Hop & Stork

Hop & Stork is a business centered on coffee, chocolate, patisserie, and ice cream. The company has a location at Passage 82 in The Hague. Additionally, Frederik Hendriklaan 131 in The Hague and Lijnmarkt 1 in Utrecht are listed as locations. The Hague branch is situated in the Passage, a covered shopping gallery in the city center. The building has the status of a national monument, and the interior was renovated in 2013 and 2014.

The business was founded in 2014. In September of that year, it was reported that Hop & Stork had opened in a historic building in the Oude Passage in The Hague. The owners are named as Anil Soekhoe and Remco Groenwold. They previously worked together at a bank before transitioning to chocolate and coffee. A later profile describes Soekhoe as a former international banker with training in patisserie and barista work.

The concept combines multiple product groups within a single venue. Coffee, chocolate, ice cream, and patisserie form the core offerings. The company description emphasizes looking, smelling, and tasting. The Hague location also features a chocolate workspace. Furthermore, there is a coffee lounge, a retail area, a tasting room, and a space for workshops or receptions.

For coffee, Hop & Stork works with Single Estate, a Dutch coffee roaster. Single Estate also lists Hop & Stork as a hospitality client, with locations in The Hague and Utrecht. The Hague bar was previously described as featuring a La Marzocco Linea espresso machine and two Mahlkönig K30 Twin grinders. The same description mentions tea from Crusio and fresh whole milk.

Available information mentions espresso, cappuccino, and filter coffee. Coffee, tea, hot chocolate, and seasonal specials also appear in the description of the coffee lounge. A complete, detailed list of drinks or brewing methods is not visible in the provided menu information. As a result, the picture of the coffee line remains primarily based on the mentioned equipment, supplier, and a few drink categories.

Chocolate holds a distinct place within the business. The Hague location was described as a combination of an open chocolate atelier, shop, tasting room, and workshop space. The company organizes chocolate and coffee workshops. During these sessions, chocolatiers and baristas explain origins and basic techniques. The range of chocolate workshops includes, among others, chocolate letters, Easter eggs, bonbons, Christmas trees, Valentine’s hearts, and truffles.

A guided workshop format lasts two hours. Participants are served coffee or tea upon arrival, sample chocolate, and receive an explanation of chocolate. This is followed by segments on tempering and making mendiants or products in the style of Ferrero Rocher. In addition, high chocolate, high tea, a coffee workshop with a master barista, and a tea workshop with a tea sommelier are mentioned. The company information also notes that private use of a space for up to 25 people is available.

Regarding chocolate, Hop & Stork refers to Callebaut and the Cocoa Horizons program. It is stated that a portion of every purchased Callebaut package is reinvested in farmers and their communities. For coffee, Hop & Stork refers to Single Estate. According to the company information, Single Estate purchases 80 percent of its coffee directly from farmers through Direct Trade.

It is further noted that many of the involved coffee farmers hold certifications from UTZ, Rainforest Alliance, or organic certification. In a 2025 profile, Anil Soekhoe discusses themes such as inclusion, sustainability, fair prices for farmers, waste reduction, and a vegan range. These points illustrate how the company publicly positions its sourcing and operations. However, the available information does not provide a full supply chain analysis or independent verification of these claims.

Hop & Stork received attention in coffee media and local publications. In 2015, the shop finished third in the annual coffee test by the Algemeen Dagblad, which evaluated more than a hundred Dutch coffee bars. Scores of 10 for espresso, 10 for cappuccino, and 9.5 for filter coffee were reported. In 2017, a sixth place in the same annual test was mentioned.

The company was profiled in 2016 by Amsterdam Coffee Festival and KoffieTcacao, with attention to the founders, interior, equipment, and suppliers. In 2022, Hop & Stork was again described as a chocolate atelier and coffee bar in the Passage, where the shop has been located since 2014. A 2025 profile placed the company again in the context of chocolate, coffee, and entrepreneurship. Together, these details paint a picture of a business that combines coffee with chocolate, patisserie, workshops, and multiple locations.