New bagel boss in the Glaspaleis
When you step into the Glaspaleis, Bagels & Beans feels almost like a natural part of SCHUNCK. Coming from the library, music school or museum, you walk straight into the smell of coffee and freshly baked bagels. Yet officially it isn’t part of SCHUNCK, but an independently run business.
Since June, Jasper Sirre has been running the place. He may be new as an entrepreneur in Heerlen, but not as a Bagels & Beans regular. “We came here so often with our family it practically became our second home,” he laughs. “When we heard the previous owner would step back within a few years, my wife Vivi and I said to each other: if there’s one place we’d ever want to take over, it’s this one.” So they signed up as interested candidates right away. “‘We’ll let you know when the time comes,’ they told us.”
A hospitality heart
That moment arrived sooner than expected. While on holiday, Jasper got the message that the sale would go ahead – and that he was still at the top of the list. “From that point everything moved fast. We started talking at the end of August and by June we suddenly found ourselves behind the counter for real. A strange but wonderful time. It just felt right from the start.”
Hospitality is not new territory for Jasper. He started working in cafés and kitchens at sixteen, later became a chef, and spent years cooking in professional kitchens across South Limburg. Vivi also has hospitality experience. “It’s where our hearts lie,” he says. “The rhythm, the people, the activity… it fits us.”
From Indonesia to Limburg
You can hear from Jasper’s accent that he’s not originally from Heerlen – and that’s true. He lived in several cities, including Rotterdam, before settling in Limburg with his family. They also lived for a while in Indonesia, where Vivi is from. After spending time there together, a work opportunity in Maastricht brought them back to the Netherlands. From there they moved to Stein, and finally to Heerlen. “We barely knew the city, but it felt right immediately. It’s accessible, not too busy, not too posh, but with space to breathe – and multicultural. Our youngest daughter was born here. It just fits.”
That feeling only grew stronger when Bagels & Beans in the Glaspaleis crossed their path. “What appeals to me about the concept is its honesty,” Jasper explains. “No big promises, no quick profits. You’re not buying a villa in Spain from it, and I like that. It’s a warm concept where people feel comfortable. And the franchise structure is very clear: a lot of choices are already made, so we can focus on the atmosphere and on the people who walk in. That suits us.”
Fresh and spacious
Meanwhile, the café has received a thorough refresh. Anyone who hasn’t stopped by recently will notice the change right away: lighter, more open, calmer. The floor has been replaced, bulky furniture removed, the layout redesigned and new lighting installed. “It finally feels like you can breathe,” Jasper says. “The space really shines now. Everything has been painted, it’s tidier and – above all – much more spacious.”
Regulars notice it too. “Some people come in four times a week,” he says. “Some even several times a day. That’s special. People always need a moment to adjust to change, but it’s wonderful to see them keep coming back. They feel at home, and I value that enormously.”
Strengthening connection
And there’s more to come. Soon the ‘plus 1’ – the floor above Bagels & Beans – will be completely renovated. It’s the level accessible via the staircase at the back. “That staircase is half blocked now, and upstairs it’s mainly work and study spots,” Jasper says. “Early next year the whole space will be redesigned. The big ‘tree’ that blocks the passage will disappear. The entire route will become more spacious and much more logical.” He sees this development as an important step for the whole Glaspaleis. “The connection between Bagels & Beans and SCHUNCK will feel even more natural. People will be able to move through the building in one smooth flow. It makes the building better – and the experience stronger. I’m really looking forward to that.”
In the meantime, more and more SCHUNCK visitors find their way in. Parents from the music and dance school know the café well, library visitors often drop in for a coffee, and museum visitors use Bagels & Beans as a starting or ending point for their visit. “I see people walk in with museum cards more and more often,” Jasper says. “I love that. You feel how everything belongs together.”
For Jasper, there’s little he still wants to change. “I’m really happy with how things are going,” he says. “We want to be a place where you feel at home. A spot to settle down after a class, an exhibition or a study session. That warmth, that easy-going atmosphere – that’s what we want to keep. The rest can grow gently.”