we're better because of our team ..

So we hope our team is better because of us.

One of the ways our team shows a willingness to grow is that they enjoy learning Dutch. So everyday we have a word of the day, so that slowly we can converse in my mother tongue.

We already use "doei -doei" when leaving work, "koffie" when its time for one, especially during our long night hours, and other words we share run the gamut from "achtentachtig" (88) up to "korting" (discount). Some are just so fun to say with all those Dutch spitting in the back of your throat 'g's'. 

Today we covered (some) baking terms. H-O-W we bakers do that is by writing in flour, naturally.  Its amazing having them show love for the Dutch language. 

Translating things literally often offers up a laugh, as I remember trying to tell them that 'I fell with my nose in the butter'. "You what?" they queried as they stared at my nose. Well, I just meant to say that "things worked out in my favor", like the Dutch saying suggests. 

It is good to have fun while we work. Although one of our core values is 'knowledgeable', you do get bonus points for learning Dutch. So next time you see one of the team, why not test their handle of the language? You kan vraag them something of say dag, maybe.

 btw, I wrote these upside down (=op de kop = on the head)

btw, I wrote these upside down (=op de kop = on the head)

pull a window

"Do I need to knead this long?" my wife will often ask. "I can do with less, right?"

Of course she is always right, but let's see what's at stake here.

When doing any baking at home, especially bread and bun dough, its tempting to stop early. Kneading that dough is hard work. And are the few minutes really that important that it will make a difference in my end result? 

At the bakery we have a core value to be remembered precisely at these moments. It is 'respecting the little to be rewarded with the big'. Don't give up what you want most for what you want now. So keep at that kneading for a while longer to get stellar results.

When water comes into contact with flour, the enzymes in the flour unroll and with mixing, it slowly develops into a network of gluten. When mixed for the appropriate length of time this network will be strong enough to hold air (like a balloon would). This kneading, together with proper handling, will ensure that the cells in the dough are spread out evenly and will hold the air produced by the yeast.

When the dough is not mixed long enough the little cells in the dough are like cheap balloons that pop very easily and the dough will not hold the air as it rises/proofs. So, you might ask, what do I need those balloons for anyway...? Well, if you like your cinnamon buns or your bread more light than you have been making them, you need stronger balloons. You can make them stronger by kneading the dough long enough to develop a strong network during the mixing stage so that your dough will stand up during the proofing stage.

"So Sieb, how do I know when I mixed a dough well enough?" Well that depends on how you mix it. Some of my smaller Hobart mixers need a good 7 minutes. For my large 'Hockey Stick Mixer' I need a good 25 minutes. This machine is a slower way of mixing but its very gentle on the dough and gives a nicer dough to work with.

A very nice little method bakers use to see if the dough is ready is called "pulling a window" (or window -pane test). You do it as follows: grab a small piece of dough in your hands. Put it on the finger tips of both your hands by keeping it in place with your thumbs, slowly thin out the piece of dough until you can read the heading of the newspaper through this window. If you notice too many lumps or the dough breaks before you can stretch it thin enough you know you have some kneading left to do.

My wife kneads by hand, so it is understandable that she wants to stop sooner rather than later. With all my fancy machines at the bakery, I am not certain of how long she should hand knead her dough, but many of her recipes call for 5 minutes of kneading. Again, the window pane test will help decide when to stop.

27268002_10213114463570526_1987834743_o (1).jpg

Oelek, Badjak, Brandal ?

I have not learned a different language. Its actually Indonesian. These are the names of different sambal's (hot sauce) that we have in the store as part of the Indonesian collection.

Now this post is more of a question than a story. I'd really love to hear what kind you prefer, and mostly why.

Oelek is the hottest one I know, and is made almost entirely of ground chili peppers. The Brandal and Badjak varieties have different spices added making them more flavorful. Personally I prefer these ones as I am the only one in our house who enjoys spicy food. And yet, my tastes are quite tame compared to some friends I know who load up on the sambal. 

