Categories Food&DrinkPosted on

A Traditional Danish Bakery in the Heart of London Fields

Passionate about the noble art of Danish baking, Michelin Star Chef Christoffer Hruskova, has teamed up with Danish baking master Per Brun, who makes yeast-free breads the natural way. They have recently opened The Bread Station, a traditional Danish Bakery at London Fields on Hemsley Place, offering artisan bread, pastries and coffee.

Passionate about the noble art of Danish baking, Michelin Star Chef Christoffer Hruskova, has teamed up with Danish baking master Per Brun, who makes yeast-free breads the natural way. They have recently opened The Bread Station, a traditional Danish Bakery at London Fields on Hemsley Place, offering artisan bread, pastries and coffee.

The bakery uses a unique process of natural fermentation, instead of yeast, and a slow cold-proving method, which enhances the flavour. It has its own stone mill where organic British grains are stone-milled, retaining the grains and husks to create flour that is full of life, allowing bread to prove simply by mixing flour and water. Their bread also has a high water content, which results in a moist crumb with extra freshness.

The Bread Station 2

Chef and baker Christoffer Hruskova first came across traditional Danish baking principles during his time working with Danish baker Per Brun, who went on to found The Bread Station in Copenhagen. Per introduced Christoffer to his concept and recipes for baking bread; a process that Per has developed over 20 years. Christoffer later went on to work in restaurants in London, gaining a Michelin star for his restaurant North Road. But, impressed by the quality of Per’s bread, Christoffer decided to return to baking and bring Per’s pioneering Danish baking principles to the UK.

The Bread Station’s high quality, organic bread is available to buy by the loaf, daily. It includes Familigia, a traditional wheat flour bread, London Fields Seeded with cracked rye, pumpkin and sunflower seeds, and their signature Hackney Whole Grain. The bakery also offers traditional Danish pastries with Caravan coffee from their expert barista to take away or enjoy in their large alfresco seating area. Homemade muesli and granola are also available for breakfast.

The selection of pastries and sweets include Kringle, a Danish sweet pastry, and Hindbaersnitter, a classic Danish short crust pastry baked with raspberries in between the pastry, along the traditional Apple Rhubarb Cake, Cinnamon Rolls and Sweet Tea Buns.

All products used at the bakery are 100% organic – from the flour to the seeds in their loaves, and the marzipan in their pastries. If you prefer to taste all these delicacies in your own home, The Bread Station offers a ‘click and collect’ and service also delivers their range of natural breads, sweets and milled flour daily across London for wholesale purchase.

Arch 373
Hemsley Place
London Fields
E8 3SB
020 7254 7388
thebreadstation.co.uk

Seen this week

Categories DesignPosted on

Sculpture in the City, Art for Everyone

SEEN thoroughly enjoyed a preview of the 18 new artworks around the financial district’s square mile. Set up by The City of London in 2010, this excellent initiative expands its footprint every year, improving the area and proving that when people are happy, they work better.

Categories ArtPosted on

Alex Evans at the Foundry Gallery, Chelsea Quarter: LDF17

The astute reader will have noticed that SEEN loves art about London. There are many artists in this city who draw (pun intended) their inspiration from it, none more so than Alex Evans whose fractal renderings hint at the entropic nature of urban life and perhaps also our anxieties and isolation in the 21st century. His latest exhibition ‘Invisible Systems’ can be seen at the Foundry Gallery, tucked away off the King’s Road until 26th October.