It grew out of the two-Michelin-star restaurant Kong Hans Kælder and shares its philosophy of precision, professional pride and an uncompromising approach to quality. It makes long-fermented sourdough, classic rye bread, baguettes, croissants, pastries and confectionery cakes, combining French techniques, Nordic discipline and classic traditions. Besides the bakery itself there is a Hole in the Wall counter.
You can eat in or take away, and coffee is served. Card and mobile payments are accepted. The entrance is not wheelchair accessible.
