Baked at dawn
Bread worth waking up for
A two-person micro-bakery with one oven, one nine-year-old sourdough starter and one rule: order before midnight, pick up from seven.
The ritual
Order tonight, tear it open tomorrow
Order before midnight
Pick your bakes online — we mix exactly that many doughs. Nothing extra, nothing wasted.
We bake at dawn
The oven fires at 04:30. Herman (the starter) has been awake since yesterday.
Pick up from 07:00
Still warm at the hatch until noon — or Saturdays at the market square.
Loaves since 2019
Herman the starter's age
Fermentation per loaf
Loaves thrown away
Save 18%
Bake of the day
Hazelnut Brownie€3.50€4.25
One bake, one silly price — order it before the midnight deadline and it's on tomorrow's oven list.
Add to tomorrow's bake
-18%This week's bakes
Rye & Porridge
Seeded Spelt
DealHazelnut Brownie
Cinnamon Knot
-17%Celebration Babka
04:30
The oven's alarm clock
Two bakers, one oven, no shortcuts
Korst is Jara and Ties — a kitchen-sized bakery behind a green hatch. We bake to order because bread tastes best on day one and landfills deserve nothing. Every loaf is mixed, folded and scored by hand.
- ✓36-hour cold fermentation
- ✓Flour from one Dutch mill
- ✓Everything sold is pre-ordered
Bake along on Sunday
Four hours, four hands in the dough — you leave with two loaves, a jar of Herman and the schedule that makes it work at home.
From the hatch
Regulars say
The Saturday focaccia is the reason my alarm exists on weekends. Order Friday or cry Saturday.
Nienke B.
Every Saturday
I did the Sunday workshop and my kitchen hasn't recovered — in the best way. Herman Junior is thriving.
Omar el A.
Workshop graduate
You taste the difference of bread that was dough this morning. We haven't bought supermarket bread since March.
Fleur & Daan
Standing Tuesday order
Fair questions
The things everyone asks at the hatch.
Because we bake exactly what's ordered — that's how the bread is always day-fresh and the bin stays empty. Order before midnight and it's yours at seven.
Recipes & oven notes
Jul 5Meet Herman, our starter
Nine years old, feeds twice a day, more reliable than most colleagues. The culture behind every loaf.
Jun 22Why we bake to order
Zero waste, always fresh: what a midnight deadline does for the bread — and the planet.
Jun 10Your first sourdough at home
The honest version: three failures, one triumph, and the schedule that fits a working week.