The Stroopwafel: Amsterdam’s Sweetest Tradition
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At our bakery—Amsterdam’s oldest, and perhaps its most fragrant—we like to honour the classics. From our signature stroopwafels to rustic sourdough, fresh baguettes, and yes… the unmistakable croissant. A crisp, golden ode to craftsmanship.
But where exactly does this flaky favourite come from? And what makes a croissant truly worth the crumbs?
Though now deeply embedded in French culture, the croissant’s story begins further east. As early as the 13th century, Austria was baking a crescent-shaped bread called kipferl. It’s said that Marie Antoinette brought the pastry to France, where it evolved into the buttery, layered version we know today. The French gave it a new shape and a new standard, one that has since circled the globe.
It all comes down to the dough. Real croissants are built from simple ingredients—flour, water, yeast, sugar, salt—and a good amount of butter. The dough is carefully rolled and folded, again and again, to form the light, airy layers that give a croissant its signature texture.
Once shaped into that classic crescent and baked to golden perfection, the result is pure alchemy: crisp on the outside, soft and fragrant within, with a richness that needs no translation.
We bake our croissants fresh every morning in our historic Amsterdam bakery. Some are filled (a touch of chocolate here, a bit of almond or ham and cheese there), others are left in their simplest, most elegant form. All are made with the same attention to detail that’s been passed down through generations.
Whether you enjoy yours sweet or savoury, eaten at a canal-side breakfast or sneaked mid-afternoon, a warm croissant from our oven is more than just a treat. It’s a small ritual. And one worth repeating.
