Fort Negen

Fort Negen operates from Jan Evertsenstraat 31H in Amsterdam-West. Additionally, there is a separate Sandwichbar located at Jan Evertsenstraat 37H. In public information, the business primarily presents itself as a sourdough bakery and sandwich bar. While coffee is explicitly mentioned in the description of the Sandwichbar, the core of the concept lies in the bakery and the preparation of bread and sandwiches.

Publicly available sources name Maarten Langeslag as the founder of Fort Negen. According to company information, daily production began in 2021. The lead-up to this started earlier: in 2018, Langeslag baked for Restaurant De Kas. It was through this work that the bakery on Jan Evertsenstraat later developed.

Langeslag’s documented background consists of internships on farms in various countries over a period of three and a half years. Australia, France, Italy, and Superette in Belgium are mentioned as places where his techniques and methods were further developed. Other public sources also report that he previously baked at Restaurant De Kas.

Fort Negen describes its concept as a neighborhood bakery that bakes throughout the day, rather than producing exclusively at night. An open production space makes the work process visible to visitors. This fits within an approach where craft, production, and sales are not strictly separated. Additionally, the business emphasizes variety over complete standardization.

According to company information, Fort Negen works with locally milled grains and accounts for seasonal variations in ingredients. Temperature and humidity also play a role in the fermentation process. In doing so, the bakery positions the production process as something that moves with the raw materials and conditions, rather than as a model with completely fixed outcomes.

Within the available public information, coffee is present but limited in detail. An article from June 2025 documents that Fort Negen served a flat white using beans from Rum Baba Coffee. An earlier publication from January 2023 also mentions that Rum Baba coffee was served. This makes the relationship between Fort Negen and this roaster publicly demonstrable for at least part of the coffee offering.

The Sandwichbar’s own website mentions coffee only in general terms, as part of the offering alongside food. A detailed coffee list is missing from the publicly accessible pages reviewed for this profile. Specific brewing methods, origins, or rotating coffee selections are not specified there. Aside from the mentioned flat white, additional preparation methods are not publicly documented.

On the public site of Rum Baba, coffee is described in terms of suitability for espresso and filter. At the same time, that location page does not list Fort Negen as its own Rum Baba outlet. Based on the available data, it can therefore only be established that Fort Negen has served coffee using Rum Baba beans, not that it is part of the same operation.

Fort Negen positions itself not just as a bakery, but as a hub for sharing knowledge about sourdough. They have documented physical workshops held right at the Fort Negen location in Amsterdam. Additionally, they offer an online model via the Fort Negen Academy, which features recipe videos, challenges, and Q&A sessions with bakers as core components.

According to their public description, the online community operates with a monthly theme, a baking challenge, and a live Q&A with Maarten or a guest baker. Their activity extends to publications as well; for instance, a gathering at the bakery was announced for a book presentation on September 10, where visitors were to receive a sample of dried sourdough starter.

Collaborations with the hospitality sector also play a key role in the Fort Negen story. The company states that their partnership with chefs began during their time at De Kas. Furthermore, it is reported that they supply fresh sourdough bread to restaurants across Amsterdam, although the specific names of these restaurant partners are not detailed in the reviewed public pages.

Public company information states that Fort Negen works with locally stone-ground grains and maintains an open, transparent food chain with farmers. Their Sandwichbar also references local suppliers and a strong focus on the origin of ingredients. This approach aligns with a broader production concept where seasonal influences and raw material variation are fundamental.

A recurring theme is the management of waste streams. The Sandwichbar cites a no-waste principle as a central tenet. A concrete example provided is the creation of miso from leftover bread, demonstrating that waste is not only minimized but creatively repurposed in the kitchen. Specific names of farms, dairy suppliers, or growers are not mentioned in the public sources reviewed.

Fort Negen has garnered attention in various publications over recent years. De Buik wrote about the business shortly after its opening in June 2021 and published another profile of Maarten Langeslag and the company in January 2026. Barista Magazine included Fort Negen in a June 2025 article about new cafés in Amsterdam. iAmsterdam also mentioned the business in 2025 and 2026 in guides focusing on bakeries and croissants. Additionally, an interview with Langeslag appeared in Culy in September 2025.

Based on the provided public sources, no independently confirmed prices or awards have been established. Consequently, distinctions are not publicly documented within this source material. This creates a profile of Fort Negen that relies primarily on the combination of bakery, sandwichbar, workshops, and a limited but evident coffee presence, rather than on formal awards or an extensively developed coffee program.