Your bread is still warm.
Baked before sunrise and on the counter by seven. Nothing frozen, nothing from yesterday.
Our bakery
Flour, butter
and 5 am
Ovella opened in 2019 as a twelve-seat café on the Westerstraat. We still bake everything ourselves, in the same stone oven, every single morning.
2,400+croissants a week
48hsourdough fermentation
27butter layers per croissant
0loaves thrown away
Why people
choose Ovella
Order tonight, pick up warm.
Order online until 22:00 and your bag is ready from 7 am. Or we deliver it to your door.
Stop choosing one treat.
Croissant, cookie and a slice of cake in one order, packed together in one paper bag.
How we make it
48-hour sourdough
Wild yeast, Dutch heritage flour and two days of slow fermentation in every loaf.
French butter lamination
Croissants are folded by hand with 82% Normandy butter. 27 layers, no shortcuts.
Stone oven at 5 am
The first tray comes out before sunrise, so the counter is full when we open at 7.
Online pre-order
Order before 22:00 and pick up from 7 am, or get it delivered. Free delivery from $25.
Nothing goes to waste
Bread left at closing goes to the Voedselbank. Day-old croissants become bread pudding.
Our story so far
2019
Twelve seats, one oven
Two bakers, forty croissants a day and a borrowed espresso machine.
2021
The sourdough starter turns two
Bread Club launched and sold out its first 200 memberships in a week.
2024
The online shop opens
Pre-order in the evening, pick up warm in the morning. 300 orders in the first week.
2026
Nothing goes to waste
Every unsold loaf now goes to the Amsterdam Voedselbank at closing.