Our flour grows on the doorstep

Since 1994 we have worked with the same mill on the Lower Rhine. It takes its grain from farms within sixty kilometres — the same fields, the same families, year after year. Short distances, familiar faces, and if something is wrong, one phone call settles it.

Seventy-nine per cent of our rye and wheat grows there. The other twenty-one is spelt and durum wheat, which simply does not do well here in the quality we want. We could just write “regional” on the sign. We would rather give you the exact number.

If you want to see how a grain becomes a loaf: we walk people through the bakehouse in Heerdt twice a year. The dates are posted in every shop.