RANKING DUTCH BAKERY FOOD ON A TIER LIST 🇳🇱 (americans try dutch food)

[@Terigena]

"It is not something you would have with coffee..." Teleurgestelde uitvaartondernemer geluiden.

[@fredvankempen2177]

Yeah.... koffie-en-cake (wet cake, oma' s cake, RB cake..) is a staple, M&A !

[@Depakot-NL]

Its made with coffeecream , koffieroom

[@Bandit-Darville]

Bolletjes kaas en bolletjes ham all the way. Cake is overrated.

[@cbronoord]

Happy Sinterklaas evening to all Dutch and Belgian viewers

[@marcobreur.]

Gezellig sinterklaasavond aan u too.

[@MartinWebNatures]

Bedankt - thanks 🇳🇱

[@Bowwow30]

In Nederland vieren we pakjesavond op 5 december. Zodoende heeft de Sint tijd om de volgende dag, op zijn echte sterfdag, in België te zijn.

[@YorickBrink]

Dank je

[@andreathegreat8766]

Kerststol!

[@RikFTK]

You can't get more Dutch than roombotercake. It's a kringverjaardag classic. And we absolutely have it with coffee, not with a meal. It's nice with sweetened whipped cream. Traditionally it's eaten at funerals as well. And we do eat rozijnenbollen without anything on it.

[@woef]

krentenbol met kaas is normaal

[@sepermakerchoe7333]

@@woef 1x per ongeluk gezeg dat ik er pindakaas op wou... (hoorde wat wil je op brood ipv krentenbrood) mijn vader stond te kijken en wou lachen bij de eerste hap... helaas voor hem :-P nieuwe favoriet gevonden.

[@gilles111]

@@woef Beetje afhankelijk van de regio waar je vandaan komt. Als Achterhoeker is het heel normaal om er kaas op te doen maar hier in de regio Rotterdam (waar ik nu woon) staan mensen me regelmatig raar aan te kijken. Ken hier weer veel mensen die er boter en suiker op doen. En een Surinaamse collega smeert er juist weer pindakaas en sambal op; ook een prima combinatie moet ik zeggen.

[@RikFTK]

@@woef Oh kaas erop is heerlijk en pindakaas ook. Maar ik eet ze ook gewoon kaal.

[@JaapGinder]

@@woef Zeker weten!!!

[@fionaek]

Do a cheese tier list. Komijnekaas, gatenkaas, oude kaas, jonge kaas, belegen, mosterdkaas, brandnetel kaas etc

[@MarcKloos]

Sambalkaas

[@buncharted]

love this idea

[@fionaek]

@@MarcKloosja goeie

[@fionaek]

@@bunchartedlet me know if you need help🤗

[@TheSuperappelflap]

bunkerkaas, chilipeperkaas, geitenkaas

[@ilex471]

Yay, saucijzenbroodje on top! You are now officially Dutch! I have been buying saucijzenbroodjes from van der Sterre (formerly Spiering, but only old people still know that name) for something like 40 years now, and what amazes me is how they keep a consistent taste. But, like I said, whenever you get to Amsterdam, try the saucijzenbroodjes from Holtkamp Patisserie at Vijzelgracht. They are scrum-diddely-umptious. They are made with veal and the pastry is even more flakey then from van der Sterre. Mr. Holtkamp always says: if a saucijzenbroodje doesn't flake, it's no good.

[@Michiel1972]

You forgot Puddingbroodje and the Moorkop. And we usually eat the Tompouce by taking of the top with the whipped cream and eat it. Then we eat the bottom part with the creamy layer. So you won't make a big mess.

[@Blackadder75]

Lol 1 minute in and Alex devouring the whole center koffiebroodje like he hadn't eaten in 3 days had me in stitches already

[@buncharted]

😂😂😂

[@renevw5812]

Hi, tip for eating the tompouce. Put the soft on top, and the pink under the bottom. So pudding, bottom, pink, bottom, most easy way to eat it that way :)

[@spoonwinnipeg2021]

Let's be honest here. There's no easy way to eat a tompouce.

