Copenhagen two-star chef Mark Lundgaard: Can Michelin Thinking Exist in a Bakery?

by Caroline Sølver But translating Michelin-level thinking into croissants and rye bread turns out to be anything but simple. In a conversation with Mark Lundgaard, he shares the trials and tribulations of taking the experience and dedication from Kong Hans Kælder to Kong Hans Bakery, dealing with the unpredictable matter of dough. He also shares news that bread fans of Copenhagen will enjoy the sound of.