The Danish Duo Bringing Scandinavian Baking to London Fields

Christoffer Hruskova, former Michelin Starred chef, and Per Brun are the minds behind artisan bakery, The Bread Station. Hruskova, who was born and raised in Denmark, has over 27 years in the hospitality industry, earning a Michelin star for his restaurant ‘North Road’ after just 9 months of trading. Brun was head chef of a leading restaurant in Denmark before acquiring a patisserie in the City of Aarhus. There he pioneered the baking of bread without any raising agents or additives. Using a slow fermentation period which adds more flavour, he produced a range of natural breads, Danish ryes, cakes and pastries.

With a collective wealth of experience, the collaborators decided to launch their own business. Passionate about the rare art of Danish baking, the founders use their own stone mill to make their naturally produced goods.

Specialising in the production of high quality, organic, wholegrain sourdough bread, The Bread Station creates traditional loaves using only rye grains, without the use of yeast. Taking bread back to its roots in a way that challenges conceptions of modern baking, The Bread Station utilise the freshest organic ingredients and work with the most talented and creative minds to craft a distinctive taste. Combining classic Danish style with local produce, the duo have produced a unique culinary offering now open in London Fields.

Arch 373, Hemsley Place, London E8 3SB

Photography by Kristian Buss