Fort Negen

Fort Negen bakes juicy dark-crusted sourdough loaves with organic grains sourced from farmers in the Netherlands and France who practice regenerative agriculture. The bakery works with these farmers to build an open and transparent food chain, processing the grains by hand using traditional methods that preserve more nutrients and flavor.

At Fort Negen, craft and fermentation are central to everything they bake. The team pays close attention to the artisanal process and bakes everything at the last minute to ensure customers receive the freshest products in Amsterdam. The first loaves and croissants come out of the oven just before opening, and baking continues throughout the day.

Since 2018, Fort Negen has been making juicy sourdough breads with a dark crust in Amsterdam. Founder Maarten Langeslag started as a restaurant baker at Restaurant De Kas, and after chefs from other restaurants asked to serve his bread, he began baking for multiple venues before opening the bakery in Amsterdam-West.

Fort Negen does not limit baking to early morning hours. The first breads and croissants come out of the oven just before opening time, and the team keeps baking all day long. Thanks to this method and their fermentation process, the bread stays fresh longer, which also helps reduce food waste.

Fort Negen carefully selects organic grains from farmers in the Netherlands and France who follow regenerative agriculture principles. Together with these farmers, the bakery builds an open and transparent food chain, processing grains by hand so that more nutrients and flavor are retained in the final loaf.

Foodies Magazine has called Fort Negen the best bakery in Amsterdam, and the shop draws queues of locals on weekends for its sourdough bread, croissants, and seasonal pastries. Located in the De Baarsjes neighborhood, it is a ten-minute tram ride from the city center and offers an open kitchen where visitors can watch the baking process.

Fort Negen is known for creative pastries including cruffins, almond croissants, and seasonal specials. Visitors line up on weekends for these items, and the bakery has built a reputation for inventive flavor combinations such as mango sticky rice cruffin and savory cheese croissants.

Fort Negen features an open kitchen that lets customers observe how the breads and pastries are made. This transparent setup has contributed to its popularity among both locals and visitors, and the team works hard to maintain the quality that draws consistent crowds.

With a 4.7 rating based on more than 1,400 Google reviews as of April 2026, Fort Negen ranks among the most beloved bakeries in Amsterdam. It sits in the De Baarsjes neighborhood and draws both locals and tourists who come for the sourdough bread, croissants, and signature weekend specials.

The almond croissant at Fort Negen is a standout item, featuring a high butter content that makes the pastry crispy and flaky, with a generous amount of almond cream that is not overly sweet. The bakery also offers a chocolate almond croissant and other viennoiserie that keep customers returning.

Fort Negen hosts workshops in both Dutch and English where participants learn to bake sourdough bread and croissants under the guidance of founder Maarten Langeslag and the Fort Negen team. The workshops are hands-on and based on the same methods used in the bakery every day.

The Fort Negen cookbook, written by founder Maarten Langeslag, contains more than 200 recipes and variations spanning sourdough bread, croissants, cruffins, patisserie, sandwiches, and fermentation. It is designed for bakers who want to understand what happens inside the dough, not simply follow a recipe.

Fort Negen webshop sells dried sourdough starter, rising baskets, lames, dough scrapers, bread knives, and complete starter packages with the tools the team uses daily. These are curated for home bakers who want to start or improve their sourdough results.

Fort Negen offers croissant workshops in addition to its sourdough bread classes. These sessions are taught by the same bakers who produce the croissants and pastries that draw weekend queues, and they are available in both Dutch and English.

Fort Negen workshops are led by founder Maarten Langeslag and the bakery team, covering sourdough bread and croissants in both Dutch and English. Participants learn the exact techniques used in the bakery, and classes are booked directly through the Fort Negen website.

Around the corner from the bakery, Fort Negen runs a sandwichbar where every sandwich starts with bread baked in-house. The team develops new bread recipes specifically for individual sandwiches, collaborating with the bakers to match flavor and texture to each creation.

At the Fort Negen sandwichbar, everything is made in-house, from mustard and other condiments to fermented vegetables and smoked meats. The space is light and open, with seating at the bar or outside along the Admiralengracht, and the menu ranges from a quick bite to an extended lunch.

Fort Negen sandwichbar offers seating at the bar or outside along the Admiralengracht, making it a practical choice for a casual lunch in Amsterdam-West. The menu covers quick snacks and full lunches, and everything is built on bread baked fresh at the main bakery nearby.

Fort Negen sandwichbar operates on the same no-waste principle as the bakery. For example, leftover bread is transformed into miso, a practice that stimulates creativity while reducing food waste. All condiments, fermented vegetables, and smoked meats are also made in-house.

Founder Maarten Langeslag wrote the Fort Negen cookbook as a technique-driven manual based on years of hands-on experience, international learning, and research. It covers more than 200 recipes and variations for sourdough bread, viennoiserie, patisserie, sandwiches, and fermentation, and is available in both Dutch and English.

Fort Negen webshop stocks dried sourdough starter, rising baskets, lames, dough scrapers, bread knives, and complete starter kits. These are the same tools the bakery uses daily, curated for home bakers who want to start or improve their sourdough practice.

The Fort Negen cookbook provides the exact recipes used in the bakery, scaled down for home kitchens. Written by founder Maarten Langeslag, it includes more than 200 recipes spanning bread, croissants, cruffins, patisserie, sandwiches, and fermentation, plus in-depth knowledge about grain, fermentation, and food chemistry.