[@Shadowleecher]

What blasphemy way is this? You rip the top off, eat thats first. Then by hand grab the bottom part with custard layer and take bites. thats "the easy way"

[@milestone76]

any tips for moorkop? :P

[@Shadowleecher]

@@milestone76 no thats just a cluster f... of a backed good 🤣

[@renevw5812]

@@milestone76 If you want to eat it with your hands.......Eat it upside down. The people from Den Bosch know that :) . That way people are the least messy.

[@Wageningst]

You know you've integrated into dutch culture when you refer to it as a 'magnetron' instead of a microwave :D

[@theflyingdutchguy9870]

megatron*

[@MartijnPennings]

I mean... MAGNETRON is at least 100x more cool and powerful than microwave oven.

[@basketelaar9757]

Tip for eating tompouce: don't flip the top, but take it off and put it on the bottom. Your teeth won't squash the filling and you can get a full bite without destroying the thing!

[@Professor_Internet_PhD]

Or just nibble top, bottom, top, bottom without placing the top on the bottom.🤷‍♂

[@annelies_toyou]

Or put it on its side and slice bite size slices to still get the tompouce bite *experience* without the mess.

[@Rayman9000]

Bummer that they were out of suikerbrood, even the ones from some supermarkets rank A to S for me! And Spekkoek while being Indonesian, it is sold at a bunch of toko's and it's so good! Especially the one that's green/brown I think you'd like it too, it's rich and spiced and it looks very pretty.

[@FrietjeOorlog]

Calling the microwave the 'magnetron' tells me your assimilation is coming along nicely lol. (A magnetron is the microwave emitter in a microwave oven, and the Dutch name for a microwave)

[@drakenstein6434]

In Zeeland you MUST try the bolus.

[@buncharted]

we’ve had many bolussen. very very yummy :)

[@TheSuperappelflap]

Ik heb net zelf een lekkere bolus gedraaid :)

[@marijkenagelkerke6474]

If in Heinkenszand (Zeeland), try the bolus with cream from bakker Boer in the Dorpstraat. If I remember correctly they are called "kanieop" or something like that. They are the absolute best and not available anywhere else.​@@buncharted

[@mnoorlander9205]

Yes! In Oost Souburg the bolus with cream is called a "jikkemiene". It is the most bought treat for birthdays at my work!

[@xjeAmm]

you guys should do a ranking of all the dutch snackbar snacks!

[@jmzegwaard]

kzbin.info/www/bejne/pXuofKiHq9CHbtU

[@arwengrune]

"Koffie broodje" is called that because it's serverd NEXT TO the coffee, much like tea cakes (= British) are called that because that are saved with the tea

[@eddys.3524]

Leuk om weeer een video van jullie te zien... volgens mij zat er even tussen.. Ik hoop dat het opnemen van de video even leuk was voor jullie dan het voor mij was om ernaar te kijken... ik kreeg toch weer trek...

[@skollbrod]

Take the roomboter cake, put on some whip cream and decorate with sweets: sprinkles, m&M's or whatever you like. That is broke parents children's birthday party

[@gilles111]

Also, cut the slices a little smaller, easier to eat; that chunk of cake should 2 slices of cake.

[@Rrr000yyY]

My motto for roomboter cake is whipcream with a side of cake please

[@Weener927]

Great video! A tompouce can be eaten in few ways: 1. take a good serrated knife and slice it calmly into slices of about 2 centimeters or 2. take the first layer of glazed dough of the pudding layer and eat it out of your hand and than secondly, the bottom is separated into smaller chunks with a small pastry spoon. And you use the pastry spoon to eat those chunks. Try the roombotercake with whipped cream and advocaat. (Advocaat = egg liquor.) A delicious treat, especially after a walk in winter periods.

[@pintdigitaleproeverij3916]

roomboter cake: something you get as standard at a funeral. Thin slices and lots of tears 🤣

[@buncharted]

what!!! i had no idea

[@NL-001]

Sliced cake is not so regular anymore.

