A brioche style bun, rolled with cardamom sugar

HLÆFDIGE

Specialising in sourdough bread and laminated pastries, which both take time to make. Hand made, using a sourdough culture allowing for a long, slow fermentation process. Mixing the sourdough starter culture one day, combining and shaping the next, baking to transform those humble ingredients on the third day. It is well worth the wait though, nothing compares to the aroma, deep crust and custardy crumb of sourdough filling the bakery.

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