Bakers & Roasters: The Third Breakfast on One Street

Eerste Jacob van Campenstraat in De Pijp has now fed me breakfast three times, at three different places, and I am beginning to think the street should be on the tourist map as an attraction in its own right.

Locals is at number 27. Flow is at number 47, where the food took over an hour to arrive on the morning after King’s Day. Those two turn out to be the same operation, sharing a telephone number. Bakers & Roasters is at number 54, and it is the one that has nothing to do with the other two.

It is also the one I would go back to first.

Bakers & Roasters at a Glance
📍 Where · Eerste Jacob van Campenstraat 54, De Pijp — the independent one on a street that also has Locals (27) and Flow (47), which are the same operation.
🥞 What to get · Blueberry pancake stacks (short = 3, high = 5) with banana and bacon, or the Kiwi Brekkie (€25.50). Bacon and sausage are paid add-ons.
☕ The coffee · Every coffee is a double as standard; the house blend is TAHI; the yellow La Marzocco is the most photographed thing in the room.
🕘 Hours & booking · Mon–Fri 8:30–15:00, Sat–Sun 8:30–16:00. No reservations — scan the QR waitlist outside. Laptop-free zone.
⭐ Verdict · 4.5/5. Fast, packed and genuinely good; the opposite of a leisurely brunch, and better for it before a full day out.

Getting in

There are no reservations. What there is instead is a small sign on a stand outside the door with a QR code and the word WAITLIST on it, which is a more honest system than pretending a queue is not happening.

The blue frontage takes up most of the width of the building, with yellow chairs and grey tables on the pavement outside and a sign asking people not to block the neighbours’ driveway. We walked up on a Wednesday just before one and were seated without much of a wait.

I had walked past this place once before, on the day we ate at Flow. It was full then too, and the difference I noticed even from the outside was how fast the tables were turning.

The room

Inside is narrow and long and runs a good way back from the street, with a counter down the left and tables packed along the right against exposed brick. The ceiling is the thing that makes it: a fat yellow ventilation duct running the whole length of the room, with a second one in bare metal, and white acoustic panels set between them.

Tulips on every table, in old brown bottles. Salt and pepper grinders. Paper placemats. Nobody had a laptop out, because the menu states plainly that this is a laptop-free zone, which on a Wednesday lunchtime in a city full of remote workers is a real decision.

The yellow turns up everywhere once it has been noticed. The walls, the duct, the chairs outside, the cups, the espresso machine. It is the one loud decision in a room that is otherwise white tile, blue paint and brick.

The floor

This is the part that separates it from the other two breakfasts on this street.

Plates were moving constantly. Somebody was always crossing the floor with food in both hands, and the counter had two people on it rather than one. Water arrived without being asked for. Coffee arrived before the food, which sounds obvious and is not always what happens.

Flow was serene and slow. This is the opposite arrangement, and for a breakfast before a full day out, I know which one I want.

The coffee

The machine is a yellow La Marzocco with a Mazzer grinder beside it in the same colour, cups stacked on the top to warm. It is the single most photographed object in the room and I was not the only person pointing a phone at it.

Two flat whites and an Americano between us, plus two orange juices. The flat white came in a dark green cup on a yellow saucer with a rosetta poured into it, and it was still hot at the bottom of the cup. Enough places serve coffee lukewarm that this counts as praise rather than as a given.

What we ordered

Two pancake stacks and a Kiwi Brekkie, which is the dish the place is named for in spirit if not in letters.

They are thick American-style pancakes, properly risen, with crisp brown edges where the batter spread in the pan. Icing sugar over the top, three strips of streaky bacon laid across, and the syrup in a separate metal pot so the pouring is left to whoever is eating.

The short stack is the sensible order and the high stack is the honest one. We had one of each.

And then there is the wording. The menu does not say maple syrup. It says organic Canadian maple syrup, which is not a phrase most kitchens bother to print and not a country most Amsterdam menus name out loud. I am Canadian. It registered before I had finished reading the line.

The scrambled eggs came soft and folded rather than dried out, with chives over the top, sitting on hot buttered toast. The potatoes were the good kind, roasted in chunks with the skin left on and plenty of pepper. The relish in its little pot was sharp enough to cut through everything else on the plate.

New Zealand, with Brazil underneath

The menu is the most interesting document in the building. It is headed Let’s Brunch on one side and BOM DIA on the other, a kiwi bird on the drinks list and a toucan at the bottom of it. The soft drinks include guaraná, described as Brazil’s favourite. The cocktails run to a caipirinha made with cachaça and passion fruit. The only white wine by the glass is from Marlborough.

The company describes itself as a New Zealand style café served with a heavy dose of Brazil, which is accurate and also explains the two mascots. They are not decoration. They are the two halves of the kitchen, and the menu is the clearest statement of what this place is.

Bubbly Tips

• Go on a weekday if you can. We walked up just before one on a Wednesday and sat down quickly. The queue on a weekend morning is a different proposition entirely.
• There are no reservations. Scan the waitlist QR code on the stand outside rather than standing in the doorway hoping to be noticed.
• Check the closing time before you plan a late lunch. The kitchen shuts at 15:00 on weekdays and 16:00 at weekends, so this is not a place to drift towards at half past two.
• The short stack is three pancakes and the high stack is five. Three is plenty if you are adding bacon. Five is a commitment.
• Bacon and sausage are paid additions, not included, on both the pancakes and most of the egg dishes. Budget an extra four to six euros per plate if you want them.
• Leave the laptop in the hotel. The menu says laptop-free zone and the room backs it up. Nobody was working.
• Ask what the single origin of the week is. The batch brew changes and the staff will tell you what is on if you ask.
• Do not ask for changes to a dish. The menu warns of a two-euro alteration fee and asks people to be kind to the chefs, which is a fair enough trade for a kitchen moving at that speed.
• Do the street properly. Locals at 27 and Flow at 47 are the same company; Bakers & Roasters at 54 is independent. Three breakfasts, one street, and a five-minute walk between the far ends of it.
• Prices move. Everything quoted here is from the menu as it stood in April 2026.

Final Thoughts

I have eaten a lot of breakfasts in Amsterdam and this is the one that tasted like home, which is a strange thing to say about a New Zealand kitchen run out of a Brazilian idea in a Dutch neighbourhood.

Then I read the menu properly and stopped being surprised. Fluffy pancakes, bacon, scrambled eggs, a sausage, potatoes, and organic Canadian maple syrup named on the card. Somebody on the other side of the world built a breakfast out of what they missed from theirs, and a Canadian sat down in front of it and recognised the whole plate.

Until next time!

xoxo,
Bubbly 🎈