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De Bakkers van Verloop are the final link in the From Field to Baker initiative, a short supply chain connecting farmers, millers, bakers and consumers only approx. 10 km apart. Grain grown in Elsloo without artificial fertilisers or pesticides is milled into flour at De Weyert in Makkinga. The baker uses this flour to produce traditional bread such as Weyerts Eygen wholemeal sourdough bread. Other regional products from Friesland are also available.