Please get your Indonesian aunt to comment below, and maybe give us more history and detail of the sambals! Looking forward to your comments.


just six months

My Mom's Oma (my great Oma) lived at a seniors home.  As a kid we went there regularly. They had long hallways, and ramps that were ideal for us to run on. I remember us just running, cause the halls didn't seem to end. Oma Bosscher, my great Oma, was very sweet and somehow remembered all our names. She was 94 years old. She'd sing nursery rhymes with us and tell stories and poems she remembered from when she was in school herself.

The last time I went to visit her was with just my Oma. We sat on either side of her feeding her lunch. Then reading books. My Oma put Oma Bosscher's glasses on, but because she was sitting on the side of her, the arm of the glasses on my side, was poking Oma's ear. I remember placing it correctly, on Oma's ear. I was only 14 then but remember that last time with Oma well.

Now, I have just two hats from her husband, to remember her by. One is a bowler hat and the other a top hat. The initials of my great Opa are printed in the rim very fancy with black and golden buttons. The top hat is even in a thin wooden box where the hat hangs upside down on little strings, to avoid misshaping of the hat. Its very neat. The box still bears the label of the company which made the hat back in 1938.

My Opa (on my Mom's side) passed away in 2007. My Canadian Opa in 2015. Besides that we had no funerals in our family. Its a part of life I have not been exposed to much. Both Opa's were well in age and one of them battled cancer. I can't imagine when you have to say goodbye to loved ones who are are taken away from us so unnaturally.

Especially after just six months of life.

This week a family in our community was sharing some baked goods and toys with families in the hospital to celebrate what would have been their child's first birthday. It was such a warm gesture on such a cold day, to extend hope, love and appreciation for the gift of life.



This June we were able to visit Bakery Bokkers in the Netherlands. They are known for the award winning currant bread. In the three provinces that "krentewegge" is popular, they won all prizes for being THE best. We were so happy to meet the owners and their amazing bakery, store and windmill. 

Once inside you will taste the atmosphere of the old building, the bakery antiques and the bakers craftsmanship. I was told by their friendly staff that on a Sunday morning their customers wait as they see their favorite products being baked in-front of their eyes. The open bakery concept is here so cozy and it makes you feel part of the bakery so you want to wear an apron just to help out. While our krentewegge is full of currants (see picture below), Bokkers 'wegge' is a whole new experience. Purchased by the slice, and cut for you by hand, in a old fashioned brick windowsill. It's soft yet dense and cake stylish 'crumb' will amaze you, and each currant on your palate feels like its coated in brown sugar. 

Although deserved all the way, first prize or not, I'll just have another slice - please...

 Sign out side the mill/ bakery.

Sign out side the mill/ bakery.

 DD 'currantbread.

DD 'currantbread.

In Memory

At the age of 31 Peter bought Sherbrooke Bakery. As many of you have told me you would then already buy his bakery goods. Way back when it was still on the east side of the traffic circle in the Sherbrooke neighborhood. Part of today's Sherbrooke liquor store was the bakery, and a TD bank (as you can still see the safe in the back). Around 1991 Peter moved to our current location, because they had grown the business to such an extent that they were not only known for their baked goods. Peter and Josephine, had added Dutch imports, take out lunches and gift ware to their assortment. 

It was Peter and Josephine who built up a successful and thriving business. Because of their hard work we were able to start off with a hungry customer base. Even during my first Christmas Peter helped by showing me how a real mocha cake is made, not just how to get the authentic mocha flavor, but the tricks of how to work smooth and efficient. He was honest in critiquing my baking (he once told me "those turnovers look like crap") and since he was in the trade longer I still remember his business advise clearly: "your first opportunity to make money is not when you sell, but when you buy". Through his direct approach I felt support for the young entrepreneur in me that he himself once was, even in the little things he gave me during his help like crates, baking pans and contacts.

It was an honor to have worked with you and we appreciate the groundwork you have done for Dutch Delicious. From all of us at Dutch Delicious we extend our condolences to his family.Following is the obituary from Foster & McGarvey.


On August 27, 2017 Peter Huppelschoten passed away at the age of 79 years.

