Best Bakeries in Amsterdam West

West's bakery scene sits right alongside its coffee scene — Oud-West and De Baarsjes are dense enough that a sourdough loaf and a flat white are rarely more than a few doors apart. Fort Negen's viral soft-ice-cream croissant put the area on the map, but the real story is the mix of generations: Bakkerij Straathof has baked behind the Ten Katemarkt for three generations and 75-plus years, while Farine and Loüf's production bakery opened in the last couple of years. Expect queues before opening on weekends and a genuinely competitive sourdough culture, not just one standout.

• 
  Best for bread baked on site

  Fort Negen

  A neighborhood sourdough bakery in De Baarsjes where the dough ferments 26 hours on locally stone-milled grain. Best known for a viral soft-ice-cream croissant and cheese-soufflé sesame roll that draw queues before opening.

  THE ORDER — Soft-ice-cream croissant or the cheese-soufflé sesame roll

• 
  Best for a reliable everyday bakery

  Salvo Bakehouse

  An Italian-rooted bakery and coffee bar in West known for its Pistachio Bomba croissant and playful, generously-filled viennoiserie.

  THE ORDER — Pistachio Bomba croissant

• 
  Best for the interior itself

  Farine Bakery, Boulangerie & Cafe

  A bright-blue French boulangerie in Bos en Lommer, run by three owners on regenerative-farmed flour, French butter, and local organic milk. One owner visited three roasteries before settling on Uncommon for the coffee program.

  THE ORDER — Classic croissant, or the fennel-raisin bun with aged cheese

• 
  Best for bread baked on site

  Bakkerij Straathof

  The bakery of the Ten Katemarkt for three generations and 75+ years, baking sourdough and spelt bread behind its own market stall.

  THE ORDER — Cheese croissant or spelt bread

• 
  Best for a savory bite, not just sweet

  Loüf — Westerpark

  The production bakery behind all of Loüf's sourdough — takeaway only, with the bakers visible at work behind the counter while an 18-20 hour ferment gives the bread its deep flavor and firm crust.

  THE ORDER — Classic sourdough loaf, or a croissant with a miso or sesame twist

• 
  Best for bread baked on site

  Ulmus Bakkerij

  A sourdough bakery in de Baarsjes with an open kitchen, working with a 100% starter and limited daily supply — come early or miss it.

  THE ORDER — Almond croissant or an orange-zest cruffin

• 
  Best for a reliable everyday bakery

  Bakkerij Paul Année

  A natural, artisanal bakery in the Kinkerbuurt that's been baking since 1966 — inexpensive, hearty, and thoroughly unpretentious.

  THE ORDER — Whatever's fresh from that morning's bake