Baking Lab Amsterdam

04/03/2026

Students and professors from Trinity College Dublin, studying Sustainable and Smart Cities, visited Baking Lab in March 2026 to explore our vision on innovation, care, and food waste prevention.

The cheesecake they’re enjoying connects directly to a previous post about leftover milk — turning surplus into something valuable.

06/02/2026

04/02/2026

Provided you are curious and have some knowledge and experience, you can transform almost everything in the kitchen into “LEGO” and build something new out of it. Besides dough and bread, we also play with milk in our experimental bakery.

See our previous post for more context on the procedures to play with almost-expired milk and reduce food waste. Tim Huisman played an important part in exploring LEGO-land opportunities at Baking Lab last year. Besides being an innovator, Tim is also a talented photographer. Thanks, !

04/02/2026

What do you do with 46 litres of milk in a bakery? How much is that, really?
A single cow produces about 25–30 litres per day. It’s a lot!

Sometimes milk is still perfectly good…
just no longer right for foaming cappuccinos ☕️

At Baking Lab, the kitchen feels a bit like LEGO land.
With artisan skill, experience, a pinch of science, and common sense,
we define the LEGO blocks we can play with — instead of throwing away the opportunity.

Milk didn’t go to waste. It was transformed.

Famous French scientist Lavoisier said already
“Rien ne se perd, rien ne se crée, tout se transforme.”
Nothing is lost. Nothing is created. Everything is transformed.

13/01/2026

It all starts with an idea, an experiment, and a challenge. Can we incorporate circularity into a sweet pastry?

Our vegan baker and a volunteer from Ukraine collaborated to transform our dough into something new - a fluffy vegan poppyseed lemon babka.

Instead of relying on a lot of commercial yeast to speed up the process, we leverage the best of both worlds. Combining both sourdough and an overnight yeasted preferment, ensures we unlock valuable nutrients from whole wheat and develop a balanced dough.

We iterated and improved with each batch, applying new techniques and flavours which we’re now happy to share with you in a unique Baking Lab Experience!

Experience our philosophy of slowing down to create complex aromas, reconnecting to our senses, and our process of making things circular.

Registration link and information in the link in bio!

12/01/2026

New at Baking Lab: Bread & Emotions 🥖❤️

What if an evening of baking bread could also help you digest what daily life leaves unprocessed?

Together with , we’re hosting a special event

In this 3-hour session, you’ll:

-Learn the basics of bread-making (mixing, kneading, shaping & baking)
-Use your senses and hands to tune into what’s moving inside you
-Join gentle guided reflections inspired by Joanna Macy’s Work That Reconnects
-End the evening by breaking bread together with dips at our long table

It’s a cosy, small-group workshop that’s both practical and reflective:
You’ll leave with your own loaf and a deeper sense of connection to your body, emotions, and the people around you.

To make this WS accessible to a larger number, we have set up a sliding scale pricing. Check the event for more details.

Workshop details:
📍 Baking Lab
🕕 26th January & 16th February 18:00–21:00
👥 Max 8 participants
🌍 Language: English & Dutch
👩‍🏫 Facilitators: .angeli & Anneke van Woerden

✨ Perfect if you love baking, are curious about embodiment, or simply need a gentle, nourishing evening.

🔗 Book your spot via the link in bio.

Throwback to this summer when we piloted this workshop at the Schumacher Action Labs Summer school on commons and conviviality at

20/12/2025

Closing the year 2025 with another rye bread experiment. The bakers loved it. Keep on experimenting, learn and let good things rise from what you do with it in 2026. Happy backsloping in the coming year(s)

13/12/2025

xmas window with Sam, our dog.
illustration

10/12/2025

Quick look into our bread bakers notebook. The fun of learning!

09/12/2025

De Groen Gids van dagblad Trouw onderzoekt hoe duurzaam producten zijn.

Valt brood bijvoorbeeld onder de noemer ‘duurzaam’?

2 december 2025 werd in het artikel van .deverdieping aandacht besteed aan deze vraag en ook over de circulaire werkwijze en filosofie van Baking Lab.

https://www.trouw.nl/