Bakkerij Amadeus

Bakkerij Amadeus is located in the Metaal Kathedraal at Rijksstraatweg 20 in Utrecht. The business focuses primarily on artisanal sourdough bread. Coffee forms a complementary part of the offering. The publicly available information mainly shows how bread, espresso, and local connections come together within the business model.

Maurice Rommers founded Bakkerij Amadeus after his work as a tenor and opera singer came to a standstill during the coronavirus pandemic. He had previously worked as a chef and already had experience with bread baking. The bakery opened on July 16, 2021, in the Metaal Kathedraal building. A campaign via CrowdAboutNow helped finance the interior and equipment.

The name refers to Wolfgang Amadeus Mozart and to Rommers’ musical career. Since August 1, 2025, Jurre Seidel has been the owner of the business. He took over from Rommers and had worked in the financial sector for approximately twelve years prior. Seidel is thus considered the current owner, but not the original founder.

The bakery primarily serves Leidsche Rijn and Vleuten-De Meern. The concept consists of a relatively limited assortment of simple breads, supplemented by changing daily specialties. According to the company’s own information, conversations with customers play a role in the choice of new products. Public descriptions compare this approach to small-scale bakeries in France and Italy.

Production is largely manual, following available descriptions. For its signature bread, the bakery uses milled flour, salt, and water. Bread improvers and standardized industrial processes are not mentioned as part of the method. In 2025, Seidel described the French sourdough bread as a product made with organic ingredients. However, suppliers and certification numbers have not been made public.

For coffee, Bakkerij Amadeus uses beans from BOOT Koffie. Public menu materials list espresso, americano, cappuccino, and flat white. A latte macchiato is also described as a preparation based on the same espresso beans. In earlier reports, decaffeinated coffee and a plant-based oat milk option were also mentioned. Their availability on June 19, 2026, has not been confirmed.

All documented drinks are espresso-based. Manual filter methods, such as pour-over or French press, are not publicly described. There is also no data on the blend used, the coffee farm, countries of origin, or certification. The brand and model of the espresso machine and coffee grinder are also unknown. As a result, the technical setup of the coffee bar cannot be substantively evaluated.

BOOT Koffie describes its sourcing policy in terms of direct relationships with producers, transparency, fair pricing, and environmental awareness. Bakkerij Amadeus also refers to this direct collaboration. However, it has not been established which specific beans the bakery purchases. It is also unknown whether this coffee carries a separate sustainability certification.

Other local supply chains are occasionally visible. In September 2025, the fruit tree association De Bongerd donated a bag of apples from the neighborhood. The bakery incorporated this harvest into apple tarts for the shop. Additionally, Bakkerij Amadeus is listed as a sales point for plant-based products from Oogst, with the assortment varying by location.

No public policy has been documented regarding energy consumption, waste measurements, composting, packaging, reusable coffee cups, or CO2 emissions. Therefore, based on the available data, no broader conclusions can be drawn about the environmental performance of the business.

The bakery typically organizes a bread-baking course once a month for home bakers and chefs. The session lasts approximately five hours, from 1:00 PM to 6:00 PM. Topics include French sourdough bread, baguette, focaccia, and pizza. The maximum group size is six participants. Written theory, recipes, and a lunch are part of the program.

Public information does not mention any coffee workshops, cuppings, or tastings organized by Bakkerij Amadeus. No exhibitions of their own are documented either. Public activities thus focus primarily on bread preparation and small-scale interactions with customers and organizations in the area.

Trade media covered Rommers' career change and the opening of the bakery in July 2021. The regional tourism platform also described the location and production method. In 2025, the business reported an inclusion in the Delicious Top 100 of dining addresses. Later that year, local media reported on the transfer of ownership to Seidel. These publications mainly show interest in the founder's story, the artisanal bread production, and the change in ownership.