Denmark

Borggade Bakery

Our Borggade bakery is located just around the corner from our original location in Graven, in Aarhus’ Latin Quarter. The bakery has become an essential aspect of the La Cabra experience, with the team reflecting the same focus on craft and raw materials as in coffee.

This space allows this focus to become even sharper, showcasing the craft of baking from start to finish, bringing the team out of their original basement bakery, and into the spotlight. The bakery is separated into three spaces: the front of house, sourdough production and pastry production. A transparent view between these creates an open connection between bakers and servers, servers and customers.

La Cabra - Borggade Bakery
Borggade 4F
8000 Aarhus C
Denmark

Opening Hours
Monday - Sunday 7AM - 5PM

For orders to our bakery in Borggade, please write to: bageri@lacabra.dk

Contact Directions

Video by Paw Lysemose

Raw Material

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 one of our aims with our new space.

Signature

Sourdough bread

Our bread is the authentic reflection of our philosophy. It showcases the purity, simplicity and ethics we wish to be associated with, while we highlight a nordic heirloom wheat. We believe that small-scale food production with quality ingredients sourced as close to home as practically possible is the best way forward for a sustainable food system that prizes superior taste.

Our bread takes days to mature. One significant reason for this is that the bread is 100% naturally leavened. Aside from being a very idealistic and romantic approach to bread production, the process is an incredible thing to witness. The method of retarded proofing bread results in loaves of exceptional quality and wonderful flavor development. The result is a light and hearty bread, with a deeply-colored crust from the well-developed sugars in the dough, a sweet and slightly tangy flavor, and a wild, irregular, custardy crumb structure.

Signature

Pastry

Just as the case with bread, we believe that pastry production needs to be a cornerstone of our work and a reflection of our philosophy. We emphasize local, organic ingredients and minimise the use of processed, artificial colors and flavor compounds that are commonly used in pastry production.

Our vision is an innovative pastry that blends both traditional and modernist techniques and flavors, working with what is available seasonally, minimally processed and emphasising single portion pieces such as individual tarts or petit gâteaux. Whenever possible we avoid artificial colors and flavors, frozen purées, additives and preservatives, decorations or visual elements that mask the integrity of the product, its preparation, and ultimately how it tastes.