Support us in funding our oven and be part of our story.
The idea behind this space is to put the most flavourful and nutritious bread back on the table at affordable prices, complementing it with local and organic ingredients giving focus to craftsmanship around food products.
BAKERY + CAFE
The Bakery + Cafe will be open initially 5 days a week, letting guests experience throughout the day the process behind bread baking. There will be bread and pastries for sale, as well as coffee, tea, wine and a few dishes for an all day breakfast, lunch or tea.
Similar to a supper club, the dinners at the bakery will offer beautiful meals in long communal tables in the middle of a stunning bakery. The dinners will happen 3 nights a week and the menu will be set by Mia and Jesper, focusing on local seafood and seasonal organic produce.
From a desire to create a dynamic space, the bakery will host events mixing all sorts of mediums together; art, science music. Inviting djs to host dinners, or researchers to curate talks, artists to exhibit their works, as well as having the opportunity to create a platform for other current social and artistic movements.
After a year of searching spaces in Copenhagen, we have finally found the ideal place in Refshaleøn. A space that not only has a tradition for craftsmanship, today it hosts the SuperformLab from the Architecture School and back in the day it also used to be the B&W shipyard apprentice school - where Jesper's father studied to be a shipbuilder a few decades ago! Needless to say it is a beautiful, big space perfect for baking.
We are Jesper, Sara and Mia.
Jesper has been cooking for 10 years. He worked with Kristian Baumann for 4 years, initially at 1t.v then at noma, then as sous chef at 108. He was the one that developed 108’s bread program. He then went on pursuing his dream of becoming a baker and worked at Batting Bakery in Charlottenlund. He is currently working for Frederik Bille Brahe as co-Head Chef at Apollo, making their bread.
Mia has been cooking for 8 years. She started out in Australia working for Mark Best and has since then worked with James Lowe at Lyle’s, Magnus Nielsen at Faviken, Jeremy Charles in Newfoundland, and more recently alongside Kristian Baumann as Sous Chef of 108 in Copenhagen.
Sara has a Bachelor in Biochemistry, Master in Food Culture and Communication, minor studies in Environmental Economics and Politics, had her own food business in Rio de Janeiro, has worked for environmental NGO’s, restaurant Suppliers and was PR and Press Manager for restaurant 108 for the past year and a half.
The name "lille" is inspired by how we have decided to begin (lille means small in Danish)! Instead of turning to the usual route of investors and restaurant groups, our aspiration is that lille becomes almost like a grassroots movement starting from the bottom up, bringing together people that like us believe that quality should be for everyone! So we have decided to start as small as possible, with as little as possible and turn to crowdfunding to fund our oven - the biggest piece of equipment in the list :)
The money raised by our campaign will go towards funding our bread oven and a second hand bread mixer!
We have already started working on the project, planing the building, pre-ordering equipment, visiting suppliers and working on the menu. Our goal is to be open in mid-May! So that gives us 2 months to have everything in order and to be ready to open our doors to greet all of you! We already have an amazing group of people who are dear to us helping us from lawyers, designers, architects and photographers - so we are confident we will meet our deadline! Our plan is to build a very minimal kitchen so we can get started as soon as possible in a low budget manner.
We move in the 26th of March and we will keep you updated with pictures and reports along the way. You can also follow us on our instagram @lillebakery!
If you would like to be involved in some other way, sponsor us or just chat some more about the project don't be shy and write to us! We are very open to any kind of input and help.
Risks and challenges
Turning to crowdfunding to open a bakery is somewhat unheard of in Copenhagen, so obviously there is some risk there - nonetheless we truly believe in the power of people and above all the power of bread! We would like to be a hopeful example to young people in the industry that you can make it in this crazy city!
Some of you might have been a part of opening a restaurant before (we have been part of a few already) so we know that delays, last minute challenges, especially when it comes to construction can be excruciatingly painful - and that is why we have kept the building super simple and small!Learn about accountability on Kickstarter
- (22 days)