[@spoonwinnipeg2021]

Just yesterday, my two brothers and I were discussing what Dutch foods we still crave when visiting and which are more about memory & sentiment. Turns out all three of us have a very different pallet from in our childhoods. For me, eierkoeken have fallen by the wayside but I could still eat sauzijzenbroodje and almandenkoeken on the daily. none of us ever need to have vla ever again. Lol Thanks for the fun video.

[@yvetteb2670]

About the eierkoek. 1 way you can eat it (its good, but not good for you) butter and sugar

[@channel4ferrets]

A rozijnenbol tastes really great with some butter and old (Gouda) cheese on it.

[@MartijnPennings]

So....is a rozijnenbol different from a krentenbol?!? If so i don't think I've ever had a rozijnenbol before.

[@flitsertheo]

You are mixing "koffiekoeken" which usually replace bread at a meal and cookies and pastries which are eaten as a snack or desert. The koffiekoeken as known in Flanders : 1:13 ronde suikerkoek, a slightly different rectangular version exists also. 3:26 croissant 8:33 chocoladekoek 11:16 boterkoek, is totally different in Flanders, resembles a croissant without the typical shape. Everything else is considered either a cookie or pastry. We also have "kramiek" or "rozijnenbrood" (bread with raisins) and suikerbrood (bread with lumps of sugar) 12:30 still eating as an American. I actually use a fork to eat a Tompouce (or Tompoes) to avoid the mess.

[@CakeboyRiP]

I really prefer to bake at home (hence the name) and a lot of bakeries are chains and don't actually make the bread/pastries themselves but just finish them in the oven. A true baker that makes everything from scratch is just 👌🏻

[@TheSuperappelflap]

With the eierkoek there is a huge difference between the cheap store-bought ones and the fresh ones from a real bakery. The prepackaged ones in the store have this ammonia scent that is very offputting for me, but a fresh one from a bakery is delicious, with some butter and cheese or grated coconut, hmmm On the roomboter cake you can put some whipped cream and chocolate sprinkles or other topping like the ones you put on soft serve ice cream, its a fun dessert for kids Oh and idk who said that that thing with the raisins is called "rozijnenbol", thats called a "krentenbol"

[@buncharted]

raisins and currants are similar but not the same! i agree that i do see more krentenbollen around though, our local bakery just must use raisins

[@TheSuperappelflap]

​@@buncharted Krenten are raisins. According to wikipedia derived from the French "raisin de Corinthe" which are raisins from a specific type of grape historically grown near Corinth in Greece. Red or black currants, which you are referring to, are different types of berries, and they are never used in bread or buns afaik, theyre used for sauces, mostly for game meat and poultry, specifically on christmas. Like juniper berries.

[@letitiarademakers6304]

​@@TheSuperappelflapkrenten en rozijnen zijn echt andere gedroogde druiven... Krenten zijn van kleinere druiven en sterker van smaak. Rozijnen zijn groter en meer dan 3 weken gedroogd. Een krentenbol is vaak meer gelig en 'fruit ' brood dan een rozijnenbol. Overigens is het meer een broodje dan gebak. Vroeger at ik ze alleen maar met boter, later ben ik ze ook met oude kaas erop gaan waarderen.

[@FlipjevanTiel]

Your name is TheSuperappelflap, but you didn't notice that they didn't test the humble, but incredible "appelflap"? 😭 😉

[@TheSuperappelflap]

@@FlipjevanTiel I did notice, I was so insulted I did not want to mention it.

[@veritas.liberabit]

YOU TOOK THE WHOLE MIDDLE PART!!!!😂😂 1:28 I couldn’t stop laughing at her face.....so relatable because that’s OBVIOUSLY the best part of the koffiebroodje!!

[@Columbasta]

16:33 "- only if you show me your tompoucy". I did NOT see what you did there 😂

[@buncharted]

😅😅😅

[@htimsid]

That was hilarious!

