I have worked in an open bakery and I cannot express the irritation when someone has a camera right in your face whilst you are shaping bread (without even asking first; because I am more than happy for them to film the process, but I don't look particularly my best when I'm covered in muck and flour and have been running around for 12 hours). Ps, wonderful post, I myself have not been to Copenhagen yet but hear good things about the bakery scene!
Thank you, Crystal 🩷 Copenhagen has a magical bakery scene, so I can understand the urge to document it up close—however it is sadly very invasive at times. I am sorry you experienced that, and I hope customers can find a more fulfilling way to engage with the process and products at bakeries.
I'm really passionate about sharing processes and don't get me wrong, I am a big fan of the open bakery format, I think there is a balance to be struck. My partner and I have had a similar conversation about the pretty colourful houses in London; there's always lots of people taking photographs but then you forget that it's still someone's home 🫶🏻
Thank you, Flora. I'm not sure I'll ever be able to accurately describe how perfect the hot cross buns were, especially since they were actually my first.
Thank you so much for writing this beautiful, impassioned, and informative piece!
I’m in Copenhagen for the weekend, and as a student in a boulangerie/viennoiserie program, I am *so* energized by everything I’ve tasted here. Every detail you’ve provided in this essay has deepened my (very high-level) understanding of the fabulous bakery scene here…I’m truly appreciative of your generosity in sharing.
And, of course, I couldn’t agree more with your argument!
I have worked in an open bakery and I cannot express the irritation when someone has a camera right in your face whilst you are shaping bread (without even asking first; because I am more than happy for them to film the process, but I don't look particularly my best when I'm covered in muck and flour and have been running around for 12 hours). Ps, wonderful post, I myself have not been to Copenhagen yet but hear good things about the bakery scene!
Thank you, Crystal 🩷 Copenhagen has a magical bakery scene, so I can understand the urge to document it up close—however it is sadly very invasive at times. I am sorry you experienced that, and I hope customers can find a more fulfilling way to engage with the process and products at bakeries.
I'm really passionate about sharing processes and don't get me wrong, I am a big fan of the open bakery format, I think there is a balance to be struck. My partner and I have had a similar conversation about the pretty colourful houses in London; there's always lots of people taking photographs but then you forget that it's still someone's home 🫶🏻
what a beautiful read—particularly your trek for the hot cross bun which I appreciate a lot. xx
Thank you, Flora. I'm not sure I'll ever be able to accurately describe how perfect the hot cross buns were, especially since they were actually my first.
Thank you so much for writing this beautiful, impassioned, and informative piece!
I’m in Copenhagen for the weekend, and as a student in a boulangerie/viennoiserie program, I am *so* energized by everything I’ve tasted here. Every detail you’ve provided in this essay has deepened my (very high-level) understanding of the fabulous bakery scene here…I’m truly appreciative of your generosity in sharing.
And, of course, I couldn’t agree more with your argument!