Gerard’s recipes have been reduced to the bare minimum. His motto: less is more. He prefers to work the dough with his hands. ‘Machines simply lack to understand the dough.’
At the first Nederlandse Zuurdesemproeverij (Dutch Sourdough Tasting) in 2018, Gerard’s ‘Generously filled Rye’ won the 1e price in the category experimental bread.
Owner and organic pastry baker at @Bettina Bakt
Bettina Loose’s pastry is inspired by her homeland. Born in Germany she nowadays runs her own pastry bakery in Amsterdam. Bettina’s bakings are modest with sugar, but generous on tast.
Organic baker and teacher
Self-taught Beesham Sogrim is a specialist in dough with high humidity, for crusty bread such as ciabatta, pizza, or focaccia. This dough requires a different technique, which Beesham teaches alongside many other types of bread, all over the world.
Communication & training manager at NV Puratos, Curator at Puratos Sourdough Library.
Karl manages the only sourdough library in the world, and spreads his extensive know-how on using sourdough in bakery.
Viennoiserie specialist/BreadWorks Workshops
The dry and buttery doughs and techniques for luxurious Vienoisserie are taught by Ralph Nieboer. In recent years Ralph successfully made his passion for baking his work.
Oren Shmuely is a renowned baker from Israel. For 3 years in a row, Oren has been declared Israels best sourdough baker. He has become famous with his modern biological and versatile approach.
Oren accepted our invitation to give a course at the Dutch Organic Baking School, we are very proud of that! He will introduce you to the multi-faceted bakery in the Middle East. Pita, halal bread (vegan and organic), and Israeli pastry will be on the menu.
Ever since she was a teenager Corianne Vos work at the Bakery of Gerard & Suus. She worked in care for over five years, and decided that this was the moment to start a new career: ‘My heart is in this business’. She organizes the program and takes care of the sales.