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At Bakkerij van Harberden in Melissant they bake many regional delicacies. Bread from Flakkee wheat, kruukplaetjes, but also Flakkee blokken. "That's where you touch the heart of Flakkee", says baker Jan van Harberden. The bakery has been around for over 100 years and has been in the hands of the Van Harberden family since 1975. During the week, Van Harberden gets up at 05:30, in the weekend at 01:30. "Calmly making the most beautiful products all night long. I think that's great", says Jan. The Flakkeese bolus is different from the Zeeuwse bolus. "The model is a bit more chic, a krakeling model", Jan explains. "We don't make the outside with dark caster sugar, but with white caster. We add some cinnamon for the extra flavour. Just a bit more special, softer and more luxurious." The fact that the Flakkeese bolus is seen as more luxurious has a history. "In the past, brown sugar was a kind of residual product during refining, which was a bit cheaper," says Jan. "Flakkee is a bit closer to Rotterdam, where they used the more luxurious sugar." About 1,500 warm buns fly over the counter every week. A few buns also end up in baker Jan's belly, he says with a laugh. Van Harberden teaches reporter Sjoerd van Oortmerssen how the Flakkeese bolus is made. "It requires quite a few steps," he says. "First knead the dough, then roll it in different phases and then form the right pretzel shape." That sounds complicated, but the baker is confident that Sjoerd can do it. Watch what Sjoerd bakes in the video above!