Lau, Peet and Tineke

At Bakhuys De Heen you will find fresh bread and real stories: 'Like going back in time'.

In the cosy Brabant village of De Heen, there is a small bakhuys that has grown in significance over the past decade. Het Bakhuys, as it is now affectionately called, is a living monument that, thanks to a close-knit group of volunteers, not only bakes bread but also provides connection and conviviality.

It all started in 2010, when Lau and Peet, active at Stichting 400 jaar De Heen, started looking for a location for a temporary exhibition. What did Lau and Peet find in their search? An old bakery. But also: a ruin. Yet they saw potential. With support from the province's My Beautiful Brabant project, and after two years of lobbying, they got a grant to restore the bakery. The conditions were strict: the project had to be educational, sustainable, and executed with local materials. "It was a big job," Peet says sitting in the sun on the terrace of the Bakhuys, "but it has definitely been worth it."

The new large kiln was built in 2014 by two Belgian kiln builders. The first bread was baked in June that year. "With an audience there!", laughs Lau. "That was magical." Since then, the last Saturday of the month has become baking day. Every last Saturday, the now 11 volunteers are ready to bake bread for anyone looking for real fresh bread.

Currant bread and connection
What began as a local initiative has now grown into a regional phenomenon. “People come from Belgium, sometimes driving three quarters of an hour just to buy their bread here,” says Tineke, who is now also a regular volunteer. “This place is so peaceful and cosy. It’s as if you’re in France. It exudes tranquillity, but it also fosters a sense of connection: people queue up and have a natter with one another. Something you don’t see in the supermarket anymore. Sometimes friendships even develop. At a time when everything seems so individualistic, this is a place where people really get to know one another. I’m proud of that.”
The currant loaf, made to Peet’s recipe, has become quite famous in the region. “We always have the currant loaf in stock,” he says proudly. White and wholemeal too. The rest is a surprise; they never reveal what’s being baked that day.

The power of volunteers
The secret to the Bakhuys’ success? A rock-solid group of volunteers. With eleven people of different ages – ranging from those in their thirties to Jan, the 89-year-old with a background in baking – the Bakhuys is a colourful bunch. “There’s always room for a joke or a chat amongst us,” says Tineke. “Everyone’s willing to work hard: the quality of the bread comes first. But because the chemistry between us is so good, it all just falls into place.”

Education with fire and yeast
As well as the baking days, an educational programme has also been set up, in which primary school pupils from the region learn where their bread comes from. “They light fires, weigh out flour and carry out experiments with yeast,” says Peet. “They learn with their hands and eyes.” One little boy once drew a picture of the process – it now hangs, framed, in the Bakhuys. “Children don’t get to see this traditional craft in action anywhere else anymore. By inviting them here, they discover how it’s really done. That makes an impression,” says Lau. “And that’s exactly what we want.”

Back to basics
At the Bakhuys, you taste more than just bread: you taste dedication, friendship and a slice of the past. “It’s back to basics,” says Lau. “No apps, no rush. Just a fire, flour, and people coming together. It’s lovely.” The summer months bring even more life: there are stalls selling honey, beer, glassware, and sometimes an owl or a town crier. In winter, it’s warm inside, the fire crackles, and the bread smells wonderful. “Actually, every month here is lovely,” beams Tineke. “And the bread is just as delicious every month!”

View the website of Bakhuys De Heen.

June 2025