Having baked and cooked on the island for five years, we have developed an invaluable closeness with the local small-scale farmers of Sjælland, who share our values.

We’re always in close dialogue about salad leaves and leek variaties - we want to hear all the farmers and the fields have to teach us.

In this age, wheat is predominantly a heavily industrialized crop.
We work solely with passionate people who want to flip that on it’s head.

This bond is what makes lille. We cook, bake and preserve what is growing right now, and we hope it translates.