Pick whatever you like at DOUGH in Westerpark — A former fine-dining chef’s small-batch bakery + deli turns out big sandwiches, brioche cinnamon buns, and weekend pizza
British chef Rollo Mason has packed plenty into DOUGH, his tiny Westerpark bakery and deli, where East London DIY spirit meets a small-batch obsession with good bread. After twelve years in fine-dining kitchens, he’s built an operation of his own around fifteen square meters and a twenty-year-old brick pizza oven.
On the menu: The Reubenish stacks smoked pastrami, Swiss cheese, sauerkraut, gremolata, and Russian dressing between slices of milk bread. Mortadella and burrata top 72-hour flatbread, while cinnamon buns, brownies, and pecan pie keep the sweet side well supplied. Come Friday and Saturday nights, the oven fires New York-style pizzas with toppings like smoked scamorza, ’nduja, burrata, smoked butter, and garlic panko.
A little East London attitude, a lot of good things to eat.
Polonceaukade 4, 1014 DA Amsterdam
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