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Epicurieus

Veganistische banketbakkerij; B2B. Alleen online bestellen voor particulieren. Maatwerk mogelijk in overleg. Verjaardags/bruidstaarten voor particulieren.

Op afspraak afhalen.

17/12/2025

It's already time for our last post of the year, where did time go?!🫠

Our last market of the year is coming up and this will also be the last one until the 10th of January! That's right, after this Saturday you'll have to go without your Saturday fix for three.. whole.. weeks (let that sink in), as we will be skipping the market on the 3rd of January.🥲

As prepping seems to be the motto nowadays 🙄, you could simply buy extra products this Saturday and freeze our products to have your little weekend routine go by undisturbed.

ALSO..As the Christmas days are a bit unfortunate with regards to the market date, we have a solution for you.
Our ✨️pro tip✨️ for Christmas (and NYE):
• Buy what you need this Saturday and freeze the products on the same day.
• Reheat the still frozen croissants(-related) products in the oven on 160 degrees for +/- 10 minutes and let them cool down. They'll be as fresh as the market quality you're used to. Pasteís De Nata can go in for +/-6 minutes.
• Buns/mergpijpen/macarons should only be defrosted.
• Depending if you like your chocolate to be a bit melted or not, you can either just defrost them or pop them in the oven for +/-4 minutes.

And voilà! These are some general recommendations to make sure you'll have a wonderful Christmas spread.🎄✨️
The only thing that will be missing this year are our Kerststollen. We're very sorry guys, but it's a bit too much for a duo team to handle over Christmas.🙏

We'll make sure there will be plenty of other products available, but to avoid any kind of disappointment; go early! OP=OP

And as always, keep an eye out for our stories with our product line up.😉

Love,
Morgane and Adam

10/12/2025

Hi there!

We're looking for an extra set of hands for our Saturday markets .😄

What we're looking for:
• Available 1 or 2 Saturdays a month
• Work hours are from 8.15-18h
• Must have a driver's license
• Able to start and finish at the bakery
• A customer orientated approach

What we offer:
• Wages in line with the job description
• 20% staff discount
• A fun work environment, as you'll be working alongside another colleague

Do you fit the description? Please get in touch via DM or send us an e-mail at [email protected].

Please spread the message to friends and family!🙏💚

Love,
Morgane and Adam

29/11/2025

Hi there!

We don't think any of you missed the news when we announced that Epicurieus would be closing down at the end of the year if we wouldn't find suitable candidates to take over the bakery.

The bad news is that we really tried to find the next perfect couple/duo to take over, but alas, it didn't lead to what we hoped.

However.. We have given it a good thought and we realised that we could continue on this very small scale on which we are operating at the moment. Meaning just the two of us in production and our lovely market sales team.

In other words: Epicurieus will continue to attend a big chunk of the Saturday markets in 2026!🥳

Before you get too excited, we do want to stress that the only certainty at the moment is that we will carry on running the business for a couple of months.
Morgane is looking into becoming a high school French teacher and Adam will be working on his (food-related) projects parallel to our business. As the academic year starts in September, that could also possibly be the time that we will indefinitely close down the doors to our bakery.
It's hard to predict how life will run its course and affect our ability to keep the business open. But we wanted to keep our dear customers in the loop!

We will rely on the Saturday markets (no more B2B), so we are really counting on you to help us to get by the next couple of months. It's not a charity of course, but if you love our products, spread the word! 😉💚

To compensate a bit for our unchanging operating costs and the fact that we are losing our b2b "buffer" some of our products will have a slight price increase in 2026.

Looking forward to reading your reaction to this news!

Love,
Morgane and Adam

29/08/2025

Dear all,

As you already know, by the end of the year Adam and myself will be focusing on other aspects of our life and this means that Epicurieus will have to close its doors.

But it doesn't have to be that way! Yes, we were the driving force up until now, but we're confident that with the right successor, we can prepare the new owner to take over a steady and profitable business.
This means this person (or a couple/duo) will get access to all of our knowledge on how to run the business, our B2B contacts and of course our beloved recipes.

We would be thrilled to find someone with our shared love for food and flavours and who can hopefully take Epicurieus to an even higher level! Secretly hoping for someone with enough stamina and time to open an Epicurieus boutique, but maybe that's wishful thinking..😉💚

Swipe to see a bit more about the crireria (really not that strict, we care a lot more about enthusiasm!). ➡️

To reach us: [email protected]

SHARING = CARING!🫶💚

Love,
Morgane and Adam

13/08/2025

Hi guys,

There's no way to ease in what we have to share with you, so we'll just go ahead:

It's with a heavy heart that we want to inform you that we will close our doors at the end of this year..💔

After running the bakery for nearly 8 years, we're both ready for a new direction in our lives. And as much as we love creating new products and offering them to you, we feel like it's time for us to move on.
Morgane needs more stability and time to spend with her little family and Adam's working on a fun and new career switch.

We know that this news will sadden a lot of you, as many of you are either regulars at the market or you enjoy our products in one of our partners cafés.

