Bolletje is a Dutch bakery and food company that offers a wide range of products such as bread, crackers, rusk, and biscuits.
Founded in 1867 by Johannes ter Beek in Almelo, the Netherlands.
Started as a small bakery that specialized in making rusk and beschuit (crunchy Dutch breakfast biscuit).
In the early 20th century, Bolletje developed a new type of rusk that became the company's signature product.
Today, Bolletje has grown into a well-known and beloved brand in the Netherlands, with a reputation for quality and traditional production methods.
Dutch brand that produces biscuits and chocolate products.
French brand that produces biscuits and crackers.
Belgian brand that produces cookies and biscuits.
A type of Dutch breakfast biscuit that is crispy and slightly sweet. It is traditionally eaten with butter and sprinkles or hagelslag.
A type of baked bread that is similar to toast but is dry and crunchy. It is often used as a snack or for making breadcrumbs.
Dry, crunchy biscuits that come in different flavors like cheese, sesame, and whole grain. They are a popular snack in the Netherlands.
A traditional Dutch spiced cake that is served for breakfast or as a snack. It is made with rye flour, honey, and spices like cinnamon and clove.
You can find Bolletje products in most Dutch supermarkets and online shops like Albert Heijn and Jumbo.
No, most Bolletje products contain wheat flour and are therefore not gluten-free. However, they do have a small selection of gluten-free crackers and cookies.
The traditional Dutch way to eat beschuit is with butter and hagelslag (chocolate sprinkles). However, you can also top it with jam, cheese, or peanut butter.
Rusk is a hard, dry bread that is baked twice and usually served as a snack or used for making breadcrumbs. Beschuit is a type of rusk that is specifically made for breakfast and has a slightly sweet taste.
Yes, Bolletje has a few vegan crackers and biscuits, which are labeled as such on the packaging. However, most of their products contain dairy or other animal ingredients.