Jordy’s Bakery Nieuwe Binnenweg

Jordy’s Bakery Nieuwe Binnenweg is a location of Jordy’s Bakery situated at Nieuwe Binnenweg 97a in Rotterdam. Located in the city center, it is publicly documented as a shop, bakery, and lunch spot. According to company information, the first Jordy’s Bakery opened in October 2011 in a historic building on this street. Other public profiles date the start of production earlier, to 2009, in the former Rotterdam Vertrekhallen.

The name is linked to Jordy Klootwijk, who hails from the Rotterdam bakery family Klootwijk and trained at the French Culinary Institute in New York. Press materials also mention Marieke Goedhart as his partner with hospitality experience, who was involved with the shop. Available sources do not always assign her a formal co-founder role; therefore, her role in this profile is limited to what has been publicly recorded.

The concept focuses primarily on bread, sourdough, pastries, breakfast, and lunch. Jordy’s Bakery describes its production as centered on sourdough, natural ingredients, and dough that is given ample time to rise. The bakery states that unnecessary additives are avoided. The Nieuwe Binnenweg location is described by the company as a spot for takeaway bread and pastries, as well as for enjoying breakfast or lunch indoors or on the terrace.

For coffee drinkers, Jordy’s Bakery Nieuwe Binnenweg is primarily relevant as a bakery-lunch spot with an espresso-based coffee menu. Local food and lifestyle media identify Man Met Bril Koffie as the coffee served at Jordy’s Bakery. Furthermore, the wholesale information from Man Met Bril Koffie lists Jordy’s Bakery as a client.

The menu lists various hot coffee drinks based on espresso. These include Americano, espresso, double espresso, espresso macchiato, cappuccino, café latte, latte macchiato, cortado, and flat white. Additionally, iced coffee and extra espresso shots are available. This selection aligns with the standard coffee categories found in Dutch cafés and lunch spots.

The menu also lists options for milk and additions. In addition to dairy milk, oat milk and coconut milk are available. Furthermore, extra milk, whipped cream, and syrups are mentioned. The syrup flavors are vanilla, white chocolate, and caramel. Manual brewing methods such as filter, pour-over, Aeropress, or French press are not documented in the consulted public sources.

While coffee is part of the offering, the foundation of the business lies in bread and lunch. According to company information, Jordy’s Bakery sells 100% sourdough and spelt breads. The sourdough starter is described as a living culture maintained within the bakery, which forms a key part of the company’s identity.

The menu also mentions ingredients and brands that provide insight into their broader sourcing. For example, Hoeve Biesland cheese is used in the Belegen Boerenkaas sandwich. Among the cold drinks, LEMONAID and CHARITEA Green are listed. These details offer a glimpse into parts of the assortment, though a complete procurement policy cannot be deduced from them.

Collaborations with Rotterdam-based parties also appear in the documentation. De Buik described the Broodje Schorem as a sandwich that originated on the Nieuwe Binnenweg for the barbers of Schorem. Additionally, a Rotterdam-style worstenbroodje was developed by Jordy Klootwijk together with David van Linschoten of Keurslagerij HP van Linschoten. This product was available at Jordy’s Bakery locations, including Nieuwe Binnenweg.

Jordy’s Bakery Nieuwe Binnenweg is frequently featured in Rotterdam media within the landscape of bakeries, lunchrooms, and breakfast spots. De Buik lists the establishment as a lunchroom in Rotterdam West, categorized under breakfast and lunch. Rotterdam.info mentions Jordy’s Bakery in an English-language guide for breakfast and brunch, noting several Rotterdam locations, including Nieuwe Binnenweg, Vlietlaan, Noordplein, and Deliplein.

The company’s growth is also reflected in trade and city media. Uitagenda Rotterdam and Gers Rotterdam describe the background of Jordy Klootwijk, his family history in the baking trade, and his training in New York. NBT Magazine covered Jordy’s Bakery in 2025 regarding a partnership with online supermarket Crisp, highlighting order-driven production as a means to reduce overproduction.

For the specialty coffee reader, this location is best understood as a bakery where coffee plays a supporting role to breakfast, lunch, and takeout. Available information points to espresso-based drinks and an external coffee supplier, but not to a standalone filter coffee program or publicly documented coffee workshops. The primary focus remains on sourdough bread, lunch products, and the company’s Rotterdam context.