April 2026

We’ve got some news.

It’s not quite what you might expect, but here it is:

Grammes started five years ago, and I jumped at the opportunity to show what I could do by offering a mix of complex pastries alongside our viennoiserie. But with time, I’ve realized I was spreading myself a bit thin instead of focusing on what really makes us tick.

I’ve been so lucky to have such a loyal team helping me maintain that huge variety for so long, but it admittedly made things tricky. Bakers think we’re a pastry shop; pastry chefs see us as a bakery. We were caught somewhere in the middle.

So, it’s with a heavy heart—but a lot of excitement—that we’re changing how we do our monthly specials. We aren't stopping the creativity; we're just shifting the focus. We will still bring the same precision, balance, and texture you're used to, but from now on, our specials will be primarily croissant-based.

To kick off this new chapter, let us introduce our first edition: The Café Brioche Feuilletée.

Since April is the month of the Amsterdam Coffee Festival, we’ve invited the Nantes-based roasters, CIME, for a special takeover while they’re in town for the event at NDSM. On Friday and Saturday (April 17th & 18th), we’ll be serving their coffee as both espresso and batch brew. Gregory, their founder, will even be here on Saturday morning to brew some V60s for you.

They sent us some amazing samples, and their "Panela Glow" really stood out. With its notes of red berries, caramel, and dark sugar, it’s beautiful as an espresso—and it completely inspired this month’s special.

I’ve wanted to bring the layered brioche back to the menu for the longest time, and here is an individual version of it. We’ve done a cross-lamination with a layer of chocolate dough and tucked a piece of gianduja inside. After baking, we fill it with a coffee crémeux made with caramelized white chocolate (dulcey). It’s a total treat.

It will be available in limited quantities all through April, every Friday and Saturday, so don’t forget to pre-order.

We really hope you enjoy this new direction, and we are still open to make pastries for special events (catering, weddings etc...)

See you soon!