Svaneke Brød 2300

Svaneke Brød 2300 Brød med kærlighed og surdej bagt på økologisk bornholmsk mel.

Layers on layers on layers: few ingredients, but the highest quality. Good flour and good butter – and some loving touch...
10/06/2026

Layers on layers on layers: few ingredients, but the highest quality. Good flour and good butter – and some loving touch – that’s what makes a good croissant.

Some nice and crunchy things you can put your paws on tomorrow! See you from 7!
09/06/2026

Some nice and crunchy things you can put your paws on tomorrow! See you from 7!

06/06/2026

The tower of bun: whether you’re a fan of the plain, sesamy, or seedy version, we got all the buns for you!

See you right by Amager Strand from Wednesday to Sunday, with the fluffiest pastries under the sun!
02/06/2026

See you right by Amager Strand from Wednesday to Sunday, with the fluffiest pastries under the sun!

Soft, crunchy, seedy: it’s our kernebrød!A sourdough from various types of flour, enriched by sunflower- and flaxseed. S...
31/05/2026

Soft, crunchy, seedy: it’s our kernebrød!

A sourdough from various types of flour, enriched by sunflower- and flaxseed. Slowly fermented and baked fresh on Amager Strand from Wednesday to Sunday.

27/05/2026

Our ways of meditating: rolling tebolle and counting the kites above the water.

Kardemommesnurre… is there a prettier word in Danish? It just rolls off the tongue – and our shelves.See you again on We...
24/05/2026

Kardemommesnurre… is there a prettier word in Danish? It just rolls off the tongue – and our shelves.

See you again on Wednesday.

22/05/2026

Shaping next day’s sourdough baguettes, while looking at the sea – a truly peaceful part of the day.

Crispy croissant dough filled with marzipan remonce, rolled in poppy seeds. Tebirkes are favourites all year round for a...
12/05/2026

Crispy croissant dough filled with marzipan remonce, rolled in poppy seeds. Tebirkes are favourites all year round for a reason! And isn’t it just the best, when you can snack on those caramelised remonce parts?

See you again this week from Wednesday to Sunday – we’ll be open on the holiday on Thursday as well!

Let’s talk Kerne!Our sourdough kernebrød is baked with rye flour and broken rye grains from Bornholms Valsemølle, alongs...
07/05/2026

Let’s talk Kerne!

Our sourdough kernebrød is baked with rye flour and broken rye grains from Bornholms Valsemølle, alongside wheat flour and Mariagertoba from Quartz Mølle. Sunflower seeds and linseeds add texture, depth, and the kind of richness that makes seeded rye bread so satisfying.

Slowly fermented and baked fresh on Amager Strand from Wednesday to Sunday.

Adresse

Amager Strandvej 140 C
Copenhagen
2300

Hvad er åbningstiderne?

Torsdag 07:00 - 16:00
Fredag 07:00 - 17:00
Lørdag 07:00 - 16:00
Søndag 07:00 - 16:00

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