"When a gingerbread baker bakes"
Nyvang’s Bakery and Pastry Shop is designed as it might have looked in the 1940s in a small market town. Here, you can buy traditional Danish baked goods and white bread, of course made with butter from Nyvang’s own dairy. In the adjoining café, you can order coffee, tea, or hot cocoa with your cakes and enjoy them in the cozy surroundings.
The furnishings in Nyvang’s Bakery are partly from the honey bakery in Christiansfeld, and most of the equipment is original—for example, the bakery includes a roll shaping machine. Bakers in rural areas didn’t necessarily have a store connected to their bakery.
The baking profession developed alongside the growth of market towns in the 13th century. In fact, it’s the oldest craft guild in Denmark. In market towns, bakers supplied the urban population with bread, while rural people baked their own bread until the 19th century. In the second half of the 19th century, breadmaking became mechanized with the introduction of machines like kneaders and dough dividers. In the early 20th century, nearly every village had its own baker, and bread was delivered to farms in horse-drawn bakery wagons.
See the Danish Veterinary and Food Administration’s smiley reports for our Bakery here:
"When a gingerbread baker bakes"
Nyvang’s Bakery and Pastry Shop is designed as it might have looked in the 1940s in a small market town. Here, you can buy traditional Danish baked goods and white bread, of course made with butter from Nyvang’s own dairy. In the adjoining café, you can order coffee, tea, or hot cocoa with your cakes and enjoy them in the cozy surroundings.
The furnishings in Nyvang’s Bakery are partly from the honey bakery in Christiansfeld, and most of the equipment is original—for example, the bakery includes a roll shaping machine. Bakers in rural areas didn’t necessarily have a store connected to their bakery.
The baking profession developed alongside the growth of market towns in the 13th century. In fact, it’s the oldest craft guild in Denmark. In market towns, bakers supplied the urban population with bread, while rural people baked their own bread until the 19th century. In the second half of the 19th century, breadmaking became mechanized with the introduction of machines like kneaders and dough dividers. In the early 20th century, nearly every village had its own baker, and bread was delivered to farms in horse-drawn bakery wagons.
See the Danish Veterinary and Food Administration’s smiley reports for our Bakery here:
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