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Country sourdough, 900 g. A long, slow rise, a dark crust and an open crumb. Our most popular loaf and the one we started with.

Spiced rye, 700 g. Dense and dark, with caraway and a little honey. It keeps for a week wrapped in a cloth, and it is best sliced thin.

Seeded wheat, 800 g. Sunflower, pumpkin and flax seeds, toasted before they go into the dough. Good for sandwiches and for toast.

Croissants and pain au chocolat, every morning until they are gone, usually by eleven. On Saturdays we bake a second batch at ten.

Ask at the counter about loaves for allergies. We bake everything in one kitchen, so we cannot promise that any bread is free of nuts or seeds.