Bakkerij Mater is all about one thing: good bread, made in a way that will benefit the next generation. Willem van Aalst started the bakery as a family business and draws his children Sasha and Philip into it. You notice the family structure immediately: it feels small-scale, direct and personal.
Mater is entirely focused on sourdough. The breads are all made with sourdough, with attention to the origin of the grain and regenerative agriculture. No standard pack from the wholesaler, but grain and flour where there are as few intermediaries as possible between farmer and baker. You can see that idea of regenerative farming throughout the production, from dough to oven.
All products come from their own bakery. The team laminates the dough for croissants and other viennoiserie themselves, layer by layer. The fillings are taken just as seriously: crème pâtissière and other creamy insides come not from a bag, but from their own kitchen. As a result, you can taste that each bread and cookie truly comes from the same place, with the same signature.
The team self-laminates the dough for croissants and other viennoiserie, layer by layer.
Mater has firmly established itself in De Pijp in a short time. Among all the neighborhood restaurants, this is a place where it's really all about dough, fermentation and grain. No show, but craftsmanship: family behind the counter, sourdough in the baskets and a cup of coffee that sits well alongside it.