A family-owned business
Superior local craftsmanship
In the small town of Bolderslev in Southern Jutland, master baker Alfred Kohberg opened the doors to his artisan bakery in 1969. Alfred was Rødekro’s local rye bread master. Word spread quickly in the area, and soon he moved his bakery to the quite appropriate address of Kernesvinget, which roughly translated means ‘seed chicane’ due to the shape of the road. Here he took the first step towards the Kohberg that all Danes know, and which is still located at the same address in Bolderslev today. Over the years, two more bakeries have been added, and today we also have a bakery in Taastrup and Haderslev.
The tradition continues
Twenty years after Alfred Kohberg’s small artisan bakery Kohberg Brød came into existence, the bakery was in growth and Alfred had success. To strengthen his business further, he sold Kohberg Brød to married couple Inga and Preben Fogtmann, who also knew the local area well. They both promised Alfred that they would continue his proud tradition and bake great bread and pastries for the Danes. And they kept their promise.
Continuing in the family
Today Kohberg has many brands. We bake everything from different breads to rolls and pastries, and our recipes are always by Kohberg’s skilled trained bakers. We are both proud of our bread, but also of our tradition as a family-owned bakery. It is still the Fogtmann family that owns Kohberg today, and it is still with Alfred Kohberg’s and our love of superior craftsmanship that we bake great bread and pastries for the whole of Denmark.
A piece of Danish food culture
Rye bread is with the Danes at the table when they shall hygge over a nice lunch. Whether it is Christmas, Easter, Whitsun and in daily life, they love the dark bread that they eat with all kinds of cold cuts on their open sandwiches. At Kohberg, we are proud to be at the table with the Danes every day. And we take pride in baking the best rye bread every time. Therefore, we also maintain our proud baking traditions, such as our rye sourdough that is over 100-years-old. This is what gives the bread its flavour and texture, and every day our bakers look after and care for the sourdough, so we can always provide consistent quality. It requires both passion and knowledge – values that we are proud of at Kohberg.
Did you know that…
Kohberg’s rye sourdough, which is the secret of great rye bread, is more than 100-years-old
Our three bakeries
It started with a small local rye bread bakery in South Jutland. Since then, H.C. Andersen Bagergården in Haderslev has been part of Kohberg, and our large bakery in Taastrup came to fruition when Kohberg took over Trianonbageriet.
We have evolved and moved with the times, and we will continue to this. However, we still cherish the wonderful tradition of superior craftsmanship that is ingrained in our three bakeries, where we bake delicious bread and pastries for all occasions.
Kohberg Bakery Group A/S
Kohberg Bakery Taastrup
H.C Andersen Bagergården A/S