Only choose a sourdough version of a currant bun if the ingredients or the baker confirm that sourdough is used as the leavening agent and no baker’s yeast is used. The regular currant buns from Albert Heijn, Jumbo and PLUS that we looked at list baker’s yeast. If you mainly want to stock up in advance or freeze some buns, a packaged option may suit you better. Compare the nutrition information, allergens and storage instructions for each product too.
For you, the leavening agent matters more than an artisanal look. The Netherlands Nutrition Centre describes sourdough bread as bread made with sourdough rather than baker’s yeast. So check the ingredients of the exact currant bun you want to buy, or ask the baker.
If you want to store the buns or freeze some of them, the instructions on the packaging are key. Albert Heijn and PLUS advise freezing specific packaged currant buns on the day of purchase; check the advice for your chosen version.
Check fibre, sugars and salt per 100 g and per bun, so you can compare different portion sizes. For allergens, read the current ingredients list and warnings about possible traces; the versions from Albert Heijn, Jumbo and PLUS that we looked at list wheat and milk ingredients.
First, decide whether sourdough is a must for your weekend breakfast. If it isn’t, the packaging, storage advice and label can help you choose between currant buns.
Best suited to: anyone for whom the leavening agent is the deciding factor, and who can ask about it or check the label for the bun they’ve chosen.
Things to consider: a long proving time or an artisanal presentation doesn’t, by itself, confirm that a currant bun is made with sourdough.
Best suited to: anyone who wants to buy buns in advance and compare size, ingredients and storage advice on the packaging.
Things to consider: the currant buns from Albert Heijn, Jumbo and PLUS that we looked at contain baker’s yeast, so they aren’t a confirmed sourdough option according to the Netherlands Nutrition Centre’s definition.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Leavening agent | Look for sourdough and check whether baker’s yeast is listed; if you’re buying from a baker, ask about that specific bun. | If I specifically want a sourdough currant bun for weekend breakfast, I want to know what makes the dough rise. For around 45% of consumers, this confirmation is the top priority. |
| Storage and size | Check the number of buns, the best-before date and the product-specific instructions for freezing. | If you’re buying in advance and won’t serve all the buns at once, you’ll want to plan how to store them. For around 33% of consumers, this convenience matters most. |
| Nutrition and ingredients | Compare fibre, sugars and salt per 100 g and per portion; check for listed allergens and possible traces. | If ingredients or nutritional values determine my choice, I want to be able to compare different packs on the same basis. This check is the top priority for around 22% of consumers. |
A description of how a bun is made doesn’t automatically tell you which leavening agent it contains. Jumbo describes a separate range of sourdough breads, while the raisin and currant buns we looked at list baker’s yeast.
Check the ingredients of the currant bun you’ve chosen, or ask the baker which leavening agent is used for that bun.
A larger portion can contain more fibre without having a higher fibre content per 100 g. If you’re comparing it with wholemeal bread, it’s also worth noting that the Netherlands Nutrition Centre gives its figure for a wholemeal bread roll per 50 g bun.
First compare products per 100 g, then look at the portion you’ll actually serve. If wholemeal is important to you, check whether the product is labelled as wholemeal.
The products from Albert Heijn, Jumbo and PLUS that we looked at list wheat and milk ingredients. Warnings about possible traces can also vary between products.
Check the current packaging of the exact version every time you buy, rather than relying on the product name.
Albert Heijn lists iodised salt for a specific currant bun. That label doesn’t tell you anything about the ingredients in other brands or versions.
If iodised salt matters to you, check the ingredients list of the bun you’re choosing.
This brand information can help you decide which details to compare for a specific currant bun; a brand name alone doesn’t confirm that a product is a sourdough version.
Albert Heijn describes a pack of six raisin and currant buns.
Jumbo sells a pack of six raisin and currant buns and also describes a separate sourdough bread range.
PLUS describes currant buns in different pack sizes, including bags of six and eight.
Lidl describes packs of six currant buns and packs of nine mini raisin and currant buns, available in store.
ALDI describes a pack of six raisin and currant buns, as well as other currant or raisin bun options.
Bolletje is a brand offering products including crispbakes, crackers and other breakfast foods.
Not according to the Netherlands Nutrition Centre’s definition of sourdough bread, which uses sourdough instead of baker’s yeast. If baker’s yeast is listed in the ingredients, don’t treat that particular currant bun as a confirmed sourdough version.
You can if the packaging says they’re suitable for freezing. Albert Heijn and PLUS advise freezing specific products on the day of purchase; PLUS says to use one described version within one month. Follow the instructions on the pack you buy.
No, check the ingredients and allergen information for the exact version. The currant buns from Albert Heijn, Jumbo and PLUS that we looked at list wheat or gluten and milk ingredients; check separately for warnings about possible traces too.
You can’t tell from the product category. Albert Heijn lists iodised salt for a specific version; check the ingredients list for any other currant bun you’re considering.
