Slowly risen
Full-flavoured bread with a proper crust and time as an essential ingredient.
Folio 003B · Bakery
Bakker ALDO. Sourdough with patience.
On Friday, Saturday and Sunday, the smell of fresh bread and viennoiserie fills Het Archief's historic building. Honest baking, natural ingredients and no shortcuts.
Time is the main ingredient
Real bread starts slowly.
Bakker ALDO uses sourdough, natural ingredients and traditional methods. The dough ferments slowly before each loaf is shaped by hand and baked with care.
Alongside characterful sourdough bread, you will find buttery viennoiserie and a changing selection of sweet bakes. No unnecessary additives or shortcuts: only flavour, a proper crust and the patience of real baking.
Take your bread and pastries with you, or stay for a moment and enjoy Het Archief's remarkable cast-iron architecture.
Made by hand
Traditional methods, natural ingredients and attention to every detail.
For the morning
Croissants, pastries and changing sweet bakes for breakfast or coffee.
Inside Het Archief
Friday through Sunday, 9 a.m. to 3 p.m., at Geefsstraat 5.
Bakery and heritage under one roof
Start your visit with the smell of fresh bread.
Bakker ALDO is open Friday, Saturday and Sunday from 9 a.m. to 3 p.m. From noon, wine joins the day in the same building, keeping it a repository for the good life.
Visit Bakker ALDO ↗Photos and information: Bakker ALDO website