Amsterdam • Netherlands | Bakers & Roasters

Breakfast may quite possibly be my favorite meal of the day. Eggs Benedict. Dutch Baby. Chilaquiles. Hash. French Toast. One of each please! Makes me hungry just thinking about it. It’s the only meal where it is 100% acceptable (in public) to eat dessert as your meal. In the US, brunch is something we take very seriously. It is the perfect way to refuel (and recover) after a late Friday or Saturday night, and it is essential in kicking off a Sunday Funday.

In our previous lives in San Diego and Los Angeles, brunch was a fairly regular part of our weekend routine – mornings spent lingering in the sun, mimosa in hand, catching up with friends. Weekend mornings out here appear to follow a bit of a different beat with most folks grabbing a quick café and croissant; however, the number of places catering to the brunch crowd are continuing to grow.  It may be the promise of good weather to come, but I find myself yearning for those lazy Sunday brunches.

Last Saturday, we headed up to Amsterdam to get a much-needed break from work. Needing some fuel before we tackled the Rijksmuseum, I insisted that brunch be part of the day’s plan and Jared delivered.

Bakers & Roasters 1Bakers & Roasters                            Eerste Jacob van Campenstraat 54, 1072 BH Amsterdam

It’s a New Zealand style cafe just a stone’s throw from the Heineken brewery (for those looking to fill-up before the “Heineken Experience”) or a quick jaunt from both the Rijksmuseum and Van Gogh Museum.  The menu isn’t exhaustive, but it is sure to please everyone. Unable to decide between sweet or savory, I went for the B&R Special which gives a taste of both. Jared opted for the Kiwi Brekkie. The food was delicious and the help friendly. We both left with very full bellies. I definitely recommend giving this place a visit if you find yourself in Amsterdam.


Glühkriekwein | Glühwein with a Belgian Twist

Ah, glühwein. If you pass through a market without enjoying at least one mug of Glühwein, then you have not fully embraced the market experience – it is the drinkable essence of a German Christmas market. I don’t know what exactly it is about this magic nectar, but this spiced, warm beverage always brightens my spirits even on the worst of days.

The Belgians have taken the traditional glühwein and given it a Belgian makeover by replacing the traditional wein (wine) with kriek (cherry beer). We recently enjoyed glühkriek at the Christmas Beer Festival, and while the glühkriek on its own was a bit too sweet for us, we decided kriek could be a great addition to the traditional glühwein. And so, we will call this glühkriekwein.


1 bottle of wine (750 ml)
2 bottles of kriek beer (750 ml total) – we used Lindemans
1/4 cup sugar (50g) – or more if you like it sweeter
2 clementines
4 sticks of cinnamon
15 whole cloves

Grab a heavy bottomed pot and pour in the wine, kriek, sugar, and cinnamon sticks. Cut the clementines in half and push the whole cloves into the flesh (makes it easier to find them later). Put the heat on medium-low and let it simmer for 20-25 minutes, stirring occasionally. Remove the fruit and cinnamon sticks, strain if needed. Dish into some mugs and enjoy.

Bonus points if you can find a boot-shaped mug to drink it out of.IMG_1874