About Olivia Froger

Baking bread is where my heart is

I am Olivia Froger and I am studying at MBO-Rijnland to become a baker. That’s where I discovered my passion for baking bread. The beauty of making bread lies in the whole process — that you can create something so wonderful from just three ingredients: flour, water and salt. When the bread comes out of the oven perfectly, I feel like I wil explode of happiness.

It turned out that I was very good at baking and that I needed more of a challenge, because otherwise I would get bored. I’m now progressing through the program more quickly and I create extra challenges for myself at school. I also attended a training day with Hans Som (one of the best bread baker from the Netherlands), where I made viennoiserie for the first time and baked various sourdough breads.

I live in Delft (the Netherlands), where I have lived my whole life. During the first year of my studies, I did an internship two days a week at Hoeve Biesland. Hoeve Biesland is a biodynamic farm in Delfgauw, which has its own bakery. now I am doing a intership at bartine, it is a very cute bakery (The Hague)

in novermber 2025 I participated at AEHT, that is a european contest for hospitality and tourism. it's all about teamwork and learning, we had teams of two and I was working together with someone from latvia. here we won bronze in the bakery competition.

Work and workshop experience

• Meneer Leffers (June 2024): Here, I had a trial day to see if the bakers school would be something for me. After this day I was completely enthusiastic about the profession and I enrolled in the bakery school.
• Hoeve Biesland (October 2024 – August 2025): Internship and part-time job at the Hoeve Biesland; a biodynamic care farm with a bakery.
• Bakkerij Peterse: A few days helping make sourdough bread and training for a youth competition (Jeugd Vakwedstrijden).
• Workshop with Hans Som in Didam (1 May 2025): Baking vienosserie (croissant and flower shaped vinnoiserie with mango passion fruit filling and sugar knots) en sourdough bread (rose bread and baguettes)
• Molen de Roos (Juni 2025 – present): Part-time job in weekends and holidays where we bake sourdough bread, babkas and a lot of cinnamon and cardemom buns.
• AEHT competition (november 2025)
• bartine (september 2025 - pressent) intership/part-time job 2 days a week, where I work at bread- viennoiserie- & service sides. I've grown already a lot here and hope to become better everday.