De Bakkerswinkel ★ 3.9
The Rotterdam branch of the Dutch artisan bakery chain, known for serious sourdough, rye loaves and seed-crusted breads. Located in Centrum.
Worth the queue: Rye sourdough and Dutch-style lunch rolls
Dudok Patisserie is a bakery in Centrum, Rotterdam.
Editorially verified May 25, 2026 by Lewis Vaughan, TableJourney editor. Source.
Address: Meent 33a, 3011 JC Rotterdam
The Rotterdam branch of the Dutch artisan bakery chain, known for serious sourdough, rye loaves and seed-crusted breads. Located in Centrum.
Worth the queue: Rye sourdough and Dutch-style lunch rolls
A Nieuwe Binnenweg artisan bakery producing Dutch-French laminated pastry at the highest level: cardamom knots, almond croissants, and sourdough in a compact.
Worth the queue: Sourdough boule with crispy crust and open crumb
Four generations of baking in Rotterdam since 1899. Jan Bussing's French-inspired breads and traditional Dutch buns remain some of the most consistent.
Worth the queue: Krentenbol (currant bun) and pain de campagne
A Lloydkwartier artisan bakery serving the creative district with sourdough, rye, and whole-grain loaves. Open tue-sun 08:00-17:00; closed mon.
Worth the queue: Layer cake and sourdough loaf
A Rotterdam cookie and pastry specialist on Nieuwe Binnenweg making Dutch and Flemish biscuit traditions, speculaas, gevulde koek. Located in Rotterdam Noord.
Worth the queue: Cinnamon roll and carrot cake
Rotterdam's dedicated vegan bakery producing wholly plant-based croissants, cakes, and sourdough loaves on Jonker Fransstraat in Noord. Booking recommended.
Worth the queue: Vegan croissant and plant-based layer cakes
The Rotterdam branch of the Dutch artisan bakery chain, known for serious sourdough, rye loaves and seed-crusted breads. Located in Centrum.
Worth the queue: Rye sourdough and Dutch-style lunch rolls
A Nieuwe Binnenweg artisan bakery producing Dutch-French laminated pastry at the highest level: cardamom knots, almond croissants, and sourdough in a compact.
Worth the queue: Sourdough boule with crispy crust and open crumb
Four generations of baking in Rotterdam since 1899. Jan Bussing's French-inspired breads and traditional Dutch buns remain some of the most consistent.
Worth the queue: Krentenbol (currant bun) and pain de campagne