He is survived by his loving wife of 55 years, Josephine; son Peter (Juliette); daughter Anita (Byron); six grandchildren, Rachelle (Shaun), Nicolaas (Jessica), Calvin, Jennifer (Nathan), Jarrod, Amber and one great grandson, Damien. 

Peter arrived in Canada in 1965 with his wife and young son. In 1969 he bought Sherbrooke Bakery which they operated until their retirement in 2001. The bakery is still in existence under the name Dutch Delicious. 

The family wishes to thank the staff at CapitalCare Lynnwood for their care and compassion. There will not be a service.

In lieu of flowers, donations can be made to Alzheimer Society of Alberta, 10531 Kingsway Avenue or CapitalCare Foundation.


Principle 5 & 6

I'm again and again amazed at peoples stories. Heather says it so well: "I love people... I just love them". Talking with them you find out the joys and the struggles they have. Breaking bread really is meant to be done together. 

In his book, How to Win Friends & Influence People, Dale Carnegie writes in a few principles how to make friends and suggests to come to Dutch Delicious to take some real bread to break with people. No, actually he doesn't. He does, however, give some key elements to make relationships a grand experience for all involved. 

Principle 5: Talk in terms of the other persons interest.

When you really connect with a person, Dale goes on to describe that a moistening of the eyes will occur. When you are really interested in the other person, and take all the principles to heart you will notice that you really connect as individuals. 

Principle 6: Make the other person feel important - and do it sincerely.

In the beginning of the book Dale states that every single person is only interested in themselves. People then often listen to respond instead of listening to understand. So to help you while 'breaking bread together' ask yourself the question, "What is there about the other person that I can honestly admire?" On the next page of this fantastic book he writes about connecting with people just to show kindness without expecting anything in return.

Hoping it will make a difference in your next interaction, as it has in mine. Next time you see me I'd love to hear what amazing stories you have heard and learned. 


For me relationships are one of the reasons I love times in front of the bakery. Yes, right on the side walk. Here I meet the customers, and ... on a crisp summer morning, "where His mercies are new", the first bread is just in the oven and a hot cup of D.E. is on my lap - its the time to break bread with the team of blue checkered pants bakers.

 "That is a feeling that flows and sings in your memory long after the incident is past." Carnegie

"That is a feeling that flows and sings in your memory long after the incident is past." Carnegie

Giving it Away

Breaking bread together is a personal signature of our bakery; chosen because we are in the bonding business. We connect with people. Our love for people and for food is summed up in this statement.

We have been doing this quite literally for this past week by giving half a loaf of Multi grain bread to our customers. Its been fun introducing people to our way of doing business, which is fostering relationships.

But like a wedding cake, we added a tier to our very own way of breaking bread. We mixed up our team so that our bakers were making sandwiches and our front team did the baking to prepare for our annual field-trip. We all did something different than we were used to so we all contributed to preparing this special lunch!

And off we went in two cars to the Sturgeon Hospital in St. Albert. Here Lila was waiting at the door, welcoming us in. (We first went to the wrong door and almost fed the whole shipping and receiving department, who were of course happy to receive this surprise visit. After an inside phone call Lila was able to secure the lunch for her department: the Adult day Support Program.) Over two days we fed close to 50 patients and a bakers dozen of hospital staff. It was a whole new level for us to be out of our regular routine, and was amazing to give of our very own to people in the same community!


"Slice me some bologna."

"Sieb, I have an oil filter for you that fits your car! You may have it"

Every week Bob comes for a loaf of brown bread and 14 slices of bologna, his weekly work lunches. Bob drives tractors, has a few cars, works for Kenworth and trouble shoots these engines for a living. He'll know in a split second what is wrong with your engine, knows how to maintain it, and fix it. Anything engine, on wheels and diesel - he's the man. He'll remind me when I'm due for a oil change, when my tires are too low, even surprise-washed my car for me!

So here I stand. How do I tell him that I've never changed my own oil?! I mean, this filter must be used to run the oil through, maybe over, who knows?! Maybe its supposed to be in the filter? I try to start: " Nice. Thanks Bob. So .. do I uh... it's just for the oil right?" Bob says slowly, "Yes, its for your car. It fits yours!" I continue trying to make it sound like I know what this is about: "So I just hold it under...? Or do I screw it on..."

