Copenhagen Bread & Pastry School

You follow the recipe exactly, and your buns still turn out dry, flat or different every time? It’s not you. Recipes leave out the important details.

Most courses give you more recipes. I teach you to KNOW your dough: how it should look and feel at every stage, and what to change when it’s not right.

In-depth tutorials with videos, yours for life, to watch whenever you have time: cardamom, cinnamon and vanilla buns, plus a Copenhagen morning bun with sourdough.

And if something goes wrong, send me the picture of your dough to get assistance. I answer myself <3

Sound familiar?

You find the right flour, hunt down cardamom seeds, and plan a whole day for the dough. But your kitchen is warm, or the dough goes too soft, and once the buns have cooled down, they’re hard and you don’t know why.

• You’ve tried many recipes for many years, and still get unwanted results.

• The buns are good hot, then go stale fast, or get really hard the next day.

• Your bread doesn’t get a good crust or it's not as light and airy as you might like.

• Your dough gets too warm, doesn’t rise, or tears when you shape it.

• You don’t know what the dough should look like at each stage, or how to change small things depending on circumstances.

• You can’t adjust the recipe to your own flour and temperature.

• Dough and sourdough seem intimidating, and you just can't seem to get started.

What you’ll learn

How to understand your dough at every stage: how it should look and feel, how to spot when something’s going wrong, and what to change.

• What each ingredient and step actually does.

• How to adapt a recipe to your flour, kitchen and temperature.

• How to get a good result every time, not just once.

What you’re baking towards

• Soft, fluffy buns that are still soft the next day.

• Well-browned bread with a crisp crust that’s easy to bite through.

• That Copenhagen bakery taste, made in your own kitchen.

• Beautiful Scandinavian shapes and flavors.

• Feeling confident with dough instead of avoiding it.

You’ll practise with two very different doughs, so the next new recipe won’t feel like starting from zero. And if it doesn’t work the first time, that’s okay. I’ll be with you the second and third time too.

What’s inside

Cardamom buns. The first recipe is Cardamom Buns. This is a typical Scandinavian dessert. The buns are crunchy on the outside, yet chewy and fluffy on the inside, with a generous amount of butter and cardamom throughout.

Cinnamon and vanilla buns. The dough we will make for the cardamom buns can be used in various other dessert recipes. You’ll find different filling variations on the platform, like cinnamon and vanilla, so you can use the same dough to make different kinds of buns.

A guide to choosing your flour and ingredients.

BMO, the Copenhagen morning bun. If you enjoy it and want to go further, you’ll also get access to the second part of the School — BMO, or bolle med ost (or “bun with cheese” in English). This is the typical grab-and-go breakfast in Copenhagen. It includes a morning sourdough bun topped with seeds- which you’ll learn to make from scratch- to be eaten warm with a generous amount of butter and cheese.

How to feed and keep your sourdough starter.

How it works

The School includes detailed pre-recorded step-by-step tutorials with my notes. The trickiest steps and the moments where things are most likely to go wrong are demonstrated in the videos. The theory is right inside the recipes, so you understand why, not just what to do. It starts when you’re ready to begin, so you don’t have to follow a fixed group schedule.

And the whole time, you can ask me anything directly and show me your dough, and I’ll help you with LOVE! Don’t be shy, message me!

Each bake takes 2 days. On the first day, we make the dough and leave it in the fridge overnight. The next day, we shape the buns/bread, proof them and bake them. No mixer needed! Do not let the timing of the process deter you — the end result is totally worth it!

Hot kitchen? Each recipe tells you how much yeast to use for your room temperature, and what to do when the dough gets too warm.

Don't have time? Here's a sample schedule. Most of the time, the dough just rests.

Want to bake live? The two most difficult parts are usually mixing the dough and shaping, so we can do those live together on Google Meet, in a small group of up to 6 people: day 1 we mix, day 2 we shape. I’ll have 2 cameras so I can show you exactly what my dough looks like, and you’ll be able to show me yours too. Just tell me you’d like to bake live. When a few students ask, I set a date and send it to everyone by email.

What you’ll need

You probably have everything you need in your kitchen.

It is important that you buy the exact ingredients that I list in the recipes. Substituting ingredients will lead to unwanted results, and students often buy the wrong type by mistake. For example, using rye flour instead of white flour or margarine instead of butter is not allowed. Using a different brand of flour is okay, and using butter with 80% fat instead of 82% is allowed.

You’ll get clear guidelines for choosing the right ingredients. For example, what protein percentage to look for in flour and what fat percentage you need in butter — so you can find the right equivalents where you live.

For the BMO lessons with sourdough, you will need to already have or acquire a sourdough starter. I will teach you how to “feed” and maintain it.

Never made a starter? You don’t have to. Get a strong, established one from a bakery or a friend who bakes sourdough. If it’s strong and active, you’re good to go, and I’ll show you how to keep it alive.

What you get for €100

• Send me photos and videos of your dough on Telegram or Instagram. I answer myself, for as long as you’re learning and baking.

• If it doesn’t turn out, we figure out what happened, and you try again.

• Bake together live on Google Meet, in a group or just the two of us if you got stuck.

t’s a way to understand why your bakes go wrong, and how to fix them. I share the methods I use in my own kitchen, step by step, so you become a better baker and understand why your dough does what it does.

• How to read your dough at every stage: the windowpane test, the first signs of fermentation, and how to tell under- from overproofed.

• How to adjust to your kitchen: how much yeast to use for your room temperature, and what to do when the dough gets too warm.

• My cold dough method: you make the dough in the evening and bake the next day.

• Kneading by hand and shaping with tension. No mixer needed.

• Sourdough techniques: levain, autolyse, adding water in two stages, lamination, and how to keep your starter.

• Baking with steam at home, with or without a baking stone.

• A guide to choosing your flour and ingredients, wherever you live.

You practice all of this on cardamom, cinnamon and vanilla buns, and on the BMO, a Copenhagen morning bun with sourdough.

The price is 100 EUR / 116 USD, paid securely through Stripe or Paypal via a simple payment link. If you have any payment issues, please contact me.

After you pay

1. You’re taken straight to the School page with all the lessons.

2. You also get a welcome email with the important details. Can’t find it? Check your spam folder!

3. Start with “Before You Start” in Day 1 of the cardamom buns.

4. Have a question? Message me on Telegram or Instagram.