Bakken & Bikken — Haarlem
Real sourdough.
No shortcuts.
A small bakery. Slow fermentation, no yeast, and the kind of crust that crackles when you cut it. Probably the best bread in town — don't take our word for it.
What we do
We don't make everything. Just the things we believe in — bread that's been fermenting since yesterday, focaccia worth the trip, pastries pulled from the oven before you've finished your coffee.
From the bench
This morning's batch
The slow way
Sourdough takes time. So we give it time.
No commercial yeast. Ever. Just flour, water, salt, and a starter we've been feeding for years. The dough rests overnight — sometimes longer — and that's where the flavor lives.
It's why the crust crackles. It's why the crumb is open and a little wild. It's why your bread is still good on day three.
"Crispy outside, airy inside. We've been driving across town for it for two years."— every other Google review
What people say
We mostly let the bread do the talking. But here's what locals say.
"Probably the best bread in Haarlem. We come back every week."
"Even better than some bakeries I've been to in France."
"The crust crackles when you cut it. The inside is air. That's it."
"Their onion-and-cheese focaccia is genuinely incredible."
"It's not cheap. It's worth it. Every time."
"Stays fresh for days. Real sourdough does that."
We're not for everyone — sometimes we run out by noon, and we're honestly a little blunt. We're okay with that. Most people are too.
Bread, focaccia, pastries, pies. Made by hand. Sold the same day.