Baking bread is to some a science, just like engines are to me. There is a whole lot going on even as soon as the water comes into contact with the flour. Never mind mixing it at the right temperature, with the right equipment and adding other ingredients. Then lets talk about the time, and the 'heart' that goes into it. Because really, our hands are extensions of our hearts which will put the love in each loaf!

So about that time...This is why we start early in the morning to have the bread ready for you during the day time. We bake all night to have the bread fresh for you in the morning. The process of resting, kneading, shaping, rising and baking takes anywhere from 4 -48 hours! So when you order your loaf, your pastry, your dessert, we ask for one day, sometimes even two days notice. This is so that we can bake it for you at night(!) so you can enjoy it fresh THAT day. 

Its okay if you do not know anything about baking, that is why we are here. We LOVE to do it for you, really we do. So come in, take your favorites; we did bake it fresh that morning, that night! Even if you didn't know.

I never did get my oil filter. Bob responded to me, "Just slice me my bologna, that's what you know - stick with it".

Ugly Christmas Sweater Syndrome

You don't wear a graduation cap when visiting a graduation party. No onesie to a baby-shower, nor a tie with houses on it for a house warming party. Neither do we all love those red and green Christmas sweaters that get trotted out to Christmas parties.

When we Dutch folks, and even Europeans in general, bring food to a party, the whole focus is on "breaking bread together". The reason we eat with people is to get to enjoy each others company. Sharing food accomplishes this more than anything else. North Americans seem to get hung up on the theme of the celebration. On birthday cakes we see fake, sometimes even non-edible, items to highlight the theme, instead of focusing our attention on the people we are celebrating with. We get served food that has sacrificed flavor for looks. So we will see a fondant diaper on a baby-shower cake, spiders on Halloween cakes, and most nearly every other non edible, unnaturally coloured decor on their cakes. 

When asked at the bakery if we make birthday cakes, I'm often confused, although I understand the question. Yes, we make cakes! Of course you may eat them at a birthday party; you can eat them anytime! We are easy going like that. We believe food should be pleasing to both the eye and the palate. We really enjoy being able to create a beautiful cake using all the natural beauty that God has placed around us in the wide array of colours and shapes in fruit, nuts, chocolate, etc. So you can ooh and aah over the cake and then turn your focus back to the most important part of the celebration: enjoying time with your family and friends--even those who showed up in Christmas sweaters!

intentional integrity

It's so amazing to deal with people whom you can trust - at all times. People who are consistent in their talk and walk. 

Meeting people, you quickly realize that they become who they are because of their WHY in life. It is delightful to talk with these kinds of people. They are this way completely on purpose. Straight up honest is so refreshing.

At the bakery we have a Core Value that talks about short cuts: a way to get to your destination quicker, but at the cost of taste, relationships, quality, people, money or what ever the case may be. It's so worth it to have no secrets and to be who you are - on purpose - all the time. We aim to take the time to do it right all the time.

One great way to go quickly to your destination, however, is by flying from Edmonton to Amsterdam. Direct. Wow, that's just out of this world!

 foto:bert j

foto:bert j

a quarter of a century

Its really a three part story.

As you might know, our Patricia has been at the bakery for a long time. Yes we feel she is ours as we say in Dutch she is just about "part of the furniture". Her first day at the bakery was when Peter and Josephine moved their bakery to its current location. Since then it has changed to the siblings Vrieselaar and in '06 to us.

Patricia has been with three owners for a full 25 years of service. Its really a life long commitment that shows so much character. Yesterday it was fun celebrating this success with her family for a short coffee and her favorite meal - which was not from Dutch descent at all.

We'll miss you care, your stories and your service to the customers. Who will now talk to us, while looking over their glasses - the way you do best!

We wish you the best as you enjoy this new part of your life, where you get to be a full-time Oma. 

 "dat verdient een bloemetje" 

"dat verdient een bloemetje" 

a fast hurry

As Dutch folk we are known for many things. Of course the obvious windmills, tulips, and klompen...but did you know that another Dutch trait we are known for is speed? 

