A true Masterpiece is baked at Kohberg’s rye bread bakery in South Jutland. It contains a total of 11 different seeds, grains and kernels: pumpkin seeds, millet, corn, rye kernels, yellow flaxseeds, chia seeds, sunflower seeds, oat flakes, flaxseeds, barley groats and poppy seeds. All these seeds, grains and kernels make up 45% of the bread and they add a unique, nutty flavour and a crunchy and moist texture. The Masterpiece is an innovative bread that pays attention to the details–and it tastes so good that it can be eaten with cold meats and cheese or just as it is.
Get close to Kohberg and the people behind it, and look forward to being presented with our large variety of bread and pastries. We look forward to meeting everyone that comes by! Find us at stand F-4264.
Do you want to meet our skilled artisan bakers? Enter a creative atmosphere that reflects our South Jutland roots, our traditional craftsmanship and our passion for great bread when we visit the PLMA trade show with our new stand. With our geeky knowledge of baking, our love of superior craftsmanship and our new design line, we invite everyone to be inspired in our beautiful street food area.
Danish pastries are genuine Danish hygge, and behind the light, flaky and crispy pastries is a special technique and superior craftsmanship. At Kohberg, we do everything so you can offer your guests unique pastries, and so for almost two years we have developed and perfected the methods and ingredients behind our pastries. We bake our pastries with barn eggs, natural flavourings and aromas, and we only use RSPO certified roll-in margarine. Our bakers are experts in the special lamination technique, which is the secret behind the light and flaky texture of the Danish pastries.
We strive for perfection every time, whether it is pastry, rye bread or something else that we are baking. There is superior craftsmanship in everything we bake.
Any questions or in need of a bit of sparring?
Our professional team is ready
We have baked for consumers and professional kitchens for generations, and our experienced staff is ready with inspiration and advice on everything from baking and the use of bread to operations and finances.