Ivo's Bread & Pizza

18/09/2025

Lights up!
plavecky work in the night

16/07/2025

From this week the bakery will be open for bread on Wednesdays and Saturdays, for pizza on Thursdays and Fridays. See you less!

22/01/2025

07/01/2025

Open again tomorrow (Wednesday) from 8:00.

Then in the evening there's with the first of three January pop-ups at the bakery. From 17:30 I think.

Not being yet complete after the break means there won't be pizza night on Thursday. Only this week, pinky promise.

Let's all have a good week shall we!

23/07/2024

These are our opening hours for the next month or so. Bread on market days, pizza on Thu /Fri evenings.

05/04/2024

Just a recap of the bread assortment for those who are new here. White (Wed, Fri, Sat) and Special (Sat) are made from mostly bread wheat flour (tarwebloem), brown and seeded (Wed, Thu, Fri and Sat) from first clear wheat flour (gebuild tarwemeel) which is coarsely sifted wheat flour, the seeded variant has sunflower, sesame, flax and oats in the dough and coating the crust. There’s two 100% wholegrain breads - wholewheat (only Fri) and wholerye (Wed and Sat). Little denser but very nutritious bad boys. All the breads we sell are leavened with wholegrain rye starter so even the white breads are not completely white. So now you know

01/04/2024

How lucky we are that we have a windmill in Wageningen which mills not only organic but often local grains! It only makes sense they are our main flour supplier. Those flour bags by the window are not (just) a decoration. Next to De Vlijt we occasionally get some specialty flour from De Commandeursmolen in Limburg. Lately we finally started testing rye and wheat flour from Graangeluk and that will hopefully turn into a new type of bread. Stay tuned!

20/03/2024

Happy last day of winter!

16/01/2024

made this great picture of the bakery and asked me to write something to go with it. Something about how cozy it is. We sure think it is, we tried to design it in a way we’d feel nice and and warm and cozy there. If we’re gonna spend all the time there - it better be. But it’s also work in progress, there will be some lights upgrades, lots of new things coming on the walls, new shelf for newspaper, books and merch. It will probably never be finished but it will always change a bit, organically.

As did our opening times for those who didn’t catch it yet.
WED 8-15 THU 8-15 / 17-21 (pizza) FRI 8-15 SAT 9-16
SEE YOU ON ANY OR ALL DAYS

12/01/2024

Are we the only place in the Netherlands selling (non)traditional Czech koláč? Tak určitě.

25/12/2023

Morningg. Merry Xmas everyone!

22/12/2023

All our bread is organic and leavened with sourdough. We can’t say it’s organic because we’re not certified organic but if you ask at the mill they will tell you we take all the flour in organic quality from them. And if you come to the bakery I’ll show you the bags of organic salt we use. That’s the ingredient list anyway. Flour, water, salt. All the breads are leavened with whole rye starter, practice I took away from working at bakery, winner of Financieele Dagblad’s Het beste zuurdesembrood van Nederland 2018. Focaccias are leavened by white wheat starter to keep Italians at bay. Thanks for coming to my TED talk.