Mirabelle Bakery

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About Mirabelle Bakery

Like a pounding heart, Mirabelle Bakery develops naturally fermented, organic quality bread and send it by bike to our sister restaurants and other regulars. Besides our bread – and addictive croissants baked with sourdough and butter – we make ryebread, buns and pastries from scratch too. At Mirabelle Bakery we serve a selection of breakfast- and brunch dishes from the kitchen, our delicious bread and pastries as well as coffee. You can buy the full selection from Mirabelle Bakery in the take out window all through the opening hours of the window. The sourdough bread is sold by weight. If you do not need the full loaf, we gladly cut it in half. All other items are sold piece by piece.

For lunch and dinner, Mirabelle Restaurant continues to serve our fresh pasta and delicious sourdough bread. The atmosphere is intimate and relaxed in the small restaurant placed in connection to the bakery. The Food We serve a focused, organic assortment of food and drinks, depending on the time of the day. You can always choose from the card or order a full menu. At Mirabelle Bakery we serve a selection of breakfast- and brunch dishes from the kitchen, our delicious bread and pastries as well as coffee. At Mirabelle Restaurant, lunch and dinner menus arrive as small dishes to share between you at the table and in the pace of the kitchen. Enjoy the food in your own speed, sharing, chatting and having a nice time. The Raw Material We love Italian handcrafts and Danish produce. If it makes sense, though, we will swop the two. We source and produce with great thought and explicit values – without being dogmatic. Organic production is the base on which we build almost everything else. Next comes seasons, local production and quality. The Story Mirabelle started in 2014, as a bakery in a small corner in the kitchen of Relæ - and grew into what we are today. An independent restaurant, bakery and takeaway in the heart of Nørrebro. The team wanted to try their skills on organic fresh pasta and to offer a broader choice of dishes to the locals, as well as foodies travelling to Nørrebro. Since 2016 we shifted our ground, highlighting the restaurant by offering table reservations, a more attentive service and – first of all – a menu of fresh, house made pasta accompanying more house specialities and seasonal greens in unpretentious servings. The kitchen works in a tight connection to BÆST and RUDO next door, and together we keep in line with our roots from Relæ and Manfreds, where organic and responsible production is simply an element of quality.