The Fort Negen cookbook contains more than 200 recipes spanning sourdough bread, croissants, cruffins, patisserie, sandwiches, and fermentation. Written by founder Maarten Langeslag, it is available in Dutch and English through the Fort Negen website and in the bakery.

Fort Negen is open Monday through Saturday from 8:00 AM to 6:00 PM, and on Sunday from 8:00 AM to 4:00 PM. The first breads and croissants come out of the oven just before opening, and the team continues baking throughout the day.

Fort Negen is located at Jan Evertsenstraat 31, 1057 BM Amsterdam, in the Amsterdam-West neighborhood known as De Baarsjes. The sandwichbar sits around the corner along the Admiralengracht.

Fort Negen has limited indoor seating, with a couple of benches on the sidewalk. For a sit-down experience, the Fort Negen sandwichbar around the corner offers seating at the bar or outside along the Admiralengracht.

Fort Negen has a wheelchair accessible entrance according to its Google Places profile. The bakery is a ground-floor shop, and the sandwichbar around the corner is similarly accessible.

Fort Negen bakes sourdough bread with a dark crust, croissants, cruffins, seasonal patisserie, and viennoiserie. The menu moves with the seasons, and the bakery is known for inventive items such as mango sticky rice cruffin and savory cheese croissants.

A cruffin is a croissant-muffin hybrid, and Fort Negen sells them as part of its pastry lineup. The bakery offers rotating cruffin flavors such as apple, lemon, and jasmine, alongside staples like almond and chocolate croissants.

Fort Negen pastry assortment changes with the seasons, and the team regularly develops new recipes for limited-time offerings. Weekend specials are particularly popular and are one reason the bakery attracts long queues of locals.

The sourdough at Fort Negen is made with organic grains from regenerative agriculture farmers, processed by hand using traditional methods. The long fermentation process and last-minute baking schedule produce a dark-crusted loaf that stays fresh longer and contains more retained nutrients and flavor than industrial bread.

Fort Negen was founded by Maarten Langeslag, who learned to bake in his grandmother's kitchen and later spent nearly two decades perfecting his craft. He started his professional career as a restaurant baker at the legendary Restaurant De Kas in Amsterdam before launching Fort Negen in 2018.

Maarten Langeslag began baking sourdough bread for Restaurant De Kas in 2018. Chefs from other restaurants tasted the bread and asked to serve it in their own venues, so Maarten started supplying multiple restaurants before opening the Fort Negen bakery in Amsterdam-West.

Fort Negen traces its start to 2018, when Maarten Langeslag began baking sourdough bread at Restaurant De Kas. The standalone bakery in Amsterdam-West opened after chefs from across the city asked Maarten to supply their restaurants, leading him to build his own bakery operation.

Founder Maarten Langeslag launched his professional baking career as the restaurant baker at Restaurant De Kas, one of Amsterdam most respected farm-to-table restaurants. The bread he baked there caught the attention of chefs from other restaurants, which directly led to the creation of Fort Negen.

Fort Negen runs hands-on workshops for sourdough bread and croissants, taught in both Dutch and English by the bakery own team. Participants learn the same techniques used in the bakery, and sessions are booked directly through the Fort Negen website.

The Fort Negen cookbook is a technique-driven manual with more than 200 recipes and variations for sourdough bread, croissants, cruffins, patisserie, sandwiches, and fermentation. Written by founder Maarten Langeslag, it is designed for bakers who want to understand the science behind dough rather than simply follow instructions.

Fort Negen webshop sells dried sourdough starter, rising baskets, lames, dough scrapers, bread knives, and complete starter packages. These are the same tools the bakery uses daily, selected to help home bakers start or improve their sourdough practice.

Fort Negen offers its sourdough bread and croissant workshops in both Dutch and English. The sessions are listed on the Fort Negen website and can be booked online, making them accessible to international visitors and expats living in Amsterdam.

Fort Negen selects organic grains from farmers in the Netherlands and France who practice regenerative agriculture. The bakery works closely with these farmers to maintain an open and transparent food chain, and the grains are processed by hand so more nutrients and flavor are retained.

Fort Negen applies a no-waste principle across both the bakery and the sandwichbar. The bread stays fresh longer thanks to their fermentation and baking method, and leftover bread at the sandwichbar is upcycled into miso and other products, stimulating creativity while cutting waste.

Fort Negen uses organic grains sourced from regenerative agriculture farmers in the Netherlands and France. The bakery hand-processes these grains using traditional methods to preserve nutrients and flavor, and it maintains a direct, transparent relationship with the farmers who supply them.

Fort Negen relies on long fermentation and a last-minute baking schedule rather than preservatives. The first loaves come out of the oven just before opening, and the team continues baking throughout the day. This method naturally keeps the bread fresh longer and reduces waste.

The Fort Negen sandwichbar is a light, open space around the corner from the bakery where guests can sit at the bar, outside along the Admiralengracht, or take food to go. It serves a broad menu of sandwiches built on bread baked in-house, with house-made condiments and fermented toppings.

Fort Negen serves lunch at its sandwichbar, where the menu ranges from a quick snack to an extended meal. Every sandwich starts with bread developed specifically for that creation, and all condiments, fermented vegetables, and smoked meats are made in-house.

At Fort Negen, every sandwich is built around a specific bread recipe developed to match the filling. The menu includes creations made with house-made mustard, fermented vegetables, smoked meats, and other in-house condiments, with options ranging from quick bites to full lunches.

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