The Bread Station
Food Production - London, England, United Kingdom
The Bread Station Employees
The Bread Station Details
The Bread Station is all about going back to real bread, baked without yeast using a technique based on modern Danish baking principles.All of our flour is stone milled onsite and is sourced from small farmers in the UK and Italy. By baking without yeast and moving away from traditional sourdough, our bread has a unique taste defined by our unique Rye wild fermentation, biga. Former Michelin Starred chef Christoffer Hruskova together with Per Brun are the brains behind The Bread Station. Chris was born and raised in Denmark and has over 27 years in the hospitality industry. After founding two successful restaurants he led the opening of Denmark's prestigious Emmery's bakery, now with over 20 sites across the country. Per Brun owned and was head chef of a leading restaurant in Denmark before acquiring a patisserie in the City of Aarhus. There he pioneered the baking of bread without yeast or additives. Using a slow fermentation period which added more flavour he produced a range of natural bread, danish rye, cakes and danish pastries. Christoffer and Per's wealth of experience provides the foundation for The Bread Station's daily baking.
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