workshops, dinners & events
When it comes to baking, cooking, learning about the food system, farming, preserving, fermenting etc., there is certainly a lot to learn - and a lot to teach.
The bakery is lucky to be connected with so many skilled, clever and passionate people, who are very good at sharing their knowledge and passing it onto others. (you?)
We love to host dinners and workshops with friends of ours, often with a theme, an ingredient or an occasion in mind. It’s always lovely to see the space turn into something special for the evening.
Perhaps you would like to host an event or a dinner at lille? Send us your idea / request / suggestion at hello@lillebakery.com and we can explore what is possible!
Scroll down to have a look at previous and coming events.
A night with einkorn
Dear grain enthusiasts 🌾
Join us for a night with einkorn as we celebrate this year’s harvest of one of the most ancient grains. Einkorn, Triticum Monococcum, translated as ‘single grain’, is considered the first cereal that was intentionally planted and cultivated by farmers.
We will learn about ‘the mother of grains’ together with Anders from Landsorten, Emilie from Vild Hvede and the bakers from Lille bakery.
Akito, Peppe & Giulia will prepare some beautiful baked goods for us to taste the flavor and the textures of the grain while we sit around the table and dive into the rich history and mysteries of einkorn.
We will speak English to ensure that as many as possible can take part.
To join us for a night with einkorn - including a grainy dinner - get a seat at the table here.
Limited seats available.
AsIPracticeAMidline // vol. 1
End of year project by Frida Billeskov Olesen.
A dance performance at Lille Bakery followed by a plate of pasta and drinks to wash it all down.
The performance is open and free for all to join and the warm plate of food is secured with a ticket.
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As I practice a midline.
I sit upright. And think about ends and desire, what passes through and does not. My mouth and my cunt. And how I set it into motion.
I trace my vertebras and concepts of alignment.
A digestive system absorbing