Danish PastriesImported from Denmark
Frozen for your convenienceDanish Pastries

 

Danish Pastry History

The making of Danishes & Danish Pastry is a baking tradition more than 150 years old and which is only mastered to perfection in Denmark.

It all started with a strike in 1850 among baker employees in Copenhagen. The strike went on so long that the craft bakers had to ask for help from other countries to meet the customers’ needs. The help came from colleagues in Vienna who travelled to Denmark to work during the strike.

The bakers from Vienna had a long tradition of lamination where dough is layered and rolled out several times. The lamination tradition dates back to the Ottoman siege and is the same tradition that eventually led to the invention of the Croissant in Paris.

The Danish bakers were inspired by the Viennese bakers and in Copenhagen they quickly began to develop the lamination technique and combine whey dough and the rich Danish butter. After developing the Danish pastry dough there was no limit to the different tasty fillings and the beautiful shapes the Pastry cloud could take.

To honour the contribution to the invention of Danish Pastry, the Danish word for the danishes is still “Wienerbrød”, which translates into “Viennese Bread

 

 

Mette Munk Our Supplier – the history

In 1135, twelve Benedictine monks built a watermill by Odense Å, the river which quietly flows through the heart of Odense. The mill became known as Munke Mølle (Monks Mill) and produced flour for centuries. In 1962, the world’s oldest mill opened the Mette Munk Bakery, which soon started to export high-quality, deep-frozen Danish pastry all over the world.

In fact, the foundation of Munke Mølle in Odense is down to Saint Canute. Following his murder in St. Albani Church in Odense in 1086 and his canonisation as a saint some 10 years later, King Erik Ejegod called the twelve Benedictine monks over from England. These monks, “Canute’s brothers”, built a watermill (Munke Mølle) and, in 1135, were granted permission to grind corn, not just for their own use but also for the townspeople.

From 1962 to 1975, Mette Munk was part of Munke Mølle. In the beginning, production centred on fresh goods, such as bread rolls and biscuits. Later on, freezing equipment was brought in and Mette Munk became the first Danish business to take up the export of frozen danishes to both the USA and the UK.

Over the years, many different product variants have been sold, but right from the start in 1962, Danish pastry has been Mette Munk’s core area. Apart from Danish pastry, open tarts, both fruit and savoury, are the most important items in the company’s range.

In 2006, new investors acquired Mette Munk A/S and large sums were invested in the company in the form of a new Danish pastry production line. Today, Mette Munk has one of the world’s most advanced production plants for danishes, in which the 150-year-old traditional Danish craft is combined with the latest refinements in process technology. Innovation is the foundation of Mette Munk’s activities today and constant efforts are being made to market new Danish pastries from the best ingredients.