{"id":8,"date":"2026-10-31T10:46:53","date_gmt":"2026-10-31T10:46:53","guid":{"rendered":"https:\/\/siteonthego.com\/demo\/copenhagen-sourdough\/about\/"},"modified":"2026-10-31T10:46:53","modified_gmt":"2026-10-31T10:46:53","slug":"about","status":"publish","type":"page","link":"https:\/\/siteonthego.com\/demo\/copenhagen-sourdough\/about\/","title":{"rendered":"About \u2014 Copenhagen Sourdough"},"content":{"rendered":"\n
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\"Baker<\/figure>\n\n<\/div>\n\n\n
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Our story<\/p>\n\n\n

Baked with patience, shared with love<\/h1>\n\n\n
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Copenhagen Sourdough began as a weekend experiment in a N\u00f8rrebro kitchen. Five years later, we’re still baking the same way \u2014 slowly, carefully, and with nothing but flour, water, salt, and time.<\/p>\n\n<\/div>\n\n<\/div>\n\n<\/section>\n\n\n

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Our philosophy<\/h2>\n\n\n

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 \u2014 it’s the only way to develop the deep, complex flavours and textures that define true sourdough.<\/p>\n\n\n

Our starter, which we call K\u00f8benhavn<\/em>, 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 \u2014 everything you see in our shop was baked in our kitchen, usually within the last six hours.<\/p>\n\n\n

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.<\/p>\n\n<\/div>\n\n\n

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\"Artisan<\/figure>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/section>\n\n\n
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A timeline of bread<\/h2>\n\n<\/div>\n\n\n
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