Our new Premium Cinnamon Whirl is a generous size. It has an attractive rustic look and extra filling. A deluxe version of the classic cinnamon whirl.
Since the bakery was founded in 1969, Kohberg has been Danish-owned, and our roots are still firmly planted in the soil of Southern Jutland. It’s also quite natural for us to bake with flour from cereals grown in Denmark.
With four surprising new flavours, our new Danish pastries are innovative and tasty – and vegan too!
The global food industry has a new agenda. The green megatrend has washed in over us and new waves are rolling in all the time. Depending on who we are, we greet the megatrend in different ways. Check out four green food trends that, for the moment, are well worth keeping your eye on.
We have given a new twist to a number of classic Danish pastries and cakes. Explore our expanding universe of pastries and cakes.
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.