We love to hurry. Whether its a quick trip to the store, a fast bike ride down to the market, or a race against traffic to beat all those traffic jams Holland is famous for, we have a need for speed.  Relatives of mine had a grocery store in a small Dutch community. One day a lady came in puffing from exertion and declared that she was, "in a fast hurry!" so they had better be quick about it. 

In fact, the Dutch are so fast that in the year 2013 there were 8,442,360 speeding tickets handed out! That makes sense when you realize that there are also about 880 working traffic cameras in Holland. The government must figure why not capitalize on all those lead footed Dutchies. 

 "flits paal" (flash-pole)

"flits paal" (flash-pole)

The culture of friendship

Relationships are so amazing! It's impossible to stuff this feeling into a neat little nutshell.  It will take time and a longer explanation. It's kinda like bread...actually it's a lot like bread.

I just met with a friend tonight and I always am so fulfilled after meeting with friends like him. It gives me a feeling of completeness and it is the why in my life. Some one is at his best when being at the intersection of what he is passionate about, what he is good at, and what he feels his calling is.

Having this amazing store, a place where people like to spend time and even their money, is more than a dream come true. Meeting more people, and meeting people more is so enriching. Too many try to make it on their own in life, and its just not realistic - not even possible. Besides the personal need to connect with people, others we meet also have so much to offer in life experiences, that it is a loss when we forget to take the necessary steps to connect. 

In this same way relationships are like bread. Ingredients need to be combined and ripen in a specific culture to develop the right flavor, taste and structure. When every ingredient does its part, it's like an artisan bread. It's an enriching life giving experience for the better of all, not only the one initiating. Tony Robbins puts it well when he says "(..)Its a place to give (..) and not to take".

Next time you savour an artisan bread and you close your eyes to experience all the flavors coming to life on your palate, think of someone you can break it with; a person in your life you can connect better with, by giving something of yourself. It'll be worth it.

 "my door is always open.."

"my door is always open.."

"you're not even fifty yet..."

Most of us are not that old yet of course.

And although some are, I'm sure its like wine and cheese, that they get better with age. Back at home it is a big thing when you turn 50. It is the big five-zero.

Family members will get a doll dressed up in the front yard, sitting on a chair complete with walking cane. Signs are placed by the road to get people to honk three times. Flag-streamers are slung from the house to the gate and back - a big deal. Also with the food they have a special treat for this occasion.

In the Netherlands we call someone who is turning 50 an Abraham or a Sarah. And it's actually biblical: In John 8:57 it says: "..You're not even fifty years of age, how can you say you have seen Abraham?" In other words, are you that old that you were around in the time Abraham lived?

Dutch Bakers have baked to this for years with an almond filled speculaas doll in the shape of Abraham or Sarah to help celebrate this milestone.



Did you know....?

There are some questions that we get asked very often here at the bakery. So often that we decided to write a blog to put these burning questions to rest. Let's call it the FAQ page, if you will. 

FAQ #1  Are you open on Mondays?

A. Yes! We are open Monday - Friday 8 - 5:30 and Saturday 8 - 5. We'd love for you to stop by on Monday morning to start your week off sweet. On holiday Mondays we are closed to enjoy  family  time.

FAQ #2 Is your bread fresh?

A. Our bakers are early risers.(pun intended) The back of the bakery is a noisy rush around 2 am already! We bake all of our breads and buns fresh for each day. So that has to happen at night while the rest of us sleep so that the products will be ready to sell first thing in the morning. The delicious aroma in the bakery at 8 am will tell you all about it. Then, once all the bread has been bought up, that's it. We are out for the day. The bleary eyed bakers will be back around 2 am again to mix up a new batch fresh for that day. When we say its fresh, we mean it!

FAQ #3 Do you sell stroopwafels?

A. Of course! We are Dutch Delicious...you can't have delicious Dutchness without  stroopwafels.  We carry at least 4 different brands from extra butter to minis. If you don't  know what a stroopwafel is...think gooey caramel syrup sandwiched between 2 thin layers of  waffle. They are most often enjoyed with tea or coffee. You'll easily spot the true Dutchman--  he'll put the stroopwafel on top of his cup to warm up all that deliciously gooey syrup.