[@Aviertje]

Appelbeignets are my favorite new years eve treat, and that's an accomplishment given how delicious the appelflappen and oliebollen are from my local baker! Roombotercake is something you have during coffee/tea time, typically with some whipped cream on top and a fruit of choice (strawberries?) added. I am sure it has merits on its own too, but that's how I've always experienced it. An interesting sequel of this video would probably be to try very local specialties, preferably those that bear their cities/towns name. (Mostly remembering this one because I lived near Weesp in my childhood and had my mind blown later on that weespermoppen weren't coincidentally named after where I was staying.) It might be trucky to do with freshly baked goods, so maybe there's some sort of 'supermarket-sold' middle-ground that can be reached? Alternatively, there are apparently a lot of authentic dutch recipes for cookies called 'moppen' (goudse, dalfse, weesper, etc) and maybe focused just on those might be interesting? I haven't had most of those myself so I have no clue how that would turn out!, but it might make for a fairer comparison... although you'd probably need more products to compare as a whole for a video. How about you visit your local candy store (jamin or whatever) and get a few of every product in the 'fill your own bag' selection? It might be a bit of a pain to label / name them, but I am sure your foreigner viewers might be curious what sort of classic candy staples rule the earth in these parts!

[@KoeKk]

A traditional Eierkoek is also made with ammonium as leavening agent which helps with their unique mouthfeel, it dissipates during baking so no ammonium is left behind!

[@AbeIJnst]

My favourite bakery item is amandelbroodje (almond paste filled, sugar coated puff pastry roll). If I had to choose from your list, I'd have a gevulde koek (sweet) or a saucijzenbroodje (savory). But I really do like the humble stroopwafel above all as daily cookie.

[@buncharted]

you really can’t go wrong with a stroopwafel

[@THORIONONE]

het is jammer dat je nu bijna nergens meer amandelbroodjes kan krijgen.

[@THORIONONE]

maar gelukkig zijn amandelbroodjes in de aanbieding bij hoogvliet van 4-12 tot 10-12 :)

[@pel666]

A top tier Febo would be great...what is YOUR fave Febo? More interesting, why have I never seen Kesbeke? Really Dutch, not standalone food (although when I was young we got a big Gurk like a bomb, and we loved it No McDonalds back then) but there are soooo many pickled things made to perfection. Picalilly to go with your fries, gurks with the Herring, tiny blocks in your beef potatoe salad (we call it salad but it is a dense mixture of potatoes, mayo, beef cooked to perfection and ingredients vary per location), mini gurks to go together with Duth cheese or Leverworst/smoked saucage and having one of them dutch flagpicks to hold it together like we have been doing for decades, Amsterdam or silver onions with Dutch beenham...that would make a great episode!

[@Rrr000yyY]

Appelbeignet is something you can actually get year round at a lot of places. It's the traditional oliebollen that only really get sold during the winter months. Traditional New Year snack!

[@FcRadioactive]

do a dutch fried snacks tier list I think you will love it

[@frankman90210]

Can always count on buncharted to come through with the best take on saucijzenbroodjes.

[@Roggen45]

The tompouce you had in the video is actually how they used to make it back in my childhood with pastry cream, the "lighter" version always makes me nauseous, no clue what they changed compared to the ones from my youth, but i prefer the one you have there more like a pudding pastry cream.

[@patricktrakzel9657]

You can't understand how good these products from a backery are unless you have tasted them yourself. The rozijnenbol ( used to be called krentenbol ) is really good with butter ( not margarine ). You can put a slice of cheese on it as well. That makes a nice combo with the sweet taste of the raisins. With a cup of coffee as breakfast to start your day. Amazing. What you missed, because you love the sauzijnenbroodje so much, is het worstenbroodje. Did you ever tried that? And of course the stroopwafel. Sometimes on the weekly ( I don't know if there is a daily market in Dordrecht ) there is a special stand for them. What I like to do when I'm on holiday is to try the local food. Whenever you come to The Netherlands just try it. Thanks for uploading this guys. Too bad I can give you only 1 thumbs up.

[@ziree22]

Like most bakery products, it's best used the same day you bought it plus it tastes the best early in the morning when it's freshly baked 😊

[@wernerdijkerman4126]

The "koffiebroodje"'s in the centrum of Vleuten (Near Utrecht, next to Albert Heijn) are the best one. They are delicious, with frosting all over the broodje.

