LILLE BAKERY COPENHAGEN
Lille means little in Danish. The bakery opened just before Summer by three culinary friends who met at 108, the Michelin-starred restaurant of Rene Redzepi. They make organic bread and pastries from high-quality ingredients. For example, the work with the same farmer as Noma for their eggs. Sara, one of the owners, ensures that it’s also essential for them to create food with affordable prices. I’ve ordered eggs for breakfast plus tea and an orange juice and paid 15,73 euros.
Although Lille Bakery is not located in the center and I arrive in the morning for breakfast, it’s already busy with locals queuing up for bread that’s coming directly out of the oven. When Refshaleoen was still a shipyard, the space used to be the B&W Shipyard Apprentice School. The father of one of the owners, Jesper, studied there and he made the long vertical drawing you see in the bakery. All of the three owners worked at 108. Jesper also made the bread at Apollo. Sara did the PR for 108. And Mia, the third owner, worked at Lyle’s in London and Faviken restaurant in Sweden before.
Check out: www.lillebakery.com