Sourdough bread is the house speciality, and the range changes with the seasons. The place started in 2018 with five partners and grew out of the cooking school Birks Køkken, which ran baking courses. A trained baker and a trained chef work here, and the loaves come out of the ovens overnight so the morning selection is ready at opening. A smaller café on Ankersgade is supplied from here.
Breakfast, brunch and lunch are served with coffee, and there is outdoor seating. Tables cannot be booked, and there is no delivery. The entrance is not wheelchair accessible.
