Vlaamsch Broodhuys Middenweg

Vlaamsch Broodhuys Middenweg is located at Middenweg 43, 1098 AC Amsterdam. The location is situated in Amsterdam-Oost and is designated by the company as a Baker’s Café. The concept combines a bakery function with a café function. As a result, the branch focuses not only on bread and pastries, but also on breakfast, lunch, brunch, high tea, and drinks.

The story behind Vlaamsch Broodhuys is rooted in the work of Dimitri and Diante Roels. Their public business history dates back to 1996, when they began baking and supplying sourdough bread. They also delivered baskets of bread to restaurants across the Netherlands. Dimitri Roels was born in Sluis, in the Zeeuws-Vlaanderen region, in 1969. Diante Roels, also born in 1969, hails from Tilburg and attended the Middelbare Hotelschool (Hotel Management School).

The location on Middenweg opened in 2018. A public opening day was announced for September 8, 2018, with Dimitri and Diante Roels in attendance. Coverage of the opening also highlighted the venue’s evening hours and dinner service. This positions the establishment within a broader trend of bakeries evolving into full-service hospitality venues.

The Baker’s Café on Middenweg is described as a venue with a French bistro style set in a modern environment. This description primarily reflects the interior design and market positioning of the location. At its core, it remains a combination of bread, café products, and seating. For coffee enthusiasts, the key takeaway is that coffee is part of a broader bakery and lunch concept.

Available records identify Bocca Coffee Roasters as the roaster for the house coffee. Public menu information for the Middenweg location lists Bocca coffee beans in 250-gram packages. The coffee is described as a fairtrade house blend. An older official menu cites Brazilian, Ethiopian, and Peruvian beans as the basis for the Huysblend. This blend was composed and roasted by Bocca Coffee Roasters.

The current menu of the Baker’s Cafés lists a variety of hot coffee drinks. These include espresso, double espresso, coffee, Americano, cortado, espresso macchiato, flat white, cappuccino, café latte, latte macchiato, and café mocha. The menu also features iced coffee and iced latte. For milk alternatives, oat, soy, almond, and coconut are offered.

No public documentation was found regarding manual brewing methods at this location. Methods such as pour-over, V60, Chemex, AeroPress, or batch brew are not mentioned. Based on the available information, the focus is therefore on espresso-based drinks and standard coffee service within the café.

Although coffee is a staple of the café offering, the business foundation lies in bread. Vlaamsch Broodhuys states that bread, pastries, and delicatessen are made fresh daily in-house. In their communication about bread, flour, water, and salt are cited as the essential bases. Campremy wheat is also mentioned in their bread products.

The company states that it owns a farm in France where Campremy wheat is grown for the business. According to available information, this wheat is milled by a family mill. Public menu data also lists suppliers such as Callas Confiture for jam, De Pindakaasmakerij for peanut butter, and Ortiz for bonito tuna. These details show that the location operates within a broader chain of product and supplier choices.

The Middenweg location also offers a Huyskamer option. This space can be used for meeting arrangements, parties, receptions, and baby showers. Coordination for these events is handled with the location manager. Additionally, there is a reservation function for this location. This indicates a café function that extends beyond casual walk-in visits.

Regarding high tea, there is information on on-site consumption and a takeaway variant. Both a high tea menu and a High Tea To Go package are mentioned. Recurring coffee workshops, tastings, exhibitions, or other coffee-focused events are not publicly documented. As a result, the activities around the location appear to be primarily focused on hospitality, groups, and event catering.

Vlaamsch Broodhuys Middenweg is not an independent specialty coffee bar in the strict sense. The establishment functions as a Baker’s Café within a bakery chain. However, the coffee choice is relevant to the specialty sector because available records name Bocca Coffee Roasters as the roaster. The mention of a fairtrade house blend and the origin countries of an older blend provide some insight into sourcing.

For readers following the Amsterdam coffee market, this location offers insight into how coffee is integrated into bakery concepts. The focus is on accessible espresso drinks, milk alternatives, and general café use. The available information does not support claims about barista training, brewing profiles, rotating single origins, or coffee events. Consequently, the profile remains factual: a Baker’s Café with documented Bocca coffee, a bread background, and a broad hospitality function in Amsterdam-Oost.