Our story
Baked with patience, shared with love
Copenhagen Sourdough began as a weekend experiment in a Nørrebro kitchen. Five years later, we’re still baking the same way — slowly, carefully, and with nothing but flour, water, salt, and time.
Our philosophy
We believe that great bread cannot be rushed. Every loaf at Copenhagen Sourdough goes through an 18-hour cold fermentation process. This isn’t a marketing gimmick — it’s the only way to develop the deep, complex flavours and textures that define true sourdough.
Our starter, which we call København, has been alive for over five years. It feeds on organic rye and wheat flour from farms in Jutland. We never buy bread from other bakeries — everything you see in our shop was baked in our kitchen, usually within the last six hours.
We also believe in transparency. If you visit during baking hours, you’ll see the entire process: mixing, folding, shaping, proofing, and baking. There are no hidden ingredients, no industrial equipment, no secrets.
A timeline of bread
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2019
Started baking sourdough in a home kitchen in Nørrebro. Friends kept asking us to sell them loaves, so we set up a small stall at Fisketorvet market.
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2020
Opened our first proper bakery on Vesterbrogade. The pandemic forced us to pivot to takeaway-only, which taught us to focus on efficiency and consistency.
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2022
Expanded the team to four bakers and added a small café space. Launch of our breakfast and lunch menu brought regulars from across the city.
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2024
Introduced our seasonal grain programme, partnering directly with three Danish farms. Started offering sourdough baking workshops for interested customers.
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2026
Still baking the same way. Still running out of bread most days. Still grateful that people keep walking through our door.
Meet our team
Anders Mikkelsen
Head Baker & Founder
Former sous-chef at Geranium who left fine dining to bake bread full-time. His approach combines Scandinavian precision with an intuitive feel for fermentation.
Freja Hansen
Pastry Chef
Trained in Paris before returning to Copenhagen. Freja specialises in laminated sourdough pastries and brings a French technique sensibility to Nordic flavours.
Lars Thomsen
Front of House
Lars has been the friendly face behind the counter since day one. He knows every customer’s order by heart and can tell you exactly which loaf is freshest today.