About me

  • My name is Mónika, founder of Mjolner Bageri, a decade-long dream come true...

    I started baking in high school as a hobby. At first I made simple things like muffins and then different cartoon shaped cakes.
    I enjoyed baking so much that I decided to go to culinary school right after high school to become a baker. Part of completing the school required students to work part-time in an actual bakery. After completing my education, I was immediately offered a position as I showed great decorating skills.
    But like many young, insecure adults, I didn't quite know what I wanted yet, so I tried different jobs and lived in different countries to see what fit best. One thing never changed: no matter what I worked or where I lived, my biggest dream in my head was always to bake full time and then eventually open my own cafe.

  • My student years

  • In my early 20s, I had a job I will never forget: I was the manager of the baking department in an industrial kitchen at the hospital. The volumes and strict hygiene protocols made this job one of the most physically and mentally challenging places I've ever worked, but I'm super grateful for the experience as it gave me a lot of knowledge that I can now use to my advantage. in my own bakery.
    While I was traveling, I had a year that I spent in Denmark. I immediately fell in love with the country and knew I had to return. In 2023 I managed to get back the same job I had before and moved back to Denmark for good. After a long and hard summer of work, I got an opportunity I had been looking for all these years: thanks to the owners of Bryrup Camping, I could start my small bakery business. My dream finally came true and now I bake from a professionally equipped kitchen.
    It was a very long journey to get here and there is still so much to learn and improve, but I believe the experiences from the different jobs I had have all led me here to run a business on my own hand while still making quality cakes and cookies And even though I don't speak Danish yet, I try to make up for it by putting even more time, effort and my whole heart into everything I bake

About what I bake

  • When it comes to my ingredients, I take pride in using only real ingredients, because even though real quality chocolate is more expensive and harder to work with, and you actually have to learn how to use it, it's the only way to go in my opinion . Not only does it taste better, but it's better for your health and better for the planet too. I think everything can be enjoyed in moderation, so when it comes to sweetness, I often get compliments that my cakes taste great despite not being too sweet. Moderation is important to me when it comes to using additives or food coloring. I try to avoid additives as much as possible and when it comes to designer items I try to use as little food coloring as possible. The only additives I generally use are actually things that you can also find in your household like baking soda, baking soda. I do not use different types of emulsifiers or volumizers. You may find that if you read the ingredients label on my products, you will understand every word and know every item on the list.

  • I use real Danish dairy, Danish eggs, premium quality Belgian Callebaut chocolate and also premium Callebaut cocoa powder. While I try to remain competitive with my prices, I also always consider whether I can buy the local, Danish products instead of imported goods.

Environment


  • Choosing packaging for my products was also a big challenge and I spent a lot of time researching different suppliers.
    When I had to choose packaging for my products, I had the following thoughts:

    • I wanted to use luxurious packaging so that my customers can feel special and the unwrapping can be as great an experience as enjoying the sweets themselves. The beautiful packaging makes even more sense if the cakes or cookies are sent as a surprise or a gift.

    • The next thing I had to address was security. I wanted everyone to receive the candy as well as I prepared it. So I tested different ways of wrapping and I even had a test brownie that I wrapped and tossed around a few times to test the durability of my wrapping method (but don't worry, no brownies were spilled or damaged as they are the current my husband's favorite)
    • Last but not least our dear planet, I tried to find as many components of the packaging made from recycled or recyclable material as possible. I also tried to avoid plastic but as you know when it comes to food safety there are certain rules that must be followed

  • As you can see, I have put a lot of thought into the smallest detail in order to serve the best product and give my customers the best possible experience. I hope it has been successful, otherwise I am always open to questions and suggestions, so feel free to contact me at info.mjolnerbageri.dk!