baking Lab on the Linnaeusstraat in Amsterdam Oost is described as a bakery, café, and learning environment focused on bread, fermentation, coffee, and circular working methods.
About Baking Lab
History and Concept
Baking Lab is located at Linnaeusstraat 99 in Amsterdam Oost. The establishment is publicly described as a bakery, laboratory, and café. The business started in Amsterdam in 2017 as an educational micro-bakery. An exact opening date is not recorded in the sources used.
Jechiam Gural is mentioned in public materials as the initiator and founder. According to Baking Lab’s own description, he studied biology at the University of Amsterdam. He was also a co-founder of the research and software company Noterik BV and developed Pollen Ideas. No other founders are mentioned in the consulted information.
The concept revolves around bread, fermentation, food waste, and informal learning. Baking Lab describes itself as a circular bakery with a lab and café. Its activities extend beyond the sale of bread and coffee; the enterprise also organizes workshops, team days, and lessons on bread, science, and food waste.
Coffee and Brewing
For coffee lovers, Baking Lab is primarily relevant as a café within a bakery setting. The menu features espresso, Americano, cappuccino, latte, flat white, cortado, and espresso macchiato. Options for an extra shot and plant-based milks, such as oat and soy, are also available.
Available sources provide no indication of manual brew methods. Batch brew, pour-over, single-origin filter coffee, or other brewing methods are not publicly documented on the reviewed website or menu sources. Consequently, it can only be established that the public information focuses mainly on espresso-based drinks.
Baking Lab mentions that beans from Gosling Coffee are available for purchase in the shop. An indexed Instagram post also notes that Baking Lab has started serving coffee from Gosling Coffee. Additionally, Gosling Coffee displays the Baking Lab logo among its client or partner logos. The claim regarding direct trade originates from the roaster’s own communication and is not an independent verification of Baking Lab’s procurement.
Drinks, food, and products
Beyond coffee, the menu lists warm drinks such as oat chai latte, oat turmeric latte, and hot chocolate. Tea, fresh juices, kombucha, and non-alcoholic bottled drinks are also mentioned, including Wilderland tea.
The café is described as a spot for coffee and homemade food. Baking Lab indicates that the menu is vegetarian and vegan-friendly. According to their own description, the products used and sold are often organic and sometimes locally grown. Publicly mentioned products and suppliers include Alons pickles, Original Beans chocolate, Gosling Coffee beans, and YOBA yogurt starter culture.
Education and community
A significant part of their activities extends beyond the typical café function. Baking Lab offers bread courses for beginners, advanced students, adults, and children. The company also develops custom programs and team activities. The May 2026 calendar mentions the Baking Lab Experience, Start with Bread, Circular Kitchen Experience, and workshops with community tickets.
The company describes its team as a group including students from diverse fields, such as neurobiology, future planet studies, artificial intelligence, and food technology. Interns and volunteers also participate. As a result, the location is described publicly as a learning environment alongside being a bakery and café.
Documented activities demonstrate the breadth of the educational component. Examples include a visit from the University of Gastronomic Sciences in 2022, a workshop with the Gerrit Rietveld Academie, and “Bread and Bees” with a beekeeper from Jeugdland. A bread workshop during ROEF Festival and the “Bakers for Beirut” initiative are also mentioned.
Circular approach
The circular theme is most evident in the handling of bread and waste streams. Baking Lab states that old bread is reused as an ingredient in new bread and in demonstrations during workshops. According to the company, this method was selected as a best-practice example by Nederland Circulair and the Dutch Circular Platform.
Additionally, Baking Lab mentions using kitchen scraps in new preparations. Residual heat from the oven is reportedly utilized for a compost bin and a scent post. Fibers from the juice centrifuge are processed into breads, cakes, and other dishes. These examples place the bakery within a broader discussion on food waste and closed-loop systems.
Press and public attention
Baking Lab is discussed in various public sources as a bakery, café, and educational hub in Amsterdam Oost. Their own press page mentions coverage in Folia, Trouw/Groene Gids, Rise! Magazine, Het Parool, and NU.nl. I amsterdam lists the same address and notes that the bakery received an award for its circular approach, though the name of the award is not mentioned in the available text.
On November 20, 2023, The Amsterdammer published an article describing Baking Lab as a hard-to-define bakery, highlighting its interdisciplinary and circular approach. In November 2025, Folia wrote about a UvA course regarding the science behind cooking; this lecture was created in collaboration with Baking Lab and involved Jechiam Gural and Janine Kers. De Gezonde Stad published an interview in 2021 about old bread, learning, and workshops.