01. Welcome to The Bread Station
Located in the heart of London Fields, we offer natural Danish baking to the London wholesale market, and a unique on-site experience, offering a menu of nutritious, artisan products to our cafe customer.
Our bakery is all about returning to traditional Danish baking principles of natural bread, using natural fermentation for superior organic breads. Michelin Star Chef Christoffer Hruskova has teamed up with Danish baking master Per Brun to bring the best of Scandinavian baking to London. The Bread Station has a proven Danish formula that has been perfected for over 10 years producing high quality, organic, wholegrain sourdough bread.
02. The Café at The Bread Station
Our on-site cafe not only provides the opportunity to see the bakers in action, but you can enjoy a Caravan coffee and pastry straight out of the oven, or a fresh juice and muesli. Although bread is key, our sandwich fillings, that change regularly, very nearly steal the show!
Come and visit us and try
- Organic breads and pastries
- Healthy and nutritious breakfasts
- Toast bar and organic spreads
- Daily sandwich specials
- Organic produce from our suppliers
- Caravan coffee
We have also supported restaurant pop-ups and food industry events, whilst forming partnerships with like-minded brands.
We are always interested to hear from local suppliers.
Email us at firstname.lastname@example.org for any cafe/retail questions.
If you are excited to join us and have a love of coffee and bread, we are interested to hear from you.
Email us at email@example.com
|Monday||6AM - 5PM|
|Tuesday||6AM - 5PM|
|Wednesday||6AM - 5PM|
|Thursday||6AM - 5PM|
|Friday||6AM - 5PM|
|Saturday||7AM - 5PM|
|Sunday||7AM - 5PM|
03. The process behind our award-winning bread
We start by sourcing grain from small British farms, before grounding the flour ourselves using our own stone mill. Freshly ground flour contributes to a fuller flavour.
The dough is mixed thoroughly and then real salt added before we cold rise the dough at 5 degrees. This gives the dough more time to prove and that means more great flavour.
At the heart of our baking we use a natural fermentation process with Rye grain, allowing the production of dough without adding yeast or using mother dough.
The final product is a natural bread made with just water, salt and flour.
04. All our doughs are 100% organic made from grain stone-milled on site
London Fields Seeded+
05. Wholesale Enquiries
What We Offer
We are excited to introduce the very best of Danish baking to the London wholesale market, we are a wholesale focused business, with a 3,000 sq ft open production workshop and retail space.
We deliver to leading, quality conscious cafes, restaurants and hotels across London.
Key points you need to know
- Full-production baking workshop
- 20 years baking and Michelin level cooking experience
- Every morning, 7 days a week we deliver throughout London
- On-site cafe where you can sample our products
About our bread
- Yeast free baking, 100% organic, honestly sourced ingredients
- Tested recipes for a moist crumb, longer freshness
- Cold rise proving process to retain flavour
- Grain stone milled on site
06. Welcome to The Bread Station blog Read Allchevron_right
About The Bread Station
Former Michelin Starred chef Christoffer Hruskova, together with Per Brun, are the expertise behind The Bread Station. Chris was born and raised in Denmark and has over 27 years in the hospitality industry across the globe, earning his own Michelin star for his Clerkenwell restaurant ‘North Road’ in 2012, after just 9 months of trading. Early in his career, Chris first met Per as part of the founding team of Emmery’s, Per’s first bakery chain which was highly successful expanding to 20 stores in Denmark. After excelling within Nordic Fine dining London, Chris revisited his overriding passion for Per’s baking and licensed The Bread Station brand and recipes into the UK…
Per Brun owned and was head chef of a leading restaurant in Denmark before acquiring a patisserie in the City of Aarhus. He went on to pioneer Sourdough bread in Denmark, and then baking without yeast and additives, a return to traditional Danish baking techniques.
Christoffer and Per’s wealth of experience provides the foundation for The Bread Station’s daily baking.