About us
Love of ingredients, ecology, and craft — gluten-free baking that challenges the familiar without losing joy.
Our story
Baking for everyone who wants real bread
Harbour Free Bake began with a simple ambition: gluten-free bread and cakes that stand beside — not behind — the best wheat baking in the city.
We work with organic flours that deserve attention — rice, buckwheat, sorghum, millet, chestnut — and we refuse additives that mask weak dough. Time does the quiet work: long fermentation, careful mixing, and ovens watched by hand.
Our cakes honour Danish classics in gluten-free form and invent new favourites when the season asks for it. Cream cakes are a house passion; there is always one on the menu.
We do not serve alcohol. The focus stays on grain, fruit, dairy we trust, and coffee.
How we work
From mill to counter
Choose the grain
We match flour blends to each bake — rice rye is not stone-oven white, and pastry dough asks for yet another balance.
Feed the starter
Sourdough is the backbone of most loaves and many buns. It brings structure, keeping quality, and a gentle tang.
Give time
Long fermentation develops flavour and texture. We would rather bake fewer trays than rush a dough that is not ready.
Share the day
Warm bread on the shelves, cream cakes by the window, and tips for storing what you take home — so nothing is wasted.
Visit
Meet us on Øster Farimagsgade
We bake for Copenhagen and the surrounding area. Order for collection in the shop, or simply walk in while trays are still warm.