Our Breads

Considering the effort that goes into making bread we decided to focus on just two types. A rather traditional artisan loaf made of wheat & rye on the one hand and a very traditional Danish Rye Bread on the other. Both breads will always be made with our very own, locally raised, sourdough. Our breads have never seen yeast. You might know, that the process to the finished product can be influenced by many factors which have more or less effect on the final product. For example, just a little deviation in temperature during the proofing period will change the final product significantly... if unnoticed. Therefore, even though we like to be called perfectionists, Pappa Brød is a dynamic project. Be prepared for some deviation in our breads over time.