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NGP Bakery Artisan • Amsterdam
Open Today • 07:30 – 17:30
Handcrafted Daily in De Pijp

Slow Fermented Sourdough & Specialty Coffee

Baked fresh before dawn every morning using stoneground organic grains, heritage wild sourdough starters, and single-origin roasted coffees.

🌾 36-Hour Slow Fermentation 🥖 100% Organic Dutch Flour ☕ Single-Origin Espresso 🧈 Pure Normandy Butter 🌱 Vegan Options Available

Fresh from the Hearth

Pulled hot from our stone deck ovens each morning

Classic Country Loaf €5.80

Blistered, caramelized crust with an open, custard-like crumb. Naturally leavened with our 8-year rye culture.

Cardamom & Cinnamon Knot €3.90

Nordic-style sweet brioche dough twisted with freshly ground green cardamom pods, Ceylon cinnamon, and pearl sugar.

Classic Butter Croissant €3.20

Three-day laminated dough folded with cultured French butter. Ultra-flaky, airy honeycomb interior.

Valrhona Pain au Chocolat €3.60

Our signature laminated pastry baked with two batons of intense 70% Valrhona dark chocolate.

Heritage Spelt & Toasted Walnut €6.20

Ancient organic spelt flour, slow cold rise, packed with roasted Dordogne walnuts and Dutch heather honey.

Wild Blackberry & Vanilla Danish €4.40

Crisp flaky basket filled with silky Madagascar vanilla custard, fresh organic blackberries, and fresh thyme glaze.

Specialty Coffee Bar

Crafted with beans roasted locally in Amsterdam

Double Espresso & Americano €3.20

Ethiopian washed Yirgacheffe with notes of bergamot, jasmine blossom, and candied citrus.

Flat White & Cappuccino €4.10

Silky steamed microfoam with organic whole milk or Swedish oat milk. Sweet caramel and cocoa notes.

Batch Brew Filter Coffee €3.80

Rotating seasonal single-origin filter on our Moccamaster. Clean, bright, and endlessly refillable.

Bakery & Cafe

NGP Artisan Bakery B.V.

Gerard Doustraat 84

1072 VX Amsterdam, The Netherlands

Email: hello@ngp-bakery.nl

Tel: +31 20 894 3321

Opening Hours

  • Tuesday – Friday 07:30 – 17:30
  • Saturday 08:00 – 17:00
  • Sunday 08:30 – 16:30
  • Monday Closed (Milling Day)

Our Philosophy

We believe great bread demands patience. Every loaf rests for at least 36 hours before meeting the oven, unlocking deep grain aroma and easy digestibility. No additives, no commercial yeast shortcuts — just flour, pure water, sea salt, and time.