Bakhuys makes croissants that reviewers describe as 'as good as a French bakery.' The lamination is visible in every bite, the butter is rich without being greasy, and the croissant achieves the rare balance of crispy exterior and tender interior. Like all pastries here, they're made fresh each day with no frozen dough.
Tips from diners
Pair this with one of their excellent espressos — the combination is as good as you'll find in Amsterdam for under €7.
Reviewers compare Bakhuys' sourdough to Paris bakeries — the crust achieves proper crackling when fresh (within 2 hours of baking), and the crumb is open with good fermentation flavor. The bakery doesn't use commercial yeast, only a long-fermented starter, and bakes new batches every few hours. This is the flagship product.
Tips from diners
Arrive before 10am — the early batches have the crispiest crust. After 11am, even fresh loaves have lost some of the crust crunch.
The chocolate is properly couverture (not cheap chocolate), and the pastry has the same lamination as their croissants. Reviewers note the chocolate-to-pastry ratio is better balanced than many cafés, where chocolate bars can be too thick. The pastry stays warm and slightly melted for about 20 minutes after baking.
Tips from diners
Eat this immediately after buying — it's best warm when the chocolate is still melted.
These are different from American-style cinnamon rolls — less sweet, more balanced, with a tender crumb and visible cinnamon swirls throughout. The glaze is subtle (not heavy icing), and the roll pulls apart cleanly without falling apart. A popular weekend treat.
Tips from diners
These are a weekend specialty — show up Saturday or Sunday morning. Weekday availability is more limited.
The almond cream is made in-house and provides sweetness and richness without being cloyingly sugary. The croissant maintains its layers even with the filling, and the sliced almond topping adds crunch. This sits between savory and sweet, making it suitable for breakfast or afternoon snack.
Tips from diners
This isn't on every day — ask the staff if they're available today before ordering.
Bakhuys is a century-old family bakery where sourdough bakes in a visible wood-fired oven in the middle of the shop. The ovens run all day producing fresh bread, croissants, pains au chocolat, and cinnamon rolls. All bread and pastries are made on-site with no frozen components — the sourdough is their flagship, and reviewers consistently note the crust and crumb rivals Paris. Seating is available both inside and outside.
The wood-fired oven is in the middle of the shop — you can watch bread bake while eating. It's worth sitting inside even if the weather is nice outside.
Show up between 7-8am on weekdays to avoid queues that form by 10am on weekends. You'll be in and out in 5 minutes.
You can see the metro and tram from the outdoor seating — it's a great people-watching spot while eating a croissant.
Page last updated: