bakkerij louf

Bakkerij Louf is located in Amsterdam-Oud-West, with Bilderdijkstraat 38 as its primary documented address. According to their own website, the bakery opened its first location in 2022, right next to Café Binnenvisser. In this account, Louf grew out of a friendship with the team at Binnenvisser. Public reports also link them to the entrepreneurs behind Café Binnenvisser and Corner Store.

Several names appear in public profiles and media reports. Bob Nagel and Maarten Bloem are mentioned in reports about Café Binnenvisser as the owners of that hospitality business. It is noted that they previously worked at Hotel Goudfazant and FC Hyena. Mourad Saber is publicly listed as the founder or owner of Bakkerij Louf and is mentioned in later reports as a co-owner. The available information primarily reveals a network of collaborating entrepreneurs.

In its own communications, Louf describes itself as a neighborhood bakery centered around care, craftsmanship, community, and traditional sourdough methods. This profile connects bread production with a broader community function. In this description, the bakery positions itself not just as a point of sale, but as a place where production, collaboration, and daily rhythms converge. Consequently, the emphasis lies on artisanal methods and local integration.

Although Louf is primarily a bakery, coffee plays a visible role in its public profile. The official site mentions that the business regularly tests and tastes coffee from roasters such as Rum Baba, Friedhats, and Manhattan. An earlier version of the about page also mentioned People’s Possession and Andy. This suggests a rotating network of roasters, rather than a single fixed partner supplying all the coffee.

Their own FAQ states that Louf offers various filter coffees. An earlier version of the site even spoke of a weekly rotating filter selection. This suggests that the coffee offering allows for rotation, seasonal influences, and guest selections. While the assortment is less detailed in public communications than the bread selection, the emphasis on tasting and rotating aligns with a specialty coffee approach.

Public posts regarding events show which brewing methods and drink formats are used in practice:

Additionally, several concrete examples have been documented publicly. For instance, there was an Affogato Sunday Special in collaboration with Friedhats and Massimo. A Kenya pour-over filter single origin was also developed with Andy Roasters for a takeover in De Pijp. Such examples demonstrate that coffee at Louf is not separate from temporary collaborations and thematic events.

Official event information states that Louf regularly organizes special gatherings with restaurants, bakers, and coffee roasters. At the same time, the FAQ mentions that no workshops are currently taking place. However, in that same communication, the business invites inquiries regarding private events. Public communications emphasize temporary collaborations and one-off programs rather than a permanent educational offering.

Public posts document several collaborations. These include an affogato special with Friedhats and Massimo, a breakfast project with Carmen Amsterdam at the De Pijp location, and takeovers in April 2026 linked to the Amsterdam Coffee Festival. For the latter activities, Andy and Three Marks Coffee were among those featured. The coffee programming thus aligns with broader hospitality collaborations within Amsterdam.

The community function also reappears in other projects. Chun described how Mourad from Bakkerij Louf proposed a community-oriented summer project, which culminated in 2023 in a one-day collaboration with Chun and Miuz centered around a matcha-gelato-croissant. Such initiatives show that Louf uses the bakery as a platform for temporary products and joint concepts, often with a clear local context.

In its own communications, Louf emphasizes sourdough and low-intervention techniques. The bakery mentions fermentation times of 18 to 20 hours. This data places the company within an artisanal bread practice where time and process are central. The focus on method is also linked to choices in supply and raw materials, although information on this remains primarily high-level.

For sourcing, Louf mentions several partners on the site:

Bread waste also receives explicit attention. According to the FAQ, Louf attempts to avoid waste by donating unsold bread to Samen Sterk Vrouwen West and Buurtbuik. Furthermore, the wholesale page states that the company works with fixed delivery days and fixed volumes. This is intended to make production more stable and limit waste streams. The combination of planning, redistribution, and partnerships thus forms a practical framework around waste.

In recent years, Louf has regularly received attention in editorial overviews and local reporting. I amsterdam included the bakery in an overview of bakeries in Amsterdam. Your Little Black Book mentioned Louf in guides about Amsterdam coffee bars and sourdough bakeries. Food Inspiration profiled the company in an article about sourdough bakeries in the Randstad. Additionally, De Westkrant and De Buik reported on the expansion to Westerpark and De Pijp.

According to De Ondernemer, Louf had four locations in Amsterdam by October 2025. The same article mentioned that their sourdough bread had won a major award, although the accessible text did not specify the name of the prize. Based on the available source information, it is clear that in just a few years, Louf grew from a single spot next to Café Binnenvisser into a multi-location enterprise with a prominent role in the local coffee and bakery scene.