Founder

Choosing a profession or education is very exciting, especially at a young age. However, I can still remember the moment I made this decision. At the dinner table with my parents, with a so-called job book. The culinary school we regularly attended always caught my attention in a certain way. The love for cooking and baking goes back generations and is in the family. Many of my peers took a different path, but I decided to follow my gut. No wonder that I chose a culinary education after high school.

After my education I worked under the direction of Robert Kranenborg as a chef patisserie at ‘Le Clair’. In addition, I have gained experience in various areas with ‘Unlimited Delicious’ and ‘Dutch Homemade’. In the meantime, I toyed with the idea of owning my own business. Preferably one where I could combine different expertises. My dream? Performing a craft freely and expressing my own creativity.

To expand my knowledge, I continued my training in boulangerie/viennoiserie at Bakery Institute. Here I found the recognition I missed in other places. Back to the basics, knowledge about the raw materials and honesty about the origin. In these areas I have gained even more experience at ‘Boulangerie Oscar’ and ‘Proof Bakery’.

The defining moment at the dining table is now more than 16 years ago. The job book has given way to cookbooks and large machines. At Water & Meel, all my knowledge comes together: my love for craft, attention to the profession and a unique product as a result. I hop you share these values with me and I welcome you to the bakery in Amersfoort. Time to harvest together what has been sown.