Choose sourdough Dutch breakfast cake for a conference only if the supplier can confirm in advance that the cake you order is made with sourdough, as well as its allergens, portion sizes and delivery arrangements. If serving quickly is more important and sourdough isn’t a requirement, sliced or individually wrapped portions are easier to plan for; don’t describe them as sourdough without a product specification. For unwrapped servings, the Netherlands Food and Consumer Product Safety Authority says allergen information must be available to guests.
If sourdough is part of your concept, you’ll need a specification for the Dutch breakfast cake you’re actually ordering. Discuss with the baker or caterer how the sourdough is used, how many portions are available and when delivery can be made.
When the coffee break is busy, portions that can be served without much slicing make all the difference. Sliced cake and individually wrapped portions help with planning, but they don’t in themselves tell you whether sourdough is used.
If the cake is served unwrapped, you’ll need to arrange in advance how guests can access allergen information. The Netherlands Food and Consumer Product Safety Authority specifically includes catering in its requirements for providing information about unwrapped foods.
Choose this if: the use of sourdough must be demonstrable as part of the catering brief and the supplier can describe the specific cake.
Consider: agree the order deadline and delivery capacity rather than assuming the lead time for a standard product will apply.
Choose this if: you want to prepare portions for a buffet and sourdough isn’t a requirement.
Consider: for unwrapped servings, you’ll need to arrange in advance how guests can access allergen information.
Choose this if: guests can pick up an individually portioned serving themselves at coffee points around the venue or when taking food away.
Consider: individual wrappers add packaging and don’t automatically make the cake suitable for every dietary requirement.
| What to consider | Ordering checks | Who it matters to |
|---|---|---|
| Verifiable use of sourdough | Ask how sourdough is used in this Dutch breakfast cake and confirm the order deadline and delivery capacity. | If sourdough is part of the catering concept, I want to know whether the cake I’ve ordered actually meets that requirement. For around 27% of consumers, verifiable use of sourdough is the most important consideration. |
| Allergens and serving | Check the latest allergen information and, for unwrapped servings, arrange how guests can access it. | At an open buffet, I want guests to be able to check allergen information before picking up a portion. Clear allergen information is the top priority for around 27% of consumers. |
| Portions and speed | Compare the number of slices, weight per portion and type of packaging; decide who will slice the cake at the venue. | During a short break, I want to serve portions without having to slice the cake at the venue. Around 26% of consumers give this practical way of serving top priority. |
| Nutritional information | Compare the ingredients and nutritional values per 100 g and per portion, including sugars and fibre. | When comparing options, I want to be able to check the nutritional information for the cake I’m actually ordering. This matters most to around 20% of consumers. |
The term sourdough alone doesn’t tell you how much sugar or fibre the Dutch breakfast cake you’ve ordered contains. The Netherlands Nutrition Centre gives different average values for standard Dutch breakfast cake and varieties with no added sugars; these averages don’t replace the nutritional information for the product you’ve chosen.
Compare the ingredients and nutritional values per portion, and don’t use sourdough as a health claim on a menu.
The Netherlands Food and Consumer Product Safety Authority says allergen information must be available to guests for unwrapped foods, including at catered events. The way you choose to serve the cake therefore also affects what the catering team needs to arrange in advance.
For example, provide written information with the product, or arrange for staff to give the information verbally and clearly indicate that guests can ask for it. Keep the specification for the cake you ordered available to the team.
Packaging doesn’t change the ingredients. The individually wrapped Peijnenburg variety described by Jumbo contains rye and may contain milk and nuts; the product information also lists xylitol and includes a warning about excessive consumption.
Check the packaging for the specific variety you’ve ordered and communicate allergens and relevant warnings separately from the portion size.
The Dutch Commodities Act Regulation defines baker’s salt as iodised table salt for bread and other bakery products. This definition doesn’t tell you which salt is used in a specific Dutch breakfast cake.
Ask the manufacturer for the latest ingredients list and product specification if the type of salt used matters for your catering brief.
Offers Dutch breakfast cake in individually wrapped portions, among other formats. This can work well for self-service when the label needs to stay with each portion.
AH Bakkersontbijtkoek offers a specific format to help you plan portions for a buffet.
Offers Dutch breakfast cake in different formats, including sliced cake and individually portioned varieties.
Lists a 485 g zero-sugar Dutch breakfast cake product as an in-store item.
No. Using sourdough doesn’t in itself tell you how much sugar the cake you’ve ordered contains. Compare the ingredients and nutritional values for the specific product per portion; don’t use average values for Dutch breakfast cake instead of product-specific information.
The Netherlands Food and Consumer Product Safety Authority says allergen information for unwrapped Dutch breakfast cake must be available before it is purchased or served. It can be provided in writing; verbal information is also possible if guests are clearly told they can ask for it.
Don’t assume this is the case for a specific Dutch breakfast cake. The Dutch Commodities Act Regulation defines baker’s salt as iodised table salt for bread and other bakery products, but you’ll need the latest product specification to find out which salt is used in the cake you’ve ordered.
At the very least, check the product name, ingredients, allergens, net quantity, date marking and nutritional information. The European Union lists these details in its rules for pre-packed foods. For catering, also compare portion sizes and factor any storage instructions into your plans.