[@annehoog]

The rozijnen/krentenbol is a staple in our house. My kids had one every day when they were younger as an after school snack and we always bring a bag of them with us on outings, with picknicks and when we go on vacation. We eat them as is, nothing on them although my husband when eating one at home does some times put boter and hagelslag on it.

[@Teknologix2010]

Rozijnenbol / krentenbol, Slice through middle hor. put in toaster shortly (keep looking) when ok for liking, eject and then use butter. :)

[@ibovisser8061]

Long time no see..... Roomboter cake with whipped cream, Sooooo good. You guys forgat the"bosse bol". And the poucemoes, I think there was real Vanille in it.

[@MmalpMm]

eierkoek (mainly snack for children) met vanille vla!! the best krentenbol with ham!! croissants are nice with ham too tompouce: filling creme diplomat, put it on its side en slice

[@NecramoniumVideo]

Something i know by now, is that buying from a bakery, that is not a chain, but a local bakery, they usually got the best bread as they got their own recipe. The chain bakeries like Jongerius, they usually get their stuff pre-baked from their main hub. And it can be a hit or miss.

[@ierske]

wow, there are so many pastries! You could do a seasonal one as well banketbakkersstaaf/roomboterstaaf, gevulde speculaas, oliebollen, appelflappen (both from the gebakkraam), pepernoten/kruidnoten, marsepein, kersstol and maybe some more?

[@buncharted]

we did that last year :) RATING SINTERKLAAS TREATS IN THE NETHERLANDS (americans try dutch snacks) kzbin.info/www/bejne/baO3pmavrNN2pqM

[@ReneVanKralingen]

Haia guys, one thing you should realy try is something from the olden days called "puddingstukje" (in Rotterdam also called "Rotterdamse hongerlijer" ), which was made of leftover cookiecrumbs from whatever baked goods .... these are quite hard to get nowadays.... but soooooo good!! .. ... love from Delft 😊

[@buncharted]

omg that sounds amazing

[@petervandieren]

I love to see you make a tier list of drop (liquorice).

[@MarcKloos]

All F's! 😂

[@petervandieren]

@@MarcKloos I like to see them struggle. Only one F is allowed 😂

[@mhjmstultiens]

Voor een snelle F-tier lijst is dit een goed idee. ^^

[@TheSuperappelflap]

Ja maar dan moeten ze wel de drie dubbel zoute bisal drop proberen, ik wil mensen zien huilen

[@buncharted]

kzbin.info/www/bejne/mGWQgYCPiNalpc0

[@darknessblades]

6:40 Lifehack for the store bought version of that cake. If you have a Pan, just bake the slice for a short while so each side of the cut is slightly baked, it will give the effect as if its freshly baked out of the oven 12:20 for the tompouce the way you eat it properly without squeezing out the filling: 1 remove the top so the butter-frosting/filling is on top 2 place the top/pink layer on the plate 3 place the remainder on top so the bottom of the tompouce is on top of the pink layer. 4 eat it And you guys forgot the most classical of duch foods: Bossche bollen

[@pauliensluimer3639]

Rozijnenbollen, chocoladebroodjes, koffiebroodjes, saucijsenbroodjes, croissants,etc, even opwarmen in de oven, heeeeerlijk!!! Tom pouce eerst het bovenkantje eten, dan de rest.

[@MarceldeJong]

4:36 I prefer “harde eierkoeken”, but at my local bakery they are 7 euro for 10, so it’s definitely an occasional luxury treat than something for every day.

[@IgorEngelen1974]

it wasn't exactly the same type but as a kid I used to dip eierkoeken in cold chocolate milk.

[@810Riet]

Try Bossche bollen from Bakkerij de Groot in 's Hertogenbosch, or go to Antwerp and to bakkerij Goosens for a roggeverdommeke (ryebread with lots of raisins) and their suikerbrood is the absolute best I ever ate. Chocolate from Chocolateline ...

[@GothCookie]

Eierkoek is mostly eaten as a diet food. In the early 2000s there was this woman called Sonja Bakker who had this diet book that promoted eierkoek as a diet cookie. And then the entire country started eating eierkoeken.

