De Meesters | 06.11.2025
Meet the Masters
:quality(10):blur(10,10))
:quality(85))
A few months ago, De Meesters visited our brewery in Rotterdam. For those unfamiliar: De Meesters represent the highest level of Dutch artisan baking. The titles Meester Boulanger and Meester Patissier are awarded to only a select group of world-class bakers who have dedicated their lives to dough, fermentation, flavour and craft. The Netherlands counts only a handful of them, and each year these bakers compete at international championships, playing a serious role at the very top of the global stage.
:quality(10):blur(10,10))
:quality(85))
So yes, we were honoured when they asked to host their annual inspiration day.
Not just because of their status or achievements, but for something more personal. We share more or less the same roots. Our brewers, Piet and Thomas, are former bakers. Although “former” isn’t entirely accurate. Behind closed doors, they are still baking, quietly working on ideas they hope to one day share with the world.
Years of working with soy sauce have given them new insights into fermentation, time, and flavour development. Insights that continue to reshape how they look at bread and pastry. In many ways, that curiosity turned out to become the starting point of the day with De Meesters.
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
What happens when you give some of the world’s best bakers access to the Tomasu product lineup? The structure was simple. Each participant selected one of our products; soy sauce, salt, sambal, or a combination of all three. The only assignment: use it to create something new. No brief. No limits. Just their craft, experience, curiosity… and a little Tomasu.
Every creation was presented that same day. For us, it was a rare opportunity to watch the boundaries of our products being tested and stretched in real time. And stretched they were. We saw combinations we hadn’t imagined. Applications we hadn’t tried. Soy used to deepen, balance and lift flavours in unexpected ways. We could say a lot more, but we’d rather let the images speak for themselves. The good news is that, several of the masters were generous enough to share their recipes with us.
Looking back, what will stay with us most is the interaction. The conversations. The shared obsession. The universal language of craft. It’s strangely comforting to know there are more “idiots” out there. 😉
A big thank you to De Meesters for stopping by.
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))
:quality(10):blur(10,10))
:quality(85))