From family business to modern bakery
John and Toos Heerschap started their bakery in 1966. They worked long days, and later John’s brother Piet also joined the business. The company grew, more shops and supermarkets were added, and the bakery eventually moved to Roggel.
Today, the second generation is at the helm. Son Stan Heerschap grew up among the bakers and inherited his love of the craft from home. Under his leadership, the family business continued to grow. The principle from his parents’ time has remained the same: to satisfy every customer. That is why Heerschap Bakery bakes and delivers seven days a week.
Bread, vlaai and locally grown grain
Fresh bread, Limburgse vlaaien and seasonal products are made in the bakery throughout the year. Heerschap also chooses ingredients sourced close to home. It was the first bakery in the region to bake with Nedertarwe, made from 100% Dutch grain.
From sowing and harvesting to milling and baking, the entire chain stays close to home. In this way, the bakery aims to combine craftsmanship with sustainability and local production.
Baking in Nederweert
In 2019, the bakery moved from Roggel to Nederweert. Here, traditional baking methods are supported by modern techniques. Quality, sustainability, ergonomics, hygiene, food safety and natural ingredients all play an important role. Since February 2020, the bakery has complied with FSSC 22000. The site covers 8,000 m² and offers room for further growth.
Heerschap Bakery products are available 365 days a year at Albert Heijn Heerschap in Haelen, Heythuysen, Nederweert, Roermond at Retailpark and Godsweerdersingel, and in Weert in Boshoven, Leuken, Moesel and Muntpassage. The range is also available at SPAR Roggel.