[@mignonhagemeijer3726]

Nha not really right? It was a big hit to eat it as diet food, but i feel like its more of a tussendoortje. I love it so much with either cheese or hagelslag.

[@Raevan1957]

Oh dit vind ik leuk, gewoon Buncharted youtube filmpje over het dagelijks leven hier. Volgende keer misschien de verschillende soepen?

[@MultiPsycho2]

You must try the coffee rolls with icing, they are even tastier. And the eierkoek (eggcook you need puy butter or cream with chocolate sprinkles on it). Or maybe make some banana with whipped cream with Neaquickcocoa powder. 😉

[@ElsaDewitt]

Good video with yummy snacks....now I'm hungry and it is midnight here, lol.

[@emielverschuur8395]

hai guys ik heb weer genoten van de video erg leuk jullie vroegen om iets te delen voor een andere smaaktest nou wat dachten jullie van dutch desserts de vla we hebben er verschillende van vanille vla , dubbel vla Yoghurt vla ,aardbeien vla noem maar op kijk eens in de koelling bij de Jumbo of AH en je zult zien dat er er een heleboel zijn en het is echt Nederlands na de maaltijd s' avonds even een bakje vla echt lekker ............ veel plezier

[@poni7373]

Specially in this Sinterklaas period, you should have included speculaas and/or gevulde speculaas.

[@buncharted]

we have an entire video about sinterklaas foods RATING SINTERKLAAS TREATS IN THE NETHERLANDS (americans try dutch snacks) kzbin.info/www/bejne/baO3pmavrNN2pqM

[@buddy1155]

If you don't want to make a mess eating a tompouse, take the top layer off, and eat it separate from the rest.

[@MarcKloos]

Unless there's whipped cream on top of it!

[@bondrewd-2000]

I have a friend from America moving here next year. I am going to make him eat a Tom poes and challenge him not to make a mess while eating it and see if he can figure it out.

[@zoetjez]

Or take the top layer off and put it underneath the bottom layer 🫶 I personally just squeeze it and eat some of the whipped cream first, so it fits in your mouth without having to deconstruct it 😂

[@remcohoman1011]

1:03 it all comes down to taste pallette.. I dont'like raisins, so, I hardly eat anything with them in it. Glacing the koffiebroodje doesn't apela aswell to me, and I'm not a sweet tooth. I like harty ones more, ham and cheese, suacijzenbroodjes are more my thing. tompouce though.. can't resist these hahaha!!!. Americans are also very into things that need "texture" and weirdly, in their mashed potatoes, they hate it.. they want smooth creamlike mashed potatoes. While in Netherlands, maybe region is involved, we like our mashed potatoes just smashed with a potato grinder, add some butter, some milk, papper, slat, and kerrie powder and that's it. We don't push it through a siff to make it lumpfree. :D Greetings from Delfzijl :D

[@Bowwow30]

Good timing of the fair chocolate ad right after the chocolate croissant. Or at least, in my case it showed.

[@WhisperSDI]

Yeahhhh the roombotercake is actually eaten with coffee/tea.. delicious with a little bit of whipped cream

[@snatermans]

Gekke tip Eierkoek met Saksische leverworst. :P Goeie combinatie van hartig en zoet!

[@DanielOud1]

Wat

[@andrenolet2452]

APPELFLAP, slightly warm, with powder sugar on top (a lot). Its the triangle shaped pastry

[@jtb357]

Als een zuinige Nederlander had ik vantevoren de grote items doormidden gesneden en dan misschien nog ieder een kwart, want er was zoveel te proeven. En dan zijn de overgebleven restanten nog later goed te eten. Zelf vind ik cake heerlijk. De citroencake is kekker fris.

[@jamila5909]

What I have learned from a baker is warm you oven on 350F and put you cookies or pastries for 5 or 6 minutes and it very nice

[@boerenlul1981]

You’re mostly right about the croissants. Croissants aren’t great in the US but there are exceptions. I had a great one (at the same level as in France or Vienna) in New Orleans.

