Lex Brakenhoff is the third generation of the family business. 'Our bakery will be 75 years old in 2022. We come from a family where the men were bakers or farmers. The name Brakenhoff is a well-known name in the Zaan region, with many family members still working in a bakery.

My grandfather started the bakery at a different location in the village. We moved to 1054 Dorpsstraat in Assendelft in 1947. The area used to be called the Krentenplein, because all the houses then belonged to the Brakenhoff family.'

Time

'Bread shouldn't just be a "topping". Without toppings it should also taste good. Quality is of paramount importance to us. We use the best quality raw materials for our bread and pastries. The more time you take for that, the tastier the dough becomes.

We like to add love to it. You have to give it time and attention. If the dough has risen then the air is trapped. If you don't treat it with love, it collapses.'

Zaan cooperation

We enjoy working with other Zaan region makers. Drive and passion for the product are evident. We enjoy our work and that makes us think of new things.

Together with other entrepreneurs, this is how we promote Pinksterdrie. On Whit Monday, three hundred Zaankanters defeated three thousand Spanish soldiers at the Kalverschans, the current Zaanse Schans. This was celebrated the following day with a feast and a day off. Pentecost three had fallen into oblivion. That's why we like to call attention to this together.'

Duivekater

'In the region, duivekater has been eaten since Germanic times. Back then it was a sacrificial bread to honour the gods. Now it is on the table every day at breakfast and sometimes with coffee. It is a typical Zaanish product that we are known for. People like to eat it fresh from the oven. Our duivekater becomes even tastier when you leave it for a few days

As a baker, I think it's important to innovate. So I'm always developing new flavours and colour combinations. I'm endlessly experimenting until I'm really satisfied. For Pinksterdrie, we developed the Zaans schransje, so delicious that you keep gorging yourself. It's a spicy biscuit that contains peppers just like in Zaans sambal. The chocolate refers to the cocoa for which the Zaan region is famous. And it is baked in the shape of a little mill.'

An eye for society

'Combating food waste is very important to us. We have a till system that allows us to calculate the demand for certain products. What is left over goes to less fortunate people. In the month of October, in honour of the IFIKZ festival, we donate a free pigeon-cake to Food Bank customers.

Students can also use the bakery here for their banana bread free of charge. They dry banana peels and grind them, thus adding more fibre to the bread. We are happy to support such a great initiative.'