Only choose an organic sourdough currant bun if you can check both its organic status and its sourdough claim for that specific bun. A range of organic products or an artisan appearance doesn’t prove that both criteria apply. Then compare the ingredients, allergens and nutritional information on the label; the type of salt used can also vary from one product to another.
You want a currant bun for which both claims can be checked against the product itself. Made by Ellen describes its currant bun as ‘100% sourdough’, but a general statement about organic ingredients is no substitute for checking the organic label for that bun. Skal Biocontrole explains the certification rules for pre-packed organic products.
You also choose based on whether a product is wholemeal, its ingredients or its nutritional information. Compare fibre, sugars and salt per 100 g: according to the Netherlands Nutrition Centre, a dark colour alone doesn’t mean bread is wholemeal.
You want to know which allergens a bun contains or what type of salt was used before you buy it. Check the latest label or, for an unwrapped bun, ask the baker for product information. The Netherlands Food and Consumer Product Safety Authority says allergen information must also be available for non-prepacked products.
Start with the two qualities you’re looking for: organic and sourdough. Then use the label to compare products on the points that matter most to you.
| What to look for | What to check when buying | Who is it most relevant to? |
|---|---|---|
| Organic and sourdough | Check for both an organic label and an explicit sourdough claim for the same currant bun. According to Skal Biocontrole, the EU organic logo is compulsory for pre-packed food produced in the EU and sold as organic. | I want to be able to verify both qualities for the bun I’m buying, not just for the bakery as a whole. For around 36% of consumers, this combination would be the main condition for their first purchase. |
| Ingredients, allergens and type of salt | Check the latest ingredients and allergen information. For an unwrapped bun, ask before buying and check the salt label if the type of salt used matters to you. | If I need to avoid certain ingredients or am looking for a specific type of salt, I want clear information about the bun itself. For around 29% of consumers, this product information would come first. |
| Wholemeal and nutritional information | Look for an explicit wholemeal claim and compare fibre, sugars and salt per 100 g. According to the Netherlands Nutrition Centre, a dark colour doesn’t prove that bread is wholemeal. | When comparing products, what’s on the packaging matters more to me than how artisan the bun looks. Around 21% of consumers would weigh up whether it’s wholemeal or its nutritional information first. |
| Availability and storage | Check the current delivery or collection options and read the storage instructions for the specific product. | I want to know whether I can get the bun I’ve chosen when I need it and how to store it afterwards. Practical availability would be the main consideration for around 14% of consumers. |
An organic label doesn’t tell you which raising method was used. For example, Voor Dag & Dauw’s organic raisin and currant buns at Ekoplaza list baker’s yeast.
Check the organic label and sourdough claim separately on the packaging or product page for the bun.
According to information from the Dutch bakery sector, not all bread is made with iodised baker’s salt; organic products may also contain sea salt. So don’t assume which type of salt was used based on the word ‘organic’.
Look for wording such as ‘iodised salt’ in the ingredients list, or ask the baker which salt is used in the currant bun.
According to the Netherlands Nutrition Centre, bread made with white flour can also be dark. Sourdough alone doesn’t tell you whether wholemeal flour was used in the bun either.
Look for an explicit wholemeal claim, then compare the nutritional information per 100 g.
Information for a different bun or an earlier recipe may not apply to the product you’re buying now. The Netherlands Food and Consumer Product Safety Authority says allergen information must also be available for non-prepacked products.
Check the label on the current packaging or ask the baker about the allergens present and possible cross-contamination before buying.
This bakery in Haarlem describes a currant bun as ‘100% sourdough’ and says it makes its bakery products using local, organic ingredients.
This retailer in Wijk bij Duurstede offers organic sourdough loaves and also sells organic currant buns.
This brand’s organic raisin and currant buns are listed by Ekoplaza with online product and nutritional information.
Albert Heijn provides online information about standard currant buns.
Jumbo provides online product information for standard raisin and currant buns.
Check the organic label on the specific bun. According to Skal Biocontrole, the EU organic logo is compulsory for pre-packed food produced in the EU and sold as organic. For an unwrapped bun, ask the baker how its organic origin is verified.
No. Organic and sourdough describe different qualities. Voor Dag & Dauw’s organic raisin and currant buns at Ekoplaza list baker’s yeast, so if you want sourdough, look for an explicit claim on the currant bun itself.
Check the ingredients list or ask the baker what type of salt was used. According to information from the Dutch bakery sector, iodised baker’s salt isn’t used in every type of bread, so an organic or artisan description won’t tell you which salt was used.
Before buying, ask the seller about the allergens in the specific bun and possible cross-contamination. The Netherlands Food and Consumer Product Safety Authority says allergen information must be available for non-prepacked products; don’t rely solely on a general shop page.
Not necessarily. According to the Netherlands Nutrition Centre, bread made with white flour can also be dark. So check the wholemeal claim and ingredients for the specific currant bun rather than relying on its colour or sourdough status.
