We've split our street bakery into two parts: bread/cakes and savoury. Cupcakes are delivered twice daily and our new obsession is the proper yeast doughut, made up to five times a day right here from scratch. They're filled with either really good jam, vanilla custard or Nutella (yup, and they're as good as they sound).
Next door, the savoury department is headed by Billi who's there 6 days a week in charge of making fresh baguettes and ciabattini for the sandwiches, sweet potato tortilla, blue cheese frittata as well as countless combinations of quiche. At luchtime, meter-long trays of pizza al taglio emerge from the oven topped with bubbling mozzarella, our own recipe tomato sauce and toppings too numerous to get into here.
The bought-in bread is all hand made by bakers that Sebastian knows personally and over the years The Breadstall has been one of the first people any new bakery or food producer calls on to showcase their products so there’s always something new going on here.