[@huascarra5143]

Please go to Noord-Brabant and get a worstenbroodje, even better than a saucijzenbroodje! Good with a bit of mustard.

[@angeloplus4]

i was missing the kaasstengels (cheese sticks) on this tierlist, thtthing is the definition of most dutch childhoods. going to the weekly town market with mum or dad, and end the day with a kaasstengel :D

[@enricodakkus3054]

try the Rozijnenbol or krentenbol as we call it. cut it in the middle put on a layer of roomboter with a slice of old cheese.

[@melb9990]

You should head up the appelbeignet and chocolate c croissant and saucijzenbroodjes in the oven! I do it all the time in my airfryer.... all a tear potential! Same for oliebollen and boterletter (not boterkoek! )... Eierkoek and cake are eaten at any occasion, when you would not eat a big pastry, just Monday morning... Also favorite at children parties to decorate with whip cream and decoration ornaments! For the adult, cream and fresh fruit (or chocolate)... hmmm!

[@Lhunuial]

Did you ever try Limburgse vlaai? You do have to go to Limburg to get the real deal, but there's many different kinds.

[@femkeborcheld56]

Try the 'eierkoek' with (whipped) cream (slagroom) and strawberries, it's delicious!

[@eaglerider1]

and powder suiker on top of it without the strawberries, only in some backery's you can find this version

[@anne-marieme]

Eierenkoek/ (roomboter)cake are really good with whipped cream (and hagelslag) on it

[@annoholics]

You have to eat things the right way to enjoy it. Just melba toast by itself is nothing unless you put some cheese, File Americain, or something else on top of it. If you eat rozijnenbollen, put at least some butter on it. Also, a sauzenbroodje is best served hot. So, put your oven at 180 degrees (Celsius) and warm it up for about 11-12 minutes. Finaly, something that is in nearly every bakkery or even supermarket are Bosche Bollen. If you want to have the real deal then go to Den Bosch and buy it at Jan de Groot, or sit down at nearly any café in Den Bosch and you will also get a Bosche Bol from Jan de Groot.

[@buncharted]

neither of the bakeries we got our stuff from carry bossche bollen, probably because we aren't in noord-brabant, and even if they did, everyone would have just told us that it wasn't a real bossche bol since it wasn't from jan de groot :) (we do get bossche bollen from jan de groot in all 3 of our den bosch vlogs though...) and of course the saucijzenbroodjes were warm! that's why they were so good

[@mirjamvond1731]

I like the eierkoek with a bit of butter and a sip of coffee 😊

[@tinkelbell4956]

Love to see you eten al kind of "stamppot" . Thats realy Dutch food in de winter (Boerenkool with worst of raw andijvie stamppot with spekjes" of zuurkool with zuurkool spek en rookworst) Burt the most winter food is probably "Snert" / they call it also " Erwtensoep". It is al Belly warming, and fiels like home. We al dit grow up with thar kind of food. Would like to give you both that loving experience of hone feeling ❤️❤️🤗🤗 Tink - the Netherlands

[@themadsamplist]

You need to make boterkoek yourself. It's very easy to make and so good

[@tuinbuddy3385]

With walnuts, Highly recommended.

[@J0RI3N]

Try making french toast with suikerbrood. Because the bread is a bit more firm it doesn't get soggy.

[@jeroenkarelse4424]

You should try appelflappen, "chocolade"roombroodjes/puddingbroodjes and a kaasbroodje. Maybe a frikandellenbroodje to.

[@MarcKloos]

Basically everything they sell all Lidl 😄

[@TheSuperappelflap]

appelflap

[@vagstyleholland3992]

I like Kaasbroodje en sausenbroodje,,,, I from Holland, Utrecht, and live in Culemborg

[@jodocusonbenul]

Try the croissant sliced in half lengthwise, butter on both insides, and add slices of camembert cheese in between. Maybe a pinch of salt on the cheese.

[@buncharted]

yum!

