Broodt Microbakery

Broodt is the dutch word for bread, but normal spelling is "Brood". By adding the "t" the word becomes a verb and it is also ancient spelling from around 1500.

I bake every Friday on order. I have a client base of about 100 people from the Eindhoven region. For my bread I only work with sourdough that I started myself 3 years ago. For croissants I use yeast, but planning to also bake them with sourdough.

I bake in a woodfired stone oven that I built myself in the backyard.

Kind regards


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Product Standards

Artisan Baker Association members are encouraged to list their products and their corresponding sourdough baking standards below. See the standards.

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