FAQ #4 What nationality is this bakery?

A. I know. It can be confusing. Holland, the Netherlands, Dutch...which is what? We are a Dutch bakery, meaning that we originate from the country called the Netherlands. People will often call the country Holland but this is not entirely correct. There are 12 provinces in the Netherlands and two of them are called Holland (north and south). The inhabitants of this country speak Dutch and are called the Dutch.  It has also been said that "If you ain't Dutch, you ain't much". I'm not sure on the accuracy of that one, but it is catchy. So welcome to our Dutch Delicious!

FAQ #5 What are your signature items?

A. Definitely our Dutch raisin bread and buns! We really put raisins in them and they are so moist and soft, just the way they should be.

Also the vanilla slice or 'tompouce' in Dutch. This flaky, creamy, vanilla custard delight is such a well known and loved Dutch pastry. 

Mocha cake squares are another totally Dutch indulgence! The Dutch love their coffee, so here it is in a pastry. Dutch mocha is not the same as our North American mocha in which we put chocolate. This mocha is straight up coffee!

Stroopwafels are another great seller. We've already introduced them in  FAQ #3.

And no Dutch coffee break would be complete without a speculaas cookie. You know the ones with the little windmills on them? Speculaas is a combination of spices which the Dutch use quite liberally. It's closest Canadian relative would be a sweet ginger snap cookie with more cinnamon. 


Can you make it a combo?

Some things are meant to be enjoyed all on their own . Just as they are because its such a stellar item. They need no embellishment. Like a super star, an A+, or even our famous Dutch Raisin bread.

The very first time my wife came to The Netherlands to visit me, she took her brother along. With our Sunday lunch we had rye crackers with your choice of liver sausage, cheese, tomato, salami and a few more toppings. In the Netherlands, and especially in my family where there are 8 children's mouths to feed, we can have our choice of one topping for this cracker, besides Mom's tomato soup.

Of course in the land of BIG and BIGGER we do everything large and easy. We drive through the bank, don't even get out of our seat to empty the mailbox, and also 'super size' our burgers and diet pops. So, what happened with my girlfriends brother? As you can imagine, the conversation around the table became steadily quieter as this foreign guest's cracker stack grew steadily higher!  Finally, rubbing his hands together in anticipation of devouring his creation, he awakened out of his reverie only to notice about eight pairs of eyes travelling from his sandwich-cracker and back to him. 

So what, then, does Dutch raisin bread have to do with all this? Well, growing up, we had just butter on our Raisin bread. That's because the bread is so heavy, yet semi sweet because of the raisin, currant combination, and moist because the raisins are soaked. It really is an A+;  a stand alone kinda bread. Selling my bread to customers has been thrilling because of their amazement at the amount of filling in it, while being at the same time 'interesting' in some ways.


How do you eat your slice of raisin bread? 

I've almost heard it all! Here are a few: 

  1. with butter.
  2. with peanut butter,
  3. toasted with brown sugar,
  4. with Gouda.
  5. as day old - turned into French toast.
  6. toasted with honey.
  7. used in bread pudding (all those raisins....yum)
  8. with PB & jelly
  9. I've even heard them used to make savory sandwiches! (fruit and cheese go well together...salty and sweet)

Are you making it a combo?


Have you ever heard of vlaflip? 

"Huh? Is that a far drive?" 

Actually it is a dessert.

Maybe you've heard of vla. And if you haven't, we think that you should. You'll need it to make vlaflip. Vla is a delectable Dutch pudding. It comes in a variety of flavours, the most popular being vanilla or chocolate and is a smooth, creamy, thick yet fluid custard. It is a very typically Dutch dessert as well as children's snack and can be found in all super markets in Holland.

Sound good? Let's continue. 

Vlaflip has some add-ins to make it even yummier. Here's another Dutch one for you: limonadesiroop.  Literally it means lemonade syrup. But it is oh so much more than lemonade. The Dutch have endless varieties of drink syrups that you add to water to make juice. So choose a flavour to tingle your taste buds and add it to your vla. Next we throw in some yogurt. Plain works best for this recipe, but you could add a flavoured version if you so desired. Serve it in layers so that it looks as pleasing as it tastes.

