Vlaamsch Broodhuys Theresiastraat

Vlaamsch Broodhuys Theresiastraat is located at Theresiastraat 95 in The Hague. The street is situated in Bezuidenhout Midden-Oost, within the Haagse Hout district. The branch combines a bakery with a café and offers seating for breakfast, lunch, and other dining moments. Within the company, this location is considered the third Baker’s Café in The Hague.

Dimitri and Diante Roels founded Vlaamsch Broodhuys in 1996. In the early days, they baked sourdough bread together, which they supplied to restaurants. Dimitri Roels was born in Sluis in 1969. He discovered baking as a child and later worked in professional kitchens in the Netherlands, Belgium, and France. He then refocused his career on bread.

Diante Roels was also born in 1969, in Tilburg. She attended a secondary hotel school. During the first few years, she combined a job outside the company with work in the bakery. The business later grew into a chain of bakeries and Baker’s Cafés.

According to reports on the lease, the space on Theresiastraat covers approximately 151 square meters. In September 2021, it was announced that Vlaamsch Broodhuys had leased the building for a new branch. An exact public opening date is not documented. The café concept focuses on the combination of bread sales, hospitality, and a meeting function within the neighborhood.

The branch’s online menu lists a Fairtrade house blend, developed and roasted by Bocca Coffee Roasters. This coffee is also available in 250-gram packages. A menu from 2021 mentions beans from Brazil, Ethiopia, and Peru. Since this information comes from an older menu, it is not certain that the current composition is the same.

The 2021 menu offers mainly espresso-based drinks. Listed are coffee, espresso, double espresso, cappuccino, caffè latte, macchiato, latte macchiato, and flat white. The menu also mentions iced coffee, iced latte, and the option of an extra espresso shot.

For milk-based drinks, soy, oat, almond, and coconut alternatives were listed on the menu. Manual filter methods, such as V60, Chemex, or AeroPress, are not mentioned. There is also no public information available on other brewing methods. Therefore, based on the consulted data, the location can primarily be described as a bakery-café with a regular espresso offering.

Part of the branch is designated as the Huyskamer. This space can be used for meetings, receptions, parties, and baby showers. Arrangements are made through the location manager. The branch page also mentions visitors playing chess in the café. According to the description, this includes both beginners and experienced players.

There is no public information about a permanent chess club or a recurring playing schedule. No branch-specific coffee workshops, tastings, or exhibitions have been documented. The meeting function thus remains broader than a specific program. The company links the opening of this branch to the need for more meeting places in the neighborhood.

In addition to the Fairtrade designation of the house blend, some data on waste reduction and raw materials is available. The branch has a listing on Too Good To Go for packages of leftover bread and other products from the day. The 2021 menu also mentions a biodegradable tea collection from supplier Café Couture.

At the company level, Vlaamsch Broodhuys uses Campremy wheat, which is grown on a farm in France for the enterprise. A family business processes this wheat in a mill. Through a registration system, details such as the farm, the plot, the use of pesticides, storage, and the milling process are recorded for each batch.

Other grains, including spelt, rye, and oats, are milled in Ouddorp and Schiedam. The company also mentions hand-harvested sea salt from the Guérande region in Brittany. This data applies to the broader bread production and has not been confirmed separately for the The Hague branch.

The location gained attention in 2021 due to the lease of the premises and the planned opening. It is also listed with the local business association and on a high tea platform. These are business directories and not editorial awards. No formal, location-specific award in the field of coffee has been documented.

At the brand level, there are older mentions. Vlaamsch Broodhuys and Dimitri Roels were involved in the 2011 Rotterdam Design Prize. Roels was registered as the winner of the Premsela Public Prize. Other publications highlighted his background, the approach to bread, and the use of natural fermentation times. This recognition concerns the company as a whole, not specifically the location on Theresiastraat.