Master baker Jesper Dam is the fifth generation in this traditional bakery. The production of rye biscuits was started in 1924 by his grandfather, and today the production of the biscuits is all about the craftsmanship. And that's how it will stay. As an example, the biscuits are hand-sorted and a large part of the packaging is also done manually. When asked about the future, Jesper Dam says: "We want to grow, but we will never compromise on the quality".

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