History of the Masterbakers
In 1910, Hessel van der Meulen started a small traditional crispbake bakery in Ferwerd. The high quality of these Dutch Rusks soon became a concept in the north of the country. The demand for Van der Meulen Rusk continued to grow considerably and expansion quickly became a necessity. The company moved to Hallum, where a large bakery was built, especially set up for Rusks, with the name "De Volharding", which means perseverance.
In 1930, the second generation of the family started to export the Dutch rusks to America under the slogan: "the more you eat the more you want!"
Hessel van der Meulen junior, the third generation, took over the company in the Sixties and a new period of growth dawned. The early Seventies were characterized by the introduction of Melba Toast and the first real set-up of exports to the United Kingdom.
In 1985, the Rusks and Melba Toast range was expanded to include Rye Bread, thanks to the takeover of a rye bread bakery in Broeksterwoude. Exports then became an important part of the total turnover.
In the early Nineties, Johannes van der Meulen took over the management and is our present general manager. In 1997 the decision was made to go back to the core:
baking Crispbake, Rye Bread and Melba Toast. Van der Meulen the Masterbakers is now an international company with approximately 120 employees.