NL The Hague branch of Vlaamsch Broodhuys combines a neighborhood bakery with café service. The article covers the background, the coffee offering, the neighborhood function, waste, and origin.
About Vlaamsch Broodhuys Frederik Hendriklaan
Location and Background
Vlaamsch Broodhuys at Frederik Hendriklaan 100 is located in the Geuzen- en Statenkwartier in The Hague. This part of the city falls within the Scheveningen district. The location opened in 2013 and was then the first Baker’s Café of the company in The Hague.
The company was founded in 1996 by Dimitri and Diante Roels. Dimitri Roels completed a baker’s training in Terneuzen and Bruges and later attended hotel school. According to the company description, he gained experience in restaurant kitchens, including De Swaen in Oisterwijk, Comme Chez Soi in Brussels, and the restaurant of Joël Robuchon in Paris. He then refocused on bread.
Diante Roels attended the Middelbare Hotelschool in Tilburg. She gained work experience at Hilton, focusing on congresses and events. She subsequently managed two branches of an international staffing agency. Within Vlaamsch Broodhuys, she later took on commercial and organizational responsibilities.
The Baker’s Café Concept
The location on Frederik Hendriklaan is not a standalone coffee bar in the strict sense. The company uses the term Baker’s Café. This combines a neighborhood bakery with a spot for breakfast, lunch, brunch, high tea, and drinks. The core business concept revolves around sourdough bread, using techniques and experience from restaurant kitchens as a starting point.
Coffee and Brewing
For coffee, Vlaamsch Broodhuys collaborates with Bocca Coffee Roasters. A company announcement from 2023 states that Bocca selects and roasts the coffee beans. Bocca also publicly described the development of a house blend for Vlaamsch Broodhuys.
A menu from 2021 listed a Fairtrade house blend with beans from Brazil, Ethiopia, and Peru. That menu listed Bocca as the roaster. The 2024 menu does not repeat this origin or the Fairtrade certification. Therefore, this data is considered historically recorded but not confirmed as the current specification.
The public menu lists espresso, coffee, Americano, espresso macchiato, flat white, cappuccino, and caffè latte. It also includes latte macchiato, caffè mocha, iced coffee, and iced latte. According to the menu, the caffè mocha consists of espresso and the company’s dark chocolate. Extra espresso, syrups, and plant-based milk are included as add-ons.
The documented preparation is primarily based on espresso. Manual filter methods, such as pour-over, AeroPress, French press, or siphon, are not listed on the examined public menu. As a result, it cannot be determined whether the location offers these methods off-menu.
Community role and activities
The location also plays a role within the shopping street. In September 2023, it participated in the reopening of “De Fred.” During that event, the company distributed samples of rolls and other products. In November 2020, the location served as a pickup point for a takeaway box from Air Republic.
The company describes its Baker’s Cafés in general terms as neighborhood bakeries and meeting places. For the Frederik Hendriklaan location, regular café service and high tea are documented. However, requests for private gatherings and events are referred to the The Hague location on Theresiastraat. Public cuppings, coffee workshops, exhibitions, or recurring educational activities are not recorded for this location.
Waste and Origin
In terms of waste, Vlaamsch Broodhuys participates in Too Good To Go. The location on Frederik Hendriklaan has its own listing for this. Through this system, selected bread that remains at the end of the day can still be sold.
In June 2026, the company announced that Campremy wheat for the sourdough bread is grown on its own farm in France. The wheat is then milled by a family business. This statement applies to the company as a whole and not specifically to the The Hague location.
Historical menus list Café Couture as a tea supplier. An external profile describes teas developed in collaboration with this supplier. The 2024 menu does not mention the name. Furthermore, no specific environmental certifications, CO2 targets, renewable energy data, or figures on reusable cups have been publicly documented for this location.
Publications and recognition
The location appeared in 2014 in an online overview of bakeries. Additionally, there is a profile on a platform for high tea and customer reviews. This profile is a commercial directory listing and not a professional award. No specific distinctions or mentions in formal coffee awards have been documented for this location.