A Saturday Morning at De Vriendschap — Where Flour Still Has a Soul
Last Saturday morning, before diving into my cooking class, I took a slight detour that felt like stepping back in time. I went to De Vriendschap, the historic windmill in Weesp — a place where tradition still turns quietly with every wing of the mill.
Every Saturday, from 10:00 to 16:00, the mill shop opens its doors to the public. Inside, you won’t find supermarket shelves or industrial packaging; instead, you’re welcomed by the unmistakable charm of a real mill: sacks of flour stacked like old friends, the smell of grains, and the feeling that everything here has been done the same way for generations.
They sell different types of flour, baking mixes, and a wide range of baking essentials. And truly, there is no more authentic or traditional way to buy flour. This is flour with history, with craftsmanship, with the kind of care that speaks directly to a Rezdôra’s heart.
After browsing the shop, you can also visit the small museum and the mill itself, where you see the mechanism, the wood, the gears, the soul of Dutch tradition. It’s like watching time work.
A Brief History
On the very spot where De Vriendschap stands, a mill has existed since 1694, when four millers and brandy distillers built the first structure, called Het Bosch, to supply the flourishing beer and jenever industry in Weesp. In 1813, the name changed to Het Anker, and a few years later (1817), it became De Vriendschap following a mill swap among local owners.
On 23 September 1899, the old mill burned down due to lightning. On its foundation, in 1900, a new mill was built — likely using parts of a 200-year-old mill from Amsterdam.
After years of use and then neglect following the war, the municipality of Weesp bought the mill in 1974 and restored it in 1975-1976.
Today, thanks to a dedicated team of volunteers, De Vriendschap still operates as an ambachtelijke korenmolen (traditional grain mill) that processes ecological grains into flour, flakes, and mixes using wind power.
Next time …
Next time, I can go and fetch this excellent flour for you!
You will not only eat zero-kilometre healthier, but you will also help preserve a truly invaluable tradition — one that deserves to keep turning, just like the wings of the mill.
I left with my flour bags under my arm, already imagining the dough I would prepare later that day — because good cooking starts with good ingredients. Places like De Vriendschap remind us of the beauty of keeping traditions alive.