Fort Negen

Fort Negen, new bakery opened in april 2021. They work with organic products and all "desem" breads are handmade in the open kitchen. Our favorite is the farmhouse bread with toasted rye flour. You must try the various croissants too!

Fort Negen, nieuwe bakker geopend in april 2021 op de Jan Evertsenstraat te Amsterdam. Zij werken met bioprodukten en alle "desembroden" worden met de hand gemaakt in de openkeuken. De verschillende croissants zijn ook zeer de moeite waard.

Onze favoriet is het boerenbrood met getoast roggemeel en de verschillende croissants.

Croissant Bread Pudding

Serves 4

100 g golden raisins
sweet sherry, vin santo or marsala, for soaking the raisins
6 croissants
4 eggs
500 ml cream
100g sugar, plus extra for sprinkling over the pudding
1 vanilla pod
20 g butter
250 ml milk
pinch of salt

Preheat the oven to 180° C.  Place the raisins in a pot and add enough of your chosen alcohol to just cover the raisins. Bring to just below boiling point and set aside to allow the raisins to swell up. Slice the croissants and grease a roasting dish with the butter.

Scatter half the raisins over the roasting dish with some of some of the alcohol.

Place the croissants in the roasting dish and scatter over the remaining raisins. Place the eggs, 400 ml cream, the milk, sugar, the seeds from the vanilla pod and a pinch of salt in a bowl and whisk the ingredients well together. Pour the mixture over the croissants, sprinkle generously with more sugar and allow to stand for 10 minutes.

Bake the bread pudding in the oven for about 25-30 minutes or until the egg mixture has set. Remove the dish from the oven and serve with the remaining cream.

Tip: Also delicious served with vanilla ice cream. If there is any pudding left over, it can still be enjoyed the following day either served cold or reheated for 30 seconds in the microwave.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

All Butter Croissants

There is nothing better than warm, butter, flakey croissants straight from the oven. Making them yourself takes a little practice, but the results are SO worth it. Serve with farmhouse butter, good jam and a cup of coffee. Heaven!

625g strong white flour, plus extra for rolling out
12 g salt
75 g sugar
40 g fresh yeast
500g butter, chilled
1 egg, beaten

The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a mixer fitted with a dough hook, or a large mixing bowl. Pour in 350-400ml cold water and mix until it comes together as a soft dough.

Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest.

Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm rectangle, about 1cm thick. Chill in the fridge until needed.

Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm. Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle. Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered. Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm.

Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight.
When the pastry has rested, roll it out to a thickness of 0.5cm. Cut the pastry into two 50x20cm strips, then cut each strip into triangles about 10cm wide at the base.

With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little. Roll the pastry over itself, curling it into a traditional crescent shape, so that the furthest point of the triangle ends up curled over the top of the croissant. Repeat the process with the remaining pastry triangles to create about 20 croissants.

Place the croissants onto baking trays lined with silicone paper or baking parchment. Brush them all over with the beaten egg, then set aside to prove for 30-45 minutes. (The croissants can be frozen at this point, if desired.)

Preheat the oven to 190C/170C Fan. Bake the croissants for 20-25 minutes, or until risen and golden-brown. Serve warm with jam and butter.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Bakery Paul Annee

Bakery Paul Annee bakes traditional wholemeal bread in the Artisan way.

The grain used in the flour has been grown without fertilizers and chemicals.

At the mill, the grain is ground slowly between the millstones into flour. As a result, the flour retains the essential nutrients.

The bread is created from a sourdough base and expertly baked by master bakers. They also supply health food shops, hotels and caterers with their bread.

In the shop you'll also find muesli, teas, juices and organic honey.

For more information please visit bakkerijpaulannee