Fort Negen

Every weekend De Baarsjes queues for a kaassoufflé on brioche. Correctly.

Het Parool put it best: the pope is Catholic, and every weekend there is a queue outside Fort Negen. This organic sourdough bakery on the Jan Eef ferments its farmer's loaves for 26 hours, but the line is mostly here for one thing: a house-made kaassoufflé, fried crisp, laid on a toasted sesame brioche bun with dill sauce and pickled red onion. Owner Maarten Langeslag wanted the broodje kaassoufflé on the menu long before Snackspert's TikTok made it law, and the hype never came back down. The counter keeps the rest honest too: dark-crusted desembrood, roomboter croissants, cruffins with weekend-only fillings, sandwiches stacked with pastrami they brine themselves. Come Saturday around noon and you will stand twenty minutes among strollers, runners and hungover neighbours. Everyone waits. That is the point.

The broodje kaassoufflé with dill sauce and pickled red onion; grab a cruffin for later.

Photo: Fort Negen