A bright bakery on the water — sourdough at dawn, cardamom in the air, a rotating lunch that changes with the week.
Scroll through the signatures. Prices live on the counter — some change with what the market has in.
Long ferment, stone-ground flour, crackling crust. Pre-order through the counter.
Laminated butter dough twisted with cracked cardamom and pearl sugar. The one that disappears first.
Charred halloumi, leaves, citrus. The salad that runs through Mondays.
Fresh sourdough bun, beer-battered, lemon mayo. A reminder we're a bakery first.
House roast on bar. Alternative milks available — no upcharge on oat.
A rotating lunch menu, Monday through Friday — served from midday. Weekends are bakes and brunch. The list changes with the season and what looked good at the market.
The mix of South-of-France breezy with Copenhagen interiors — and the sourdough is actually proper. My new Port de La Mer stop.
Please contact us for opening times
We're open every day — timing shifts with the season.