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About us · Antwerp

A bakery with a playful soul.

Plant-based pastries, specialty coffee, natural wines & sourdough bread. Four components, one counter — and a story that starts in a small Antwerp kitchen with far too many rye starters and a dog named Funky.

Est Est. 2016 A Antwerp & Amsterdam
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A documentary flat-lay of Bakkerij FUNK plates — a croissant with berries, sourdough with cheese and a thick yogurt bowl From the counter, daily
2016 The first loaf
100% Plant-based kitchen
48h Slow sourdough ferment
1 dog Chief taster, forever
Scandinavian × Japanese

Craft without borders

FUNK began with a simple question: what happens when the patient, rye-heavy warmth of Scandinavian baking meets the precision of Japanese craft? In a small Antwerp workshop, we found out. Dense, dark loaves next to feather-light laminated pastry. Whisky-smooth matcha beside a natural wine we’d only just opened.

We kept the parts that felt honest — long ferments, real ingredients, a little bit of mess — and stripped away everything that didn’t. No dairy, no shortcuts, no compromise. Just plant-based baking that takes the time it needs, in a city that knows how to enjoy it.

Read the manifesto
Plates of plant-based pastries and breads photographed from above on a pale table
“If it isn’t good enough for the dog, it isn’t good enough for the counter.” — The FUNK kitchen rule
Our philosophy

The FUNK manifesto

Four rules we bake by. They have not changed since day one, and they probably never will.

01

Plants first, always

Every butter, cream and egg has a plant-based answer here. We’ve spent years finding versions that taste better, not just different — so nothing feels like a substitute.

02

Slow is the flavour

Our sourdough ferments for up to 48 hours. Good bread cannot be rushed, and we have never once tried to prove otherwise.

03

Seasonal, not static

Our pastry and drinks menus shift with whatever is at its best. If a fruit or a roast is having a moment, it goes on the counter — and then it moves on.

04

Keep it funky

Great baking should not be precious. We write silly signs, name loaves after regulars and let a very good dog set the tone. Serious about craft, never about ourselves.

A warm documentary still of the bakery’s plant-based spread, the kind shared on the mornings Funky patrols the counter
The origin of the name

Funky, the dog

Before there was a bakery, there was Funky — a scruffy terrier mix with a crooked ear and an unwavering opinion about food. He was the first to taste the very first croissant, the first to reject a loaf we were secretly unsure about, and the reason every recipe had to pass one final, four-legged inspection.

When it came time to name the bakery, there was only ever one answer. Funky is still in the kitchen, in spirit and in name. Every bake that leaves the counter carries a little of that scrappy, curious, deeply unserious energy.

Bakkerij FUNK is a plant-based bakery with a playful soul. Big bakes, honest ingredients, no compromises.

From the bakery floor

Documentary · Antwerp 2016 — now

Close crop of a plant-based croissant and berries on a Bakkerij FUNK plate Morning bake
Close crop of sourdough bread and cheese arranged for a plant-based lunch Counter spread
Close crop of a thick plant-based yogurt bowl finished with fruit and seeds Something sweet
Where next

Taste it yourself.

Order online and we’ll bake it fresh, or let us bring the whole counter to your next meeting, launch or opening.

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