BENNINGTON -- Bakkerij Krijnen has been recognized as a 2014 "Editors’ Choice" winner in Yankee Magazine’s Travel Guide to New England, on newsstands now. "Best of New England -- Editors’ Choice" includes the region’s best attractions, food and dining, lodging, and bargains. This designation is awarded by Yankee’s editors and contributors who name select restaurants, lodgings, and attractions in New England to the exclusive list.

For 38 years, Yankee Magazine’s Travel Guide to New England has been the most widely distributed and best-selling guide to the six-state region, providing readers with a comprehensive vacation-planning tool and daily reference.

Bakkerij Krijnen is owned by proprietors Hans and Jennifer Krijnen. Hans Krijnen immigrated to the United States from the Netherlands in 1989. While Hans’ early culinary training focused on a degree as a Pastry Chef, he also pursued training in all aspects of cooking and serving and holds a European degree for those as well. Jennifer is a Bennington native, attended Bennington schools, and is the granddaughter of Sicilian emigrant Nicolo Carbonaro. The pair met 25 years ago while working at the Four Chimneys Inn & Restaurant in Bennington, Hans as Pastry Chef and Jennifer as a server.

The couple resided in the San Francisco Bay area through the 90s before moving back to Bennington and launching Bakkerij Krijnen as a wholesaler of Dutch Stroopwafels in 2000.


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Bakkerij Krijnen still makes and sells authentic Dutch stroopwafels and has since evolved into a full-service retail scratch-bakery. While Hans does the majority of the production work, Jennifer is in charge of the front-of-the-house. You won’t find donuts, cupcakes or muffins at Bakkerij Krijnen. What you will find are crusty artisan sourdough breads, vegan soups, and a wide selection of European pastries including croissants, puff pastries, cakes, pies, cookies and many Dutch specialties, including: stroopwafels, saucijzenbroodjes, gevulde koeken, gevulde speculaas, appelflappen, amandelbroodjes, and krentenbollen. Bakkerij Krijnen uses local, organic and all-natural ingredients as much as possible and significantly less sugar than most American bakers -- about a third less on average.

"I like to think Bakkerij Krijnen is preserving the classic baking traditions of Old World Europe for future generations." says Jennifer Krijnen. "There’s a key ingredient that mass producers will never be able to replicate in their products; we call it vitamin ‘L.’ The love and passion that goes into everything we produce is the real difference. You can taste it."

As Hans describes it, "Good food is no accident, it’s a process of perfection. I love to see people enjoy my food; that’s why all of my products are made with the freshest ingredients and the homemade quality I’ve spent my life perfecting -- every product that leaves the building has a little bit of that desire. I want my love of good food to become a moment of happiness for everyone who tries my product."

The bakery’s name, Bakkerij Krijnen, pays homage to the bakery owned and operated by Hans’ father, Franciscus Krijnen, and grandfather, Antonius Krijnen, pre and post-World War II in the small village of Terheijden, The Netherlands. "Bakkerij" is pronounced: Bach (like the musician) - R - I, and is the Dutch word for "bakery." Similarly, the "ij" in Krijnen makes a long "I" sound and the "j" is silent.

Bakkerij Krijnen is located at 1001 Main St., Route 9 East and is open Wednesday through Sunday from 8:30 a.m. to 5:30 p.m. You can reach the bakery by calling 802-442-1001 or message them via Facebook.