Real Danish baking: Have you tasted the treats on offer at this new authentic Scandinavian bakery in Sheffield?
If you’ve not tasted the traditional taste of Danish baking then you’re in for a treat, and this new bakery at Ringinglow Road is drawing customers from far and wide as word spreads.
From familiar Danish pastries to the more unusual but equally delicious Rum balls (Romkugler), speciality breads and croissants everything is baked fresh that day.
With coffee to go available as well the bakery has already become a popular spot for picking up breakfast or elevenses en-route to work – there’s even space for a handful of stools inside for customers to enjoy their purchases on the premises.
Ingredients are sourced locally and no milk, eggs or butter are used so all products are suitable for vegans – except cakes and pastries which have cream inside.
Anything not sold on the day goes to local charities and foodbanks.
From Denmark to Sheffield
Christopher Hayes, who is Sheffield born and bred, and his Danish wife Dorthe run the bakery, which is a true family affair. Their sons Thomas and Jack staff the counter alongside Jack’s girlfriend Rose.
The couple met in the mid-90s when Christopher was working in Tenerife. Danish-born Dorthe, who is the expert baker behind Kringle, had her own bakery on the island. After marrying, having a family and living in Denmark they are now back in Sheffield.
When the opportunity came to take on the premises at 237 Ringinglow Road, in what was once part of the S and E Co-op and latterly the home and garden centre, the couple jumped at the chance.
A complete refit began, saving the beautiful original Terazzo floor, and an authentic Scandinavian steam oven was bought and fitted. It is this, plus Dorthe’s skills, that make the baking truly authentic.
A real taste of Denmark
By 6.30am the shelves are already beginning to fill with the day’s delights – Cinnamon Swirls, Danish Pastries filled with apple, jam or cream, Pecan Slices and plain or chocolate croissants.
As well as a range of white breads, and traditional rye bread, there are four or five different sourdoughs – such as sunflower and cranberry, walnut and fig, pumpkin and cranberry. The sourdough is fermented for 24 or 48 hours before being baked.
“You can get rye breads and sourdoughs in the UK, but it doesn’t taste like the authentic Scandinavian bread,” Christopher explains. It’s partly the specialist steam oven, which helps regulate the temperature so well – meaning you don’t get a thick crust or hard bottom on the loaves.
“We have had Danish customers who say it’s just like the tastes from home.”
Happy customers are what it’s all about for Christopher and Dorthe – if someone is unsure whether they will like the taste of something, they’re welcome to try a bit before they buy.
They already have regular customers buying boxes of cakes or pastries for work colleagues or family, which they’re happy to package up in cake boxes to take way.
All taste – no waste
As well as buying locally wherever possible and using carefully sourced boxes and paper to wrap products in to cut down on environmental waste, none of the unsold goods go to landfill.
Any leftovers go to Bevan House homeless centre in Woodhouse, Foodworks in Handsworth or St Swithen’s Church on the Manor.
Buy it fresh
The bakery is closed on Mondays but opens from 6.30am until 4pm on Tuesdays to Fridays, and from 6.30am until 2pm on Saturdays and Sundays.
For mouthwatering photos check them out on Facebook and share the love of fresh Danish baking with your friends