Copenhagen Bread & Pastry Workshop
Firstly, thank you so much 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 includes detailed pre-recorded step-by-step lessons. The trickiest steps and the moments where things are most likely to go wrong are demonstrated in the videos, but the key parts of the process could be live.
The whole process is split over 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!
The two most difficult parts are usually mixing the dough and shaping, so we can do those live together on Google Meet. 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. After shaping, you will finish the proofing and baking on your own, following the video instructions. During this part, you’ll be able to message me in the chat, send me photos or videos, and ask questions if you’re not sure about something.
If you can’t join the live sessions or don’t have time for it, you can also do the whole process on your own and stay in touch with me in the chat while you bake.
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.
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.
If you enjoy it and want to go further, you’ll also get access to the second part of the workshop for 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.
I want my class 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.
You’ll also get a personal support from me, while baking. You can send me photos and videos of your dough through Telegram, ask questions, and message me if something doesn’t work out while you’re baking. I’ll also point out the warning signs to look for directly in the lessons, so you can catch problems early.
It starts when you’re ready to begin, so you don’t have to follow a fixed group schedule.
I use Telegram because of its unique organization and messaging features. If that’s not convenient for you, we can find another option. 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.
The dough we will make for the cardamom buns can be used in various other dessert recipes. I’ll also include different filling variations for the cardamom buns on the platform, so you can use the same dough to make different kinds of buns.
It is important that you buy the exact ingredients that I will list in the recipes. Substituting ingredients will lead to unwanted results, and students often buy the wrong type by mistake.
I’ll give you 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 class including sourdough, you will need to already have or acquire a sourdough starter. I will teach you how to “feed” and maintain it. If you really cannot find a sourdough starter, I will teach you how to substitute it with a yeast dough.
The price is 100 EUR / 116 USD, paid securely through Stripe or Paypal via a simple payment link.
You will have lifetime access to all workshop materials and recipes after purchasing. Currently, the Cardamom Bun and Cinnamon Bun lessons are ready, and I’m adding the rest of the course materials to the platform.
I’m always trying to make the workshop experience better, so feel free to tell me about your favorite Scandinavian pastries or breads! I’ll test them and add them to the workshop, just like this milk bun that one of my students asked me to make.
What it looks like inside:
Results from the previous group
