Family bakery Rijkenberg combines 100 years of tradition with innovation

In the Netherlands and Belgium, we often hear that small bakeries are struggling. However, many family businesses are proving that there is indeed a future for traditional bakeries. A good example is Bakker Rijkenberg in Haarlem: a trusted name for generations and still going strong today.

Four generations of Rijkenberg: 100 years of family passion

On the outskirts of Haarlem, right next to St. Bavo Cathedral, Bakker Rijkenberg has been baking fresh bread for the neighborhood every day for over a hundred years. Bakker Rijkenberg is a true family business, founded in 1924 by Herman Rijkenberg. Since then, the business has been passed down from parent to child, and today the fourth generation is at the helm.

Since 2011, Jaap Tuijn, great-grandson of founder Herman, has been running the bakery together with his wife Simone. They do this together with Hans and Clementine, Jaap's parents, who are still closely involved in the business.

Today, there is a close-knit team of two generations working side by side. Hans is gradually handing over more and more tasks to his son Jaap, but will remain active in the bakery for as long as possible. “The new generation has to take over,” he says, “but as long as I am of value, I will continue to work.”

Jaap knew from an early age that he wanted to be a baker. After completing his training and gaining work experience at various bakeries, he returned to the business more than eleven years ago. Together with Simone, Hans, and Clementine, he now forms the heart of the company—with the same passion with which his great-grandfather once started it.

From tradition to innovation

For years, the bakery worked with a traditional dough proofer. But the cabinet needed replacing: unevenly risen bread, problems with the dough structure, and a lot of energy loss, especially in winter. Hans and Jaap went in search of a solution that better suited their needs.

“When we approached Kalmeijer, we were immediately struck by how well they thought things through. Within a short time, we had a clear drawing, a competitive price, and a plan for support and maintenance,” says Jaap. After hearing positive stories from fellow bakers in the region, the choice was quickly made.

The switch to Kalmeijer

After comparing options, they opted for a complete Kalmeijer bread line fully tailored to their bakery:

• KAO measuring and rounding machine
• KRV automatic proofer
• KVTO folding and shaping machine

The advantages are clearly noticeable:

• Compact and space-saving
• Mobile and easy to clean
• Quieter working process and less noise
• User-friendly operation

The line was installed in November 2022, and Hans and Jaap have been working with the system every day since then. “Right from the start, we noticed the peace of mind that this installation brings,” says Jaap. “No stress or rush, just a clear process that runs smoothly.”

Working efficiently with multiple types of dough

Every morning, Jaap processes six different types of dough, ranging from classic whole wheat and brown to hearty multigrain and rye. Thanks to the automatic proofer and the logical sequence in the line, he can run three types of dough at the same time, let them rise, and then prepare them, while the next batch is already in preparation.

“The advantage is that the dough always rises under the right conditions. We don't have to rush, and yet everything runs perfectly,” he explains.

Special: breads with rye grains

A special product at Bakker Rijkenberg is bread with whole rye grains: the Stoer Volkoren and the round rye loaf. Half of the dough is supplemented with roasted rye grains – a firm and sticky dough that was previously difficult to work with.

With the Kalmeijer line, this now runs smoothly. The KRV proofing machine with Kalmolux bags ensures that the dough does not dry out or become sticky, while the KVTO molding machine folds and shapes the dough smoothly. “Even the most difficult doughs can now be processed effortlessly,” says Jaap.

Smart technology, better results

What the family particularly appreciates is the combination of simplicity and well-thought-out technology.

• The automatic drive automatically adjusts the temperature and humidity to suit the dough.
• The Teflon rollers and retaining rollers in the KVTO prevent dough from sticking to the machine.
• The compact design saves space and is easy to move for cleaning.

The result? Consistent quality, time savings, and a pleasant working environment.

Support and maintenance

The installation went smoothly. Kalmeijer provided two days of support during the start-up. “Luciën was with us the first night, and test baker Erwin the second night. That gave us confidence, but actually everything was very easy to learn,” says Hans.

Maintenance is also well organized. Because Kalmeijer is both a manufacturer and a supplier, they know the machines inside out.

A step forward with Kalmeijer

For Bakker Rijkenberg, the switch to Kalmeijer represents a significant step forward. From whole wheat to rye and from small bread rolls to specialties: everything is processed more efficiently, more smoothly, and with better quality.

Hans and Jaap are more than satisfied: “The Kalmeijer bread line makes our work easier, the results more consistent, and the bakery future-proof. We are happy with it every day.”