On that topic: The products in the cafés will stay available for a limited amount of time starting the end of September, but we will continue to attend the market in Rotterdam until the end of the year. Our last market will be the Christmas market on 20/12/2025, so mark this one in your calendars!🗓

And maybe, just mayyyybe we'll find a keen baker who wants to take over our bakery and / or our concept! So please, spread the word!🗣🙏💚

If there's any product that needs to make a comeback before we permanently turn off the machines, please let us know in the comments! 😊👇

Love,
Morgane and Adam

26/04/2025

⚡️VEGAN CHOUX PASTRY BREAKTHROUGH- PART II⚡️

We had the occasion to make a so-called "Saint Honoré" for our dad's birthday recently.

What's a "Saint Honoré" you may wonder and what's so special about it?
Well, it's a classic French pâtisserie, which is taught in French pastry schools as a benchmark for a "good pâtissier".

Because you need to master 4 recipes:
1) puff pastry
2) choux pastry (for "soesjes/profiteroles/eclairs/bossche bollen" etc)
3) caramel
4) crème diplomate

Until very recently, we could only check off 3 out 4, leaving the choux pastry out, as it was one of the hardest things to veganize EVER!

We have cracked the code and are therefore very excited to make more "choux pastry" based recipes, such as this Saint Honoré.

You may have never heard of it, as it's often an "order only" cake in pâtisserie shops.
Why?
Because of the extremely short window to be able to fully enjoy this cake, as the caramel tends to liquify after >24hrs and the chouquettes/soesjes/profiteroles and the puff pastry get soggy after more than a day in the fridge.

But it's a delicious product and we would like to offer it as individual sized cakes for special days, such as Mother's Day.

Would you like to give our Saint Honoré a try?

Let us know it the comments!!👇👇👇💚

14/04/2025

Finally! We never thought this day would come, as veganizing choux pastry is/was the toughest nut to crack!🫠 But we did it!🥳🍾🥂

Despite years of professional baking and accumulating knowledge, this recipe was by far the hardest one to veganize. It took at least 100 attempts (not kidding, spread out over our 7 year business existence) and probably 10 years off Morgane's life expectancy (only slightly kidding). 😉

Simply put: Eggs normally play an essential role in binding, leavening and providing the right texture for choux pastry aka the shells as what we know as éclairs and profiteroles/"soesjes" (in Dutch). Even the slightest adjustments during our tests sometimes gave wildly different results and we always had thick and sticky/uncooked bottoms...

And just recently, we FINALLY cracked the code, so we can start making you delicious and 100% plant-based éclairs! We will unfortunately not make them for every market day ,but we'll try to make them as often as possible!

Why not every Saturday you might wonder?
Well, it's a time consuming process and we normally only have one person preparing the market on Saturday morning, but for these beauties, I (Morgane) need to come in and it's simply not always possible to combine with a baby at home. 😅

Who tried the éclairs last week when we introduced them for the 1st time? And more importantly; who still wants to try them?! They were sold out in

14/02/2025

Dear customers,

In the face of inflation and rising personel costs, we really tried our best to cut down on the costs to run our business, but we've been faced with the inevitable decision to slightly increase our prices, to continue to operate a healthy business.

Overall, we're talking about a €0,10-€0,25 increase per product. With the exception of a couple of our latest products, as they were already accounted for the increase.

We didn't want to introduce the price increase without publicly announcing this, as we like to be open and transparent to you guys!

We hope you understand our decision and will still support our small bakery by visiting the market or by picking up an order at the bakery!

See you tomorrow for your fill with plant-based treats? 😉💚

Love,
Morgane and Adam
+ Epicurieus Team

16/01/2025

The best line-up? A pastry line-up!! This Saturday at Rotterdamse Oogst:

Sweet pastries
- Croissant
- Pain au chocolat
- Almond croissant
- Pain au hazelnut chocolat
- Tebirke (almond & poppyseed)
- Zeeuwse bolus
- Coconut macaroons
- Eccles cake
- Pastel de nata
- Kouign amman

Savoury pastries
- Cheeze croissant
- 'Ham' & cheeze croissant
- Italian croissant
- Jackfruit 'rendang' pain
- Green olives tapenade pastry

Sweet buns
- Poppyseed walnut
- G&T
- Sticky mango rice

Cookies
- Chocolate chip
- Matcha white chocolate
- Peanutbutter chocolate
- Gochujang white chocolate

03/01/2025

Come hungry, leave happy! This week's pastry line-up at Rotterdamse Oogst on Saturday ⬇️ 🥐

Sweet pastries
- Croissant
- Pain au chocolat
- Almond croissant
- Pain au hazelnut chocolat
- Tebirke (almond & poppyseed)
- Zeeuwse bolus
- Coconut macaroons
- Gevulde speculaas
- Eccles cake
- Pear Noël

Savoury pastries
- Cheeze croissant
- 'Ham' & cheeze croissant
- Italian croissant
- Jackfruit 'rendang' pain
- Jalapeno, onion, cheeze, cumin roll

Sweet buns
- Sticky caramel apple
- G&T

Cookies
- Chocolate chip
- Pandan coconut
- Matcha white chocolate
- Peanutbutter chocolate

Adres

Westvlietweg 66Q
The Hague
2495AA

Openingstijden

Maandag	10:00 - 16:00
Dinsdag	10:00 - 16:00
Woensdag	10:00 - 16:00
Donderdag	10:00 - 16:00
Vrijdag	10:00 - 16:00

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