At MAS Atelier, you immediately see what it's all about: dough, ovens and a counter full of fresh stuff. This second location of Bakery MAS in Oost is both bakery and café. Behind the scenes, people work like in a studio, on naturally risen sourdough breads and other dough. Out front, grab a chair, order coffee and something from the breakfast or lunch offerings.
The base is sourdough. MAS works with naturally risen dough and focuses firmly on good bread. The big crawlers here are the sourdough breads and the viennoiserie: croissants and other crispy puff pastries that have that typical combination of airy and firm. Everything is baked in-house, with a clear preference for products you can pinpoint provenance from.
An important detail: the grains come from the Netherlands and the flour is milled at Windmill De Vlijt in Wageningen. This is not marketing talk, but a concrete part of the concept. The mill grinds organic grains and that flour forms the basis of the bread and much of the other baking products. Thus MAS is in line with small-scale, local production, but without fuss: just good flour, good dough, good bread.
An important detail: the grains come from the Netherlands and the flour is ground at Windmill De Vlijt in Wageningen.
Those who already know Bakery MAS recognize the same line here: focus on sourdough, own production as much as possible and working with fixed, familiar ingredients. Mas Atelier therefore feels like a logical next step: an extra workplace where the dough lives, and where you as a local resident can drink your coffee and pick out your bread right next to the ovens.