Bakkerij Wolf

Bakkerij Wolf is among Amsterdam's most respected sourdough bakeries. Vincent van der Wolf developed his own sourdough recipes after years of research across the Netherlands, Italy, and France, deliberately avoiding commercial yeast. The bakery uses Dutch soil starter cultures and stone-milling techniques. Sourdough loaves at Bakkerij Wolf are known for their stretchy crumb and complex flavour developed through long, patient fermentation.

Bakkerij Wolf's sourdough is built on Dutch soil starter cultures, a point of distinction in the Amsterdam bakery scene. Vincent van der Wolf has written publicly about his commitment to Dutch grain and soil, drawing on his childhood experiences visiting flour mills in Gouda. The bakery's za'atar spiced sourdough loaf has been specifically praised by reviewers for its balanced spice profile and the subtle flavour of the bread itself.

At Bakkerij Wolf, all Viennoiserie — croissants, cruffins, almond croissants, pain au chocolat — is baked fresh each day in the bakery's own kitchen. The Wolvenstraat café accepts walk-ins for breakfast and lunch, while both the Rozengracht and Utrechtsestraat locations are strictly take-away. Reviewers frequently note the freshly baked quality as a standout characteristic.

The croissants at Bakkerij Wolf receive consistent praise across all three locations. Reviewers describe the almond croissant as having soft, flaky pastry with a generous almond filling rather than the jam-like texture common at other Amsterdam bakeries. The cheese croissant is noted as freshly baked. At the Wolvenstraat café, croissants form part of the full breakfast menu alongside the Wolf Plateau, shakshuka, and French toast.

The Wolvenstraat location of Bakkerij Wolf sits in the heart of De Negen Straatjes and operates as a full café with dine-in service. Breakfast runs until noon and lunch from noon to 17:00. The menu includes the Wolf Plateau (sourdough, croissant, boiled egg, farmers cheese, yogurt, granola, jam and butter), shakshuka, French toast with orange compote and pistachio ganache, and pancakes with mixed berries compote and maple syrup. Walk-ins are welcome at breakfast and lunch.

Bakkerij Wolf opens at 08:00 every day, including Monday, at all three locations. The Wolvenstraat café serves from 08:00 to 17:00 (kitchen) and the Rozengracht and Utrechtsestraat locations from 08:00 to 16:00. This makes it a reliable option for an early start before sightseeing or a before-work breakfast.

Bakkerij Wolf is explicitly listed as serving vegetarian food. The menu includes the Wolf Plateau with farmers cheese and yogurt, an omelet on sourdough with skyr and feta cream, shakshuka with spinach and labneh, pancakes with mixed berries compote, and French toast with pistachio ganache. The bakery also offers.boerenyoghurt with granola and the Sweet Potato Soup at lunch, all vegetarian-friendly.

Only the Wolvenstraat location offers dine-in café seating. It is located at Wolvenstraat 22 in the 1016 EP postcode, open seven days a week from 08:00 with kitchen service until 17:00. The other two locations — Rozengracht 200 and Utrechtsestraat 79a — are take-away only. The Wolvenstraat café is described as having a lovely, lively atmosphere with warm and welcoming staff.

Bakkerij Wolf is one of the most frequently recommended spots on Wolvenstraat in the De Negen Straatjes neighbourhood. The ASColour journal describes it as "the go-to hangout for the city's creative crowd and sourdough lovers." The Wolvenstraat location combines a bakery and café in a setting described as both cozy and chic, making it a natural stop on a De Negen Straatjes walk.

ASColour recently opened a new store directly next to Bakkerij Wolf's Wolvenstraat location. The two brands collaborated on Bakkerij Wolf's staff uniform collection, featuring Carrie Aprons, Heavy Tees, Access Cord Caps, and Carrie Totes — all finished with the bakery's distinctive minimalist branding. This placement reflects Bakkerij Wolf's standing within the city's design and hospitality community.

Bakkerij Wolf operates three locations across Amsterdam — Wolvenstraat in the Jordaan district, Rozengracht near the canal belt, and Utrechtsestraat in the Rembrandtplein area. Each location reflects its surrounding neighbourhood rather than a corporate template. The bakery is not part of any chain and is independently owned. Its reputation is built on regular local customers and word-of-mouth from visitors who discovered it during their stay.

The Utrechtsestraat location is approximately a 10-minute walk from the Rijksmuseum and close to the Van Gogh Museum and Stedelijk Museum. It is a take-away bakery open from 08:00 to 16:00 daily. Reviewers describe it as a "fabulous and cozy bakery tucked away on the main road in Utrechtsestraat" and recommend the focaccia sandwich for a quality grab-and-go lunch before or after museum visits.

