Our Story

Where It All Began

In 1987, Pieter van der Berg converted a small storefront on Oudegracht into what would become one of Utrecht's most cherished bakeries. He had spent two decades perfecting his craft in bakeries across Belgium and France, learning the subtle techniques that transform simple ingredients into extraordinary bread.

Pieter believed that great baking required patience. His sourdough starters were nurtured like living things, fed daily with local flour and given time to develop their distinctive character. He refused to rush the fermentation process, even when customers lined up outside before opening.

The Second Generation

When Pieter's daughter Anna took over the bakery in 2005, she brought fresh energy while honouring her father's legacy. Having trained at Le Cordon Bleu in Paris, Anna introduced new pastry techniques that elevated our croissants and tarts to new heights.

Anna expanded our offerings to include celebration cakes and began accepting custom orders for weddings and corporate events. Her innovation was balanced by deep respect for what made the bakery special—she never changed her father's original sourdough recipes.

Today and Tomorrow

Now in its third generation, Dutch Bakery continues to evolve. Anna's son Thomas oversees daily operations, bringing a modern sensibility to marketing and sustainability while maintaining the artisan standards that define us.

We have reduced our environmental footprint by partnering with local organic farms, minimising food waste through community donation programmes, and using recyclable packaging. Yet every loaf is still shaped by hand, every croissant still laminated with real butter, every cake still decorated with the care that has defined our family for decades.

When you visit Dutch Bakery, you become part of this continuing story. We are grateful for every customer who chooses to support local, traditional baking in an age of mass production.