Almost all raw materials have increased for the Utrecht baker. One of KEEK’s products that have since been adapted are the croissants. “The butter in it in particular has become considerably more expensive,” Ankie Dols, head of the bakery at KEEK, told the newspaper. NOS† “We were already working on getting them fluffier, for that you have to roll them out thinner. The dough is then lighter, but the price has remained the same.”
Smaller sandwiches and pie pieces due to higher prices: ‘We are open about this’
