Choose a rustic sourdough or hearth-baked loaf if you want a centrepiece for your brunch table; choose wholemeal bread if the type of bread and its nutritional value matter more. Bake-at-home bread is a good choice when you want warm bread just before serving, provided you have the time and oven space. Whatever you choose, check the availability, preparation instructions and allergen information for that specific bread.
You’re looking for a whole loaf to put on the table and serve with savoury or sweet toppings. Rustic bread and sourdough are options worth considering; just check whether your chosen freshly baked loaf is available at your local branch.
You want to make a considered choice of wholemeal bread for brunch or compare the fibre content of packaged loaves. Don’t judge by a dark colour, seeds or the term ‘multigrain’ alone. Check the type of bread and its nutritional information.
You want to bake bread shortly before brunch, but other dishes may need the oven too. If guests need to avoid certain ingredients, check the latest allergen information as well. Ask for this information before buying unpackaged bread.
First, decide what role the bread will play on your Mother’s Day table: a centrepiece, a wholemeal staple or warm bread served at a set time. Then check that each product’s preparation requirements and ingredients are suitable for your guests.
| What to consider | What to check when buying | Who is this most important for? |
|---|---|---|
| Flavour and presentation | Look at the shape, crust and size of the bread. For freshly baked bread, ask whether your chosen type is available at the branch. | I want to put a whole loaf on the table that goes well with the toppings, without relying on a loaf I might not be able to pick up. Around 33% of consumers say flavour and presentation are their top priority. |
| Wholemeal and fibre | Check that the bread is labelled wholemeal. For packaged loaves, compare the fibre per 100 g if needed. | As well as creating a celebratory spread, I want to make a considered choice about the type of bread I serve. For around 25% of consumers, nutritional value is the most important factor. |
| Serving time | Read the baking instructions for bake-at-home bread and plan for oven space. For freshly baked bread, check how you can buy it. | If the bread needs to be warm when it reaches the table, I don’t want to discover that the oven is in use or that I should have gone to the shop. Timing and convenience are the top priority for around 25% of consumers. |
| Ingredients and allergens | Read the latest allergen information. Ask about the information for unpackaged bread before buying, and check for any warnings about cross-contamination. | If a guest needs to avoid certain ingredients, I first need to know which bread is suitable for them. Around 17% of consumers therefore prioritise ingredients and allergens. |
The term ‘multigrain’ doesn’t confirm that the whole grain has been used to make the bread. A dark colour or visible seeds won’t tell you that either.
Look for the wholemeal label and, if nutritional value matters to you, compare the fibre per 100 g of similar packaged loaves.
Jumbo says its fresh sourdough loaves are only available in store. Bake-at-home bread, on the other hand, needs to be prepared at home and requires oven space. PLUS says its sourdough demi-baguettes need a preheated oven and 8–10 minutes of baking.
Check in advance where your chosen bread is sold, and follow the packaging instructions for bake-at-home products. Plan the baking around your other brunch dishes.
Sourdough, multigrain or a gluten-free label won’t tell you which other allergens a specific bread contains. According to the Netherlands Food and Consumer Product Safety Authority, allergen information must also be available for unpackaged food.
Read the full, up-to-date product information. If it’s relevant to a guest, ask the bakery counter about allergens and possible cross-contamination.
A large table loaf and several types of small rolls may add up to more than you’ll use for one brunch.
Choose an amount to suit the number of guests. The Netherlands Nutrition Centre recommends freezing bread you won’t use straight away in portions. For packaged bread, also follow the storage advice on the label.
These supermarket chains offer different ways to create a celebratory bread table. Compare the specific bread and the terms of purchase; a bread range on its own doesn’t tell you whether it’s suitable for your guests.
OerDesem and the Liefde & Passie range offer options for anyone looking for different types of sourdough and bread at one supermarket.
Jumbo’s sourdough loaves include several types of rustic table bread, such as multiseed and wholemeal pumpkin.
PLUS offers Korenlanders sourdough bread alongside sourdough demi-baguettes that you bake at home.
At Lidl, you can browse freshly baked bread in store and compare packaged loaves with clear fibre information.
The Bakkersgoud Rustiek range includes extra wholemeal, spelt and light multiseed options for anyone looking for a rustic loaf from the bakery counter.
Dirk lists wholemeal, multigrain, sourdough and hearth-baked bread, as well as bake-at-home baguettes.
These breads offer different options for sharing at brunch: round loaves to slice at the table and baguettes to bake at home. Choose based on the type of bread, size and preparation. If any of your guests have an allergy, always check the latest product packaging.
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A round loaf for anyone who specifically wants to serve a wholemeal option at brunch.
The product information lists wholemeal wheat flour and a weight of 550 g. Thawing and baking take some preparation; check the packaging for the exact baking time.
If you have allergies, check the latest allergen information and any warnings about cross-contamination.
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Four individual baguettes for a brunch where you want to bake the bread at home.
The product information lists sourdough, sunflower seeds, sesame seeds and linseed. Allow time for thawing and baking, and follow the baking time on the packaging.
Multigrain doesn’t automatically mean wholemeal. If you have allergies, also check the latest allergen information and any warnings about cross-contamination.
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A round loaf to serve whole as a centrepiece for brunch.
The product information lists sourdough, wheat flour and rye flour. To serve it warm, you’ll need to thaw and bake it; follow the instructions on the packaging.
The flours listed don’t confirm that this is wholemeal bread. Also check the packaging for allergens and possible cross-contamination.
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Four baguettes for anyone who wants to serve individual loaves with the brunch toppings.
The product information lists sourdough, thawing and baking at home. Make room in the oven and follow the baking time on the packaging.
If you have allergies, read the latest allergen information and check for any warnings about cross-contamination.
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A round seeded loaf for anyone who wants to put a whole loaf on the brunch table.
The product information lists sunflower, linseed and sesame seeds, and a weight of 550 g. The loaf needs to be thawed and baked before serving; check the packaging for the baking time.
Multigrain and seeds don’t confirm that the bread is wholemeal. If you have allergies, check the latest allergen information and any information about cross-contamination.
No, don’t assume that every individual loaf does. The Netherlands Food and Consumer Product Safety Authority explains that baker’s salt is the means by which iodine compounds may be added to bread and other bakery products. If iodine is relevant to your choice, check the bread’s ingredients.
Before buying, ask the bakery counter for allergen information or look for any information displayed on the shelf. According to the Netherlands Food and Consumer Product Safety Authority, consumers must be given this information for unpackaged food in a way other than on packaging. If you have a relevant allergy, also ask about possible cross-contamination.
No. The gluten-free label doesn’t tell you whether a loaf contains other allergens, such as milk, eggs, nuts or soya. Read the full ingredients and allergen information for the specific product, and check for any warnings about cross-contamination.
Freeze bread you won’t use straight away in portions; this is also the storage advice from the Netherlands Nutrition Centre. For packaged bread, follow the instructions on the label, and throw away any bread with mould.
