It could easily just be about coffee in a group of coffee shops like ours. Cupping and evaluating filter coffee, a new espresso machine, a lot of nerdiness and full focus on delivering “quality in the cup” every single day. BUT in the back room of the coffee shop in Hellerup, ironically called the “coffee lab”, our product manager has spent the past many months developing, testing, practicing and perfecting a new freshly baked organic øland bun.
We have learned that baking a good bun is not just something you do. It requires quite a bit: a new oven, a refrigerator, testing 19 different types of flour, a mixer and enormous amounts of patience and "go-getter".
But now here it is: our organic ølandsbolle. A bun we are extremely happy with and a bun of very high quality... If we do say so ourselves.
The dough is stirred up the day before at 3:00 PM, and then it rests in the refrigerator overnight.
At 6:00 AM the next morning, the dough is “waked up”. It is cut into buns and baked. The buns are ready to serve at 7:00 AM. Which means that even the earliest guests can have a good cup of coffee complimented by a good, freshly baked bun.
Bonus info is that we now also offer both a medium-aged cheese and a comté aged for 6 months. So we hope and believe that there is a cheese for everyone who wants it in their bun.
Finally, come by and taste!
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