NL KEEK Bakkerij on the Springweg combines hospitality, retail, and production. The article covers the history, coffee offerings, organic practices, transport, art activities, and recent developments regarding the location.
About KEEK Bakkerij Springweg
KEEK Bakkerij Springweg: production and hospitality under one roof
KEEK Bakkerij at Springweg 16 in Utrecht combines an open bakery with seating and a retail area. The location is in the city center, in the Museumkwartier. From the public space, parts of the baking process are visible. At the same time, the bakery serves as a production site for other KEEK locations in Utrecht.
Origins and Development
KEEK was founded in 2008 by Maria van Lamoen, who was also referred to as Maria Zwart in earlier publications. She has worked in the hospitality industry since the age of fifteen. The first location emerged after her mother closed a second-hand toy shop in the family building on Twijnstraat.
The bakery on Springweg opened in the spring of 2021. KEEK then moved its bakery production from the Oudegracht to this new location. Part of the investment was raised through crowdfunding, where gift vouchers were sold in advance. The proceeds helped finance the bakery equipment.
According to KEEK, the business is based on craftsmanship, sustainability, and hospitality. The company produces bread, croissants, focaccia, scones, cakes, soups, and quiches in-house. Ingredients for filled sandwiches are also prepared internally. KEEK states that it uses organic ingredients.
Coffee and other beverages
The 2026 menu states that KEEK prepares coffee using 100% organic beans from Boot Koffie. According to the same menu, the two companies have been collaborating for nearly twenty years. The offering focuses primarily on espresso and drinks based on it.
The menu lists espresso, doppio, espresso macchiato, cortado, americano, cappuccino, flat white, café latte, and latte macchiato. Caffeine-free preparations are also available. For cold coffee drinks, iced latte and iced americano are on the menu.
In addition to coffee, the menu lists chai latte, dirty chai, and apple chai. Cold versions of these drinks are also included. For milk drinks, KEEK uses whole milk from Weerribben and oat milk from Minor Figures.
Manual filter methods, such as pour-over and AeroPress, are not listed on the published 2026 menus. Batch brew is also not mentioned. There is no separate public documentation on other brewing methods. As a result, the visible emphasis is on espresso, milk drinks, and a few cold preparations.
Organic production and transport
The bakery is described by KEEK as fully organic. The company publishes Skal number 111920 and certification reference NL-BIO-01. KEEK states that the bakery bakes using solar energy. At the 2021 opening, it was also reported that the machines ran on wind and solar power.
According to that description, maintenance was used to extend the useful life of the machines. Products from the bakery were transported to other Utrecht locations by electric cargo bike and trailer. BD-Totaal is named as a regular supplier of organic bakery ingredients.
In 2023, KEEK participated in an initiative regarding reusable cups and packaging. Through a window sticker, customers could see that their own cups or containers were accepted. For the Springweg location, a Too Good To Go listing is also available for leftover baked goods.
Art and activities
In addition to bakery activities, KEEK organizes the KEEKollektief for its Utrecht locations. This initiative provides artists from Utrecht with exhibition space without participation fees. The selection focuses on work that addresses sustainability or social inclusion.
According to the description of the collective, a new exhibition appears every two months. Sometimes it is combined with film, live music, or a workshop. Not every mentioned program is specifically attributable to the Springweg location. Coffee workshops or tastings at this location are not publicly documented.
Publications and recent developments
The Springweg bakery received attention in trade and local media. In 2021, publications covered the opening, production, and sustainability measures. In 2022, the address was featured in a national overview of bakeries offering vegan products.
The restaurant platform of the Dutch Vegetarian Association has awarded KEEK Bakkerij the “LEKKER VEGA Gold” designation. This category represents a fully vegetarian menu, at least half of which is plant-based.
In January 2026, DUIC reported on damage to the bakery following the explosion in Visscherssteeg. The report also covered plans for temporary production and reopening. A local news item from June 5, 2026, subsequently listed KEEK among the businesses reopening on Springweg.