La Cabra Bakery

After more than a year of planning we have finally opened up our new bakery in Aarhus.

This seems like a natural and wonderful continuation for us, and a distillation of our team’s years of experience. Our team consists of trained and recognised bakers and pastry chefs, who share an appreciation for raw materials, and an utmost respect for craft and technique.

Over the past 6 years, the bakery has become an ever more intertwined part of the experience of visiting our cafèes. We are now very excited of the possibilities the new space in Borggade allows. This step enables the bakery to forge its own identity, while also becoming an even more integral part of what we do, both in Denmark and further afield.

We look forward to welcome you!

La Cabra Bakery
Borggade 4F
8000 Aarhus

Opening hours
Mon - Sat 07:00 - 18:00
Sun 07:00 - 18:00

The creativity can run wild

The possibilities that our new bakery space opens for us are more than exciting. Through new equipment, more space and opportunities, the creativity of our team can run wild, starting a rich conversation that connects the producers of our raw material to the final consumer. In order to do focus our efforts and give the best possible experience, we wanted to give ourselves a framework, set ourselves some obstacles and challenges. It is here the best work happens; where we take ourselves right to the edge of our comfort zone. Sometimes the finest ideas are sparked by beautiful mistakes, so there is no fear of failure, only curiosity and constant questioning.

Every season we will have a focus

The first is a true cornerstone of our work: Grains. We have long understood the importance of our raw material, just as we do in the roastery. Having respect for the farmers and millers who create our raw materials, and appreciating their hard work and craftsmanship is a core part of what we do. We understand that flour isn’t simply a commodity, and that each bag we open is a responsibility to the talented people that have gone before us. Being inspired by them, and carrying their voice and product to the final consumer in the most transparent way possible, is our aim for our opening season.