Number Ten Café & Bakery

Number Ten Café & Bakery is located at Molenstraat 20A in The Hague Centrum. The venue opened in April 2026 as a coffee bar and viennoiserie. This location in The Hague is the second branch of the Number Ten concept, which originated in Rotterdam. The first Rotterdam branch opened in early March 2023 and was founded by Nejan and Ahu Doganer.

Nejan Doganer’s background lies outside the hospitality industry. He studied business administration and subsequently worked as an IT consultant. He later became active as a hospitality entrepreneur. Before Number Ten, he was involved with Amada in Rotterdam. This career path shows that the café in The Hague is part of a broader move toward daytime hospitality and bakery activities.

The concept combines specialty coffee with viennoiserie, sandwiches, and other beverages. Public descriptions also mention matcha and a laptop-free setting. This positions the location not as a workspace, but as a daytime destination for coffee, pastries, and lunch items. The emphasis is on on-site consumption and products that are either made within the concept or sourced specifically for it.

Molenstraat is located in the center of The Hague. The arrival of Number Ten fits within a broader trend where coffee bars, bakery concepts, and small lunch spots play a visible role in city centers. Available information primarily describes the establishment as a coffee bar with bakery products. There is no data provided regarding seating capacity, opening hours, or team size.

The The Hague location builds upon the Rotterdam model. In this context, the bakery function of the Rotterdam location plays a role. The viennoiserie products are produced within a central bakery. It is also noted that the location on Hoogstraat in Rotterdam serves as the bakery for these products. This indicates a centrally organized production process within the company.

The coffee side of Number Ten focuses on specialty coffee. For its coffee, the establishment works with Manhattan Coffee from Rotterdam. Available information mentions three coffees from which guests can choose. One bean is designated for filter coffee. Additionally, there is a grinder whose coffee selection changes periodically. This adds a variable element to the offering, although not all changes are publicly documented.

The public menu lists several espresso-based drinks. These include espresso, double espresso, Americano, iced Americano, cappuccino, latte, flat white, cortado, latte macchiato, and espresso macchiato. Filter coffee is also mentioned as an option for the The Hague location. Thus, the preparation methods are based on both espresso and filter techniques, to the extent publicly described.

In addition to coffee, the menu features other hot and cold beverages. The public offering includes chai latte, hot chocolate, iced latte, matcha latte, and iced matcha. Strawberry iced matcha and mango iced matcha are also mentioned. These drinks broaden the profile of the establishment, but the core of the available information remains coffee combined with bakery products.

The bakery side is primarily described through viennoiserie and homemade pastries. Public information states that the dough is made from scratch using French butter. Available information further mentions grilled sandwiches, smoothies, and bowls. Thus, the offering consists of sweet bakery items, savory lunch options, and beverages.

It is not publicly documented which specific sandwiches, bowls, or pastry types are consistently available. There are also no fixed seasonal products or origin details per ingredient described. Therefore, for a factual overview, the main categories remain most relevant: coffee, matcha, cold drinks, viennoiserie, sandwiches, and a few additional food items.

Around the opening in The Hague, a coffee-related workshop was announced in connection with a giveaway. No further recurring workshops, tastings, exhibitions, or fixed public events are documented. As a result, the community role of the establishment cannot be broadly defined based on the available data.

A loyalty program is mentioned. Customers collect points through an app. The available information does not provide details on the terms, benefits, or duration. For this reason, the factual observation remains that a digital points system is part of the customer relationship.

No concrete sustainability practices are publicly documented. There is, however, information regarding the coffee supplier and the production of the dough. The collaboration with Manhattan Coffee is the most prominent publicly mentioned relationship on the coffee side. On the bakery side, the focus is on centralized production and the use of French butter in the dough.

No data is included regarding waste management, packaging, energy consumption, certifications, or direct sourcing from coffee producers. There are also no public sustainability claims on record. For readers looking to place the business within the specialty coffee sector, this is a limitation. The available picture is primarily operational and product-focused.

The opening of the The Hague branch received local attention in 2026. The establishment was also included in public lists and profiles for hospitality and coffee in The Hague. An external mention recorded a Google Maps score of 4.2 at the time of indexing. This score is a snapshot and may change later.

No formal awards or prize mentions are documented for the The Hague branch. As a result, the public profile of Number Ten Café & Bakery in The Hague consists primarily of its opening, location, concept, coffee offering, bakery production, and limited information on customer retention. Based on the available data, the establishment can be described as a central location where specialty coffee, viennoiserie, and daily hospitality come together.