Louf began in Old West and now has branches in De Pijp and near Westerpark. The concept is simple: sourdough that rises for days, croissants that are buttery and fluffy, and coffee that wakes you up without being bitter.
The bread is the pride of the bakery. A rise time of up to twenty hours gives it that characteristic deep flavor and firm crust. In addition to bread, the display cases are full of viennoiserie: classics such as pains au chocolat, as well as surprising specials with miso or sesame.
The atmosphere is recognizable in each location, yet different. In West you have space to sit, in De Pijp it's all about the terrace in the sun, and at Westerpark it's all about takeaway. Everywhere the same warm colors, wooden details and the feeling that you are visiting a neighborhood baker who bakes just a little bit more.
It's busy in the morning, especially on weekends. Croissants often sell out before noon, so going early pays off. Besides sweet, you can also go for sandwiches or a hearty sandwich at lunch.
"Croissants gone faster than Ajax tickets - that's Louf in the morning."
Louf is not a place where you linger for hours, but one of those bakeries where you come back after one time and are immediately recognized. That sense of routine, combined with top-quality bread, means Louf has quickly become a fixture in town.