Organic gluten-free baking — sourdough loaves, pastry, and cakes without additives. Selection varies with the day.
Our gluten-free take on classic Danish rye. Classic Rice Rye is baked with sourdough, wholegrain rice flour, buckwheat, carob for depth, and plenty of flax, sunflower, and pumpkin seeds. Sister’s Dense Rice Rye is a darker, lectin-free loaf with sorghum, millet, chestnut, sesame, and flax.
Daily loaves from light to dark, long-fermented so flavour develops fully. Most rise on sourdough for a full, gently tangy crumb.
Several of our breads also come as buns — long-fermented, many on sourdough, some rolled in seeds. Ideal for the freezer; warm gently for a weekend breakfast. Ask for butter and cheese in the shop — vegan options available.
Butter croissants, pain au chocolat, cardamom knots, cinnamon swirls, dairy-free tebirkes, brunsviger, and vegan cinnamon swirls with date filling. When we bake with butter or milk, it is always lactose-free.
Everyday cakes baked with fresh organic ingredients — including dairy-free and vegan options. Perfect with coffee or as a mindful treat, whether you avoid gluten or simply love good baking.
There is always a cream cake on the counter. The line-up changes monthly — goose-breast cakes, potato cakes, medals, berry éclairs, and meringue cakes among them.
Care tips
Store gluten-free bread in a paper or cloth bag, or wrapped in a clean tea towel. Good hygiene when you slice helps keep mould away. At room temperature, loaves and buns keep up to about five days. Avoid the fridge — it dries bread faster.
Freeze what you will not eat soon. Thaw overnight on the counter, then warm at 175°C fan for 5–8 minutes.
Less waste
If the final slices of rice rye or buns feel tired, cut them thin, brush with good organic olive oil, sprinkle coarse salt, and bake about 10 minutes at 200°C fan for crisp crisps.
Prices are indicative and may change with ingredients and season.