Danish rye bread is a classic, but have you heard of rye bread snacks? The crunchy snack is quick and easy to eat on the go, satisfies with a good conscience and has a variety of uses.
Since the bakery was founded in 1969, Kohberg has been Danish-owned, and our roots are still firmly planted in the soil of Southern Jutland. It’s also quite natural for us to bake with flour from cereals grown in Denmark.
Traditional Danish smørrebrød is currently thriving and experiencing a major revival. The many new interpretations give the Danish lunch classic a modern twist and make it an exciting gourmet experience around the world. Are you ready to explore the new smørrebrød trends?
We have given a new twist to a number of classic Danish pastries and cakes. Explore our expanding universe of pastries and cakes.
Danish pastries are genuine Danish hygge, and behind the light, flaky and crispy pastries is a special technique and superior craftsmanship. At Kohberg, we do everything so you can offer your guests unique pastries, and so for almost two years we have developed and perfected the methods and ingredients behind our pastries. We bake our pastries with barn eggs, natural flavourings and aromas, and we only use RSPO certified roll-in margarine. Our bakers are experts in the special lamination technique, which is the secret behind the light and flaky texture of the Danish pastries.
We strive for perfection every time, whether it is pastry, rye bread or something else that we are baking. There is superior craftsmanship in everything we bake.
Any questions or in need of a bit of sparring?
Our professional team is ready
We have baked for consumers and professional kitchens for generations, and our experienced staff is ready with inspiration and advice on everything from baking and the use of bread to operations and finances.
