Het is een bakkerij waar ambacht en circulaire innovatie samenkomen. Hier rijzen de broden niet alleen in de oven, maar ook in betekenis en duurzaamheid. Baking Lab is bakkerij en café, een plek waar buurtbewoners…
DESIGNING CITIES FOR ALL
How can we understand and live together in the world without falling into a human-centric mindset? This DCF RE-generation program at Pakhuis de zwijger focuses on the practices and ideas that listen to the voices…
Nothing is thrown away, nothing is created, everything…
At the end of 2023 a delegation of French bakers came to visit a number of bakeries in the Netherlands to learn more about their business models. Baking Lab was one of them. A nice…
Gluten & Helium
Baking Lab Amsterdam enables team members to explore the fundamentals of baking. Here we studied the effects of salt, acids and kneading on the properties of gluten extracted from strong American wheat flour (14.5 %…
A different kind of bakery
How do people perceive Baking Lab? According to culture reporter, photographer and journalist @_kanuchova , who writes for @the.amsterdammer we can look at Baking Lab as a “third place”. This sociological term (Ray Oldenburg) refers…
Voeding & Gezondheid : Circulair Samenwerking met Hogeschool…
Baking Lab en Studenten Hogeschool Inholland bedenken ‘Ouwe Kerelkoek’ Baking Lab is op allerlei manieren betrokken bij het promoten van circulaire concepten die bijdragen aan het voorkomen van voedselverspilling. Zo hebben wij deelgenomen aan het…
Hands, sourdough and bread
Susi Bálint is a Food Photographer, Writer & Researcher who delves into culinary stories through flavors, colors, and aromas. After completing a sourdough course at our bakery, she suggested collaborating. Here is an impression, a…
Video message from Japan
Ideas for good is a Japanese magazine about ideas around the world that will make society better. They made this nice video about Baking Lab during the UvA summer school programme August 2023: The Circular…
Seven Questions: Meet Ferdinand Doumic, Baker and Teacher
More seven questions interviews: You’ve been a baker here for over two years, can you introduce yourself to us? I’m Ferdinand (34), I was born in Paris, raised in Angoulême, a small city between Bordeaux…