David Breadhead

A sourdough bakery in a courtyard off Nørre Allé, where the ovens run overnight to supply morning bread. The specialty is naturally leavened loaves with long fermentation times, denser and more sour than supermarket bread. Croissants sell out before noon on weekends. The café seating accommodates maybe twenty people when no one brings a stroller. They run sourdough baking courses (1,100 DKK) and host a Thursday evening running club. Prices reflect the artisan approach.