It's that easy. 3 simple ingredients for a super delicious dessert. If you want to make it a little more sophisticated, you could add fresh fruit and a mint leaf for garnish and serve it in a cocktail glass. So you see that vlaflip would be a welcome addition to a children's party as well as a grand finale to a formal dinner.

Have you tried it already?


Let them eat cake

If April showers bring May flowers, then May flowers must bring June weddings. Yes, folks, it is beginning to be that time of the year again. The birds are singing, the sun is shining, flowers are blooming, and love is in the air! That, of course, can only mean one thing: wedding cake! Did you know that Dutch Delicious makes wedding cakes?

Wedding cakes were a part of Siebe's repertoire even before he started the bakery. He made them for friends back when he still lived in Holland, but his very first Canadian cake was special. It was for our own wedding in 2006. Let me tell you a little of how that went.

Siebe was excited to plan and make our wedding cake all by himself. He drew up a beautiful 5 layer (yes, big families) with the middle 2 layers being 1 double high layer. To show our Dutch heritage, he chose to decorate it with fondant designs that had been impressed in a speculaas cookie plank. It looked lovely on paper! Now to execute his plan. Suffice it to say that it took him longer to decorate than anticipated and ended up requiring an extra set of hands to cover in fondant. But beautiful it was.

Then we had to transport the beautiful cake to our venue. This meant an hour long car ride for the cake. Siebe gingerly placed the cake on the back seat of our car and off we went. Half way through the trip he thought that we should maybe check how the cake was doing. So we pulled off the road and opened the box. You should know that our car seat is slanted. "Oh, no!" said Siebe as he saw the cake. It too, had begun to slant! That fancy double middle layer was sliding down the cake. "What do I do? Maybe if I turn the cake around it will slide back the other way to where it belongs?" Siebe thought out loud. So he did and on we drove until the next gas station. Another cake check with another slight rotation and we were once again on our way. In the end, we arrived at the venue with a perfectly centered cake that was much admired by all. 

Siebe has gotten better at making cakes over the years and has even delivered them incident free. He also has a few other bakers with him who know how to bake a cake as well, one of whom is a natural at cake decorating. So if you are planning a wedding this summer we would love you to stop by to see and taste what we have to offer. Or bring in your photos and ideas so that together we can make your wedding cake dreams come true just as ours did 11 years ago.



Why do we put droppies in pointy bags?

 We've all seen or had droppies in those clear conical shaped bags. Did you ever wonder why? Why don't we just use a regular bag? 

I actually wasn't sure myself, beyond being of the opinion that they look much more inviting than a plain bag. When filled up strategically, they can look like a piece of art or a party in a bag!  So I did a little digging around to find some more concrete reasoning behind the pointy bag.

In historic Holland every town had (and still has) an outdoor market where you can buy anything from spices, to shoes, to veggies, to thread... you name it and you're likely to find it.  Wares were laid out in bulk and the customer asked for the desired amount. Vendors needed an easy, cheap way to package their wares for the customer. Newspaper fit the bill as it was readily available and could be folded to contain goods of various shapes and sizes. Spices, candy, and other goods that could be poured were put in puntzakken (point bags) made of a square of newspaper rolled into a cone. This made for a stronger bag as well as being easy for the customer to pour out. 

Although the newspaper version is not used anymore for hygienic reasons, the puntzak is still used in Holland and Belgium today. Fries and oliebollen are often served in paper puntzakken. The wide opening makes it easy to reach in and the small bottom keeps the food on the bottom warm. The plastic version of the puntzak, as we have in our store, is used for bulk candy as well as for hardware like screws and nails. Not at the same time, though! ;) 

Some say that the puntzak fits more in it than a regular bag giving it instant appeal to the deal seeking Dutch. Some are impressed with its strong design and ease of use...good, practical Dutchmen. Yet, for the most of us who use them today, I think it is pure nostalgia that makes us grin with glee at a puntzak beautifully filled with candy.