Owner & head baker
Hanne Bakery
Hanne learned rye from her grandmother on Falster and lamination in a basement on Istedgade. She still shapes the first tray of kanelsnegle herself.
Since 2014
Flour, water, time, and a shop on the harbor.
Harbor Bakery is not a chain and not a concept store. It is a working bakery with one oven, one counter, and a window that looks onto Havnegade. We bake for the people who live on this side of the city, and for anyone who walks over from Nyhavn before the boats get busy.
How we bake
Rye starts the day before. Wheat doughs ferment cool overnight. Wienerbrød is laminated in the late evening so the butter stays in sheets, not puddles. Nothing here is mixed off-site.
Flour comes from a mill on Bornholm and a farm mill in Jutland. Butter is Danish. Fruit for the spandauers follows the market: rhubarb in spring, berries in July, apple and prune when the weather turns.
The bakery still closes on Mondays. The oven, and the people who stand in front of it, need one quiet day.
The bench
Who is in the bakery
Sourdough
Mikkel Sørensen
Mikkel keeps the starter, mills the darker flours, and argues politely about hydration. If the boule is perfect, it was his oven spring.
Pastry
Ida Nørgaard
Ida folds the wienerbrød at four in the morning and finishes cakes after lunch. She is the reason the spandauers have a following.
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