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, and it’s not the recipe. Recipes leave out the important details. I want to show you how to KNOW your dough: what it should look and feel like at every stage, and what to change when it’s not right.
It’s in-depth video lessons, recorded and waiting for you on my website. You go through them whenever you have time, and they’re yours for life. Cardamom, cinnamon and vanilla buns, plus a Copenhagen morning bun with sourdough.
And if something goes wrong, message me on Telegram or Instagram. 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’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.
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!
What you’ll learn
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.
Why your dough does what it does: what each ingredient brings and why each step matters.
How to adjust a recipe to your own flour, kitchen and temperature.
How to get a good result again and again, not just once.
What you’re baking towards
Soft, fluffy buns that stay soft even the next day, just like at the bakery.
Nicely brown-colored bread with a crispy crust that’s easy to bite through.
That taste you remember from Copenhagen or your favorite bakery, made in your own kitchen.
Beautiful Scandinavian shapes and flavors.
Feeling confident with dough, instead of avoiding it.
Baking for your family and friends, and watching them love it.
I want my lessons to help you become a true baker- not just learn a single recipe. I want you to practice with two very different doughs, so the next time you try a new recipe, you don’t feel like you’re starting from zero again.
If it doesn’t turn out the first time, that’s okay. You’ll get there. I’m with you the second time and the third time.
You take them out of the oven and they look amazing. They taste just as good as the bakery.
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, included in the same price — 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.
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.
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
This isn't a recipe book. 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.
And I’m with you:
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.
The price is 100 EUR / 116 USD, paid securely through Stripe or Paypal via a simple payment link. Visa works for sure. Amex and Mastercard sometimes don’t go through. If your card doesn’t work, try Visa or message me.
After you pay
You’re taken straight to the School page with all the lessons.
You also get a welcome email with the important details. Can’t find it? Check your spam folder!
Start with “Before You Start” in Day 1 of the cardamom buns.
Have a question? Message me on Telegram or Instagram.