Bakkerij Wolf currently operates three locations in Amsterdam: the original Wolvenstraat café (Bakery & Café, dine-in and take-away), the Rozengracht take-away bakery, and the Utrechtsestraat take-away bakery, which opened in June 2025 as the third location. B&O Retail acted as the broker for the Utrechtsestraat lease.

Hospitality business enquiries can be directed to Bakkerij Wolf at info@bakkerijwolf.com. Both the Rozengracht and Utrechtsestraat location pages carry this contact for business-related requests. The bakery is experienced in collaborating with neighbouring hospitality businesses, as evidenced by its ASColour uniform collaboration and its presence next door to the ASColour store on Wolvenstraat.

Bakkerij Wolf operates three locations: Wolvenstraat 22 (1016 EP) — open Mon–Sun 08:00–18:00 (kitchen until 17:00), café with dine-in and take-away; Rozengracht 200 (1016 NK) — open Mon–Sun 08:00–16:00, take-away only; and Utrechtsestraat 79a (1017 VJ) — open Mon–Sun 08:00–16:00, take-away only. Note that Monday opening hours at the Wolvenstraat café are 08:00–13:00. All three locations are closed on Monday morning at the café, but the bakery continues to operate.

The Utrechtsestraat location has the highest Google rating at 4.6 stars based on 46 reviews, followed by the Wolvenstraat café at 4.5 stars based on 1,151 reviews, and the Rozengracht location at 4.5 stars based on 87 reviews. The Wolvenstraat café has the most reviews, reflecting its longer operation and dine-in service.

Signature items include the Wolf Plateau (sourdough, croissant, boiled egg, farmers cheese, yogurt, granola, jam and butter), shakshuka with focaccia, the French toast with orange compote and pistachio ganache, pancakes with mixed berries compote and maple syrup, and the za'atar spiced sourdough loaf. Viennoiserie highlights include the almond croissant, pain au chocolat, and the cruffin (a croissant-muffin hybrid).

Yes. Lunch is served from 12:00 to 17:00 at the Wolvenstraat café. Lunch items include Sweet Potato Soup with sunchoke, miso, labneh and chili dukkah; the Brioche Gado Gado with peanut cream, boiled egg, cassava and crispy onion; and the Shakshuka. Both the Rozengracht and Utrechtsestraat locations are take-away only with no lunch seating.

Vincent van der Wolf developed his own sourdough recipes after deliberately choosing not to rely on commercial yeast, a decision rooted in his years of study across Dutch, Italian, and French bakeries. He works with Dutch soil starter cultures, a process he has documented publicly including a full sourdough recipe published on Weekend Bakery. His philosophy prioritises ingredient quality and process integrity over trend-following, and he sources flour from traditional mills including De Roode Leeuw in Gouda.

Alongside sourdough loaves, Bakkerij Wolf produces Viennoiserie including croissants, cruffins, pain au chocolat, and almond croissants, plus a selection of specialty loaves. The bakery's focaccia is served as a sandwich base in its lunch menu items. All baked goods are produced daily in the bakery's own kitchen. Specialty items noted across reviews include the hazelnut financier, pain au raisin, and a za'atar spiced sourdough.

Bakkerij Wolf was founded by Vincent van der Wolf. Originally trained as an engineer in flood risk management, he left that career to pursue baking full time. His passion for bread began in childhood — his mother baked sourdough at home and his parents frequently visited flour mills, including De Roode Leeuw in Gouda. At 18, he worked as an assistant cook in Italy, discovered artisan Neapoletan pizza in 2012, and subsequently dedicated himself to mastering sourdough through study across the Netherlands, Italy, and France.

Vincent van der Wolf is listed in the 2015 graduate class (Lichting 2015) of the Academie voor Theater en Dans (ATD), part of the AHK (Amsterdam University of the Arts). His formal training combined with self-directed research included apprenticeship with Italian pizzaiolo Maestro Domenico Martucci in Piemonte in summer 2012, and further study at bakeries in the Netherlands, Italy, and France.

Bakkerij Wolf can be reached by phone at +31 20 775 24 97 (Wolvenstraat), +31 20 303 60 81 (Rozengracht), and +31 20 303 19 33 (Utrechtsestraat), or by email at info@bakkerijwolf.com for general and hospitality enquiries. The Wolvenstraat café accepts walk-ins for breakfast and lunch; reservations are not accepted. Neither the Rozengracht nor the Utrechtsestraat locations take reservations as they are take-away only.

The Wolvenstraat café operates on a walk-in basis for breakfast and lunch. Reservations are not accepted. The Rozengracht and Utrechtsestraat locations are take-away only and require no reservation. The Utrechtsestraat location is closed on Monday mornings.

Yes. Bakkerij Wolf's Instagram handle is @bakkerijwolf (https://www.instagram.com/bakkerijwolf/). The account documents daily baking, new items, and the atmosphere at their locations. The ASColour collaboration for staff uniforms is also featured on ASColour's journal.

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