Copenhagen Bread & Pastry Workshop
Firstly, I would like to say thank you for your interest in my Copenhagen Bread & Pastry Workshop.
It’s suitable both for those who have tried baking before and weren’t happy with the results, and for those who have never worked with yeast dough but have baked simple things like brownies.
The workshop is pre-recorded and includes step-by-step instructions with my support in the chat. The classes are not live, as the process includes making dough from scratch and giving it time to proof. Do not let the timing of the process deter you- the end result is totally worth it!
My goal is to teach you how to understand what your dough is doing at each stage — what it should look and feel like, how to recognize when something is going wrong, and what to change.
We’ll practice this with two very different doughs, so the next time you try a new recipe, you don’t have to feel like you’re starting from zero again.
My Copenhagen Bread & Pastry Workshop includes two in-depth recipes. The first is Cardamom Buns.
This is a typical Scandinavian dessert eaten almost daily by locals. The buns are crunchy on the outside, yet chewy and fluffy on the inside, with a generous amount of butter and cardamom throughout.
The second recipe is BMO: Bollar 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.
Though the workshop is pre-recorded, you’ll also get 14 days of my personal feedback.
While you’re baking, you can send me photos and videos of your dough through Telegram. If there are any parts you find difficult or have struggled with before, you can always message me for tips and guidance. And if something doesn’t work out while you’re baking, send me a message and I’ll help you figure out what to do.
I’ll also point out the warning signs to look for directly in the lessons, so you can catch problems early. Your 14 days of personal feedback start when you’re ready to begin baking, so you don’t have to follow a fixed group schedule.
I use Telegram because of its unique organization and messaging features. The app is free and can be downloaded here:
Please reach out for any and all questions- don't be shy! I would LOVE to help as much as I can and assist you throughout the process.
In this workshop we will really focus on the texture and quality of the dough- I want my class to help you become a true baker- not just learn a single recipe. For example, the dough we will make for the cardamom buns can be used in various other dessert recipes.
Because the workshop includes two in-depth recipes, I suggest you complete them both over the course of 10-14 days so you don’t become overwhelmed and hate baking! xD
It is important that you buy the exact ingredients that I will list in the recipes. Substituting ingredients will lead to unwanted results. I’ll give you clear guidelines for choosing 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 class including sourdough, you will need to already have/ acquire a sourdough starter that I will teach you to “feed” and maintain. If you really cannot find a sourdough starter, I will teach you how to substitute with a yeast dough.
For the private launch, the workshop price is 80 EUR / 93 USD, paid securely through Stripe via a simple payment link. After the public launch, the price will be 100 EUR / 116 USD.
You will have lifetime access to all workshop materials and recipes after purchasing. The workshop is not available for purchase just yet — I’m finishing everything now and it will be ready by Tuesday, September 15th.
