“Galst is a micro bakery located in Holløselund, Northern Zealand. Driven by me and Erik Galst, who started the bakery after 32 years as an accountant. I began working in the bakery after I studied insurance mathematics, but since baking is my passion, I decided to join Galst and now I am a partner in the business.

We originally started in 2020, in a small cafeteria, at a local football club in Østerbro, while the pandemic was going on. One day the renowned chef and Co-founder of Noma, Claus Meyer, came in and took some pictures for his Instagram. The following days, there was a big queue outside the shop, which was quite impressive for a micro bakery, to say the least!

Since then, we have been featured in the Washington Post and our customers are happy, so it has been a great success until now.”

“Sourdough is your own natural made yeast. A mixture of water and flour, when kept to room temperature and exposed to fresh air, it starts to gather the yeast cells that are all around us. Personally, I think it has a beautiful taste, because it’s slightly acidic and mixed with salt.

Sourdough requires a longer time to ferment, than just a regular loaf, therefore it lasts longer and you get a richer taste. We like to say that good things take time.”

“Our values are that we are baking exclusively with sourdough and with 100% passion in everything we do. We always keep a small product line and a very strict quality control, that is one of the key elements”

“We bake with highly hydrated dough and only with whole grain rye flour, in our sourdough starter. That means no use of wheat nor fabricated yeast, which often dries out the bread. The key here is that we use the same sourdough starter for both our wheat loaves and our rye bread.

For us it’s not just practical, it also demands brain work, because sourdough can be pretty tricky.”

“It’s a composition of natural yeast, bacteria, and milk acid enzymes all working together. In other words a respiration process that contains waste materials.

A rule of thumb is, the more time it gets to ferment, the more acidic and taste you get. But I have a quick disclaimer: It can also over-forment, so please take care!”

“First and foremost, to make sure I always get high quality bread, without paying lots of money for a loaf made in a factory. It is just too expensive and if you bake with sourdough, you can make a way better loaf than many of the traditional bakeries, and who doesn’t like to save some money?

For example, I like to make lovely loaves, bruschetta dishes and crisp bread, so there are plenty of opportunities with a sourdough”

"I’ve noticed that people make baking with sourdough more complex than it is. The active working time is 30-45 minutes, the dough will do the rest. Once you get the magic behind it, you can make the best loaf in the world. In fact, you only need water, flour and salt. Furthermore you can customize it for your own preferences, so you can make just the right loaf for your taste”

“Always start the day before. Feed your sourdough in the evening, then feed it in the morning, mix the dough and fold it three times, preshape it, final shape it and put it in the fridge for 8 to 18 hours.”