[@dutchgamer842]

Leave the butter, it will ruin everything, butter and margarine ruins it

[@Charuchii]

Eierkoeken are really hit or miss honestly. There is a bakery where I live where they aren't as big and flat, but smaller and thicker and almost pillow-y. They are really, really good. There also used to be a variation you could get where you'd have two eierkoeken stacked on each other, with a little bit of cream in between and one half dipped in chocolate. Also a really good variation! I personally enjoy them. Tho they do have a bit of an association with diet food because a few years back, a dietician recommended it as a guilt free snack.

[@THORIONONE]

Pian du chocalat is wat je in Frankrijk een chocolade croisant is. Maar wat ze in Frankrijk ook vaak doe is een croisant dopen in warme cocolade melk .

[@HoogendijkRemco]

Stroopwafel should've been in there. Put them on top of a cup of hot choc milk (or coffee, tea, whatever) to heat them up a bit

[@mirandamutsaers9534]

I like eierkoek with wipped cream and strawberry

[@msjodh88]

Put some butter on the roombotercake, like its not already a third of the ingredients 😳 Also definetly with coffee, we'd consider it way too sweet to be part of a proper meal

[@toudiyamazaandam361]

In my erea called de Zaanstreek we have a Sweetbread called Duivekater eaten with roomboter smeared on it. you can find it around Easter, Pentacost or Christmas in bakeries in Amsterdam, the Zaanstreek and Waterland it is also sold at most supermarkets, it isn't as sweet as Fries Suikerbrood but it is nice

[@buncharted]

we tried the duivekater in our zaanse schans video - i’m glad to hear it wasn’t a tourist thing :)

[@oetgaol]

It amazes me how different bakery selections are within such a small country. No vlaai or bossche bol 😮

[@roelskiunplugged1134]

Applebeignet is like oliebollen: also really good warmed up (best use oven or, for quick heat but less tasty, microwave). Cake: best with whipped-cream (slagroom) on top :-) Krentenbol: really good with lots of (real) butter. Saucijzenbroodje: best hot (like applebeignet and oliebol), but the good ones are also good cold.

[@TheSuperappelflap]

appelflap

[@SKroeze]

Klopt. Vooral een appelbeignet hoort echt warm/heet te zijn; uit de oven. En dan een glas 'warme wijn' erbij! (Wordt ook wel bisschopswijn genoemd.)

[@GresSimJa]

Needs more oliebol and appelflap - 'tis the season for them after all.

[@renedevrind1733]

You should eat the eierkoek together with chocolate milk

[@Tammo1986]

Why is the audio crossed :D Alex is coming mainly from my left ear and Michelle from my right while they sit the opposite in the video :D

[@buncharted]

i need to get better about this - sorry! 😅

[@rludemann]

Saucijzenbroodje is the easy winner, the roombotercake is usually served at funerals

[@robcherry6734]

Chocolate Croissant is a Pain au Chocolat in France, UK & most everywhere else :-)

[@HannekeT]

Have you tried the "Appelmarijnen" from bakery Van der Sterre yet? Their specialty!

[@johannetje1980]

nobels brood is een begrip hier in Dordrecht net als Brokking hazelnootgebak Krispijnseweg 49, 3314 KA Dordrecht noble bread is a household name here in Dordrecht, just like Brokking hazelnut pastry.

[@jackofalltrades5761]

Have you tried hazelnootgebak van bakker van de Sterre? I had it only once in my life and still dream about it.

[@gilles111]

Van der Sterre? Hazelnootgebak haal bij Brokking, nergens anders!

[@buncharted]

people love it here but i think it’s too sweet 😅

[@aadmannee3928]

That looked like a typical standard bakery croissant. I also thought they were great until I tried a croissant from the specialized croissant bakery Krozant. The location is a bonus: it is situated in an underground parking next to Rotterdam central station (Groothandelsgebouw). You should try one when you're in the neighborhood.

[@anouk6644]

This croissant looked to bready to me, it should be a lot more flaky. Next time I’m in Rotterdam I’ll definitely go to your suggested location.

[@baskkev7459]

idea, do a review of dutch/eu versions of American food. like lidl has a us week every so often.

[@petervanderwoude6316]

You can't get original US food here, it has too many illegal poisonous ingredients

[@Kookbob]

U should try dutch space cake. Best bakery food!