BunBun revolves around one idea, and they don't deviate from it. BunBun is small. Not "small for a bakery," but really compact - they even call themselves the smallest bakehouse in the Netherlands. That size fits the concept: one type of dough, one technique, and within that you don't have to search for variations among twenty loaves of bread.
The base is layered croissant dough, but shaped like bun: manageable, firm enough to fill, and with that typical combination of soft inside and an edge that can get crispy. As a result, it feels like something between viennoiserie and bun. You eat it faster than a croissant, but it has the same layering logic.
What you get is a limited selection that often consists of both sweet and savory choices. Sweet goes toward classics like cinnamon and pistachio, but combinations pop up that are more "dessert in a bun." Savory is more in the corner of cheese and spicy fillings - think things like goat cheese with fennel. The idea remains the same: the bun is the stage, the filling is the change.
The nice thing about a small menu is that you can immediately see where the focus is.
Who is behind it, and why that matters
BunBun was founded by Wouter Teunissen and Toon Verplancke. Wouter comes from a baker's family and has baking experience; Toon, on the other hand, brings with him the hospitality and organizational branch. This is reflected in how tightly the concept is laid out: no side roads, no "maybe also...", just one product that has to be right every day.
Why you remember this as an address
BunBun is not a place where you "sit down for a coffee and atmosphere." It's a getaway address with focus: you come for that layer bun and the filling of that moment. And precisely because it's so compact, it immediately feels like a conscious choice: you don't happen to walk past "a bakery," you walk past BunBun.
Check out Amsterdam NOW's list of best bakeries and pastry stores of Amsterdam so you never have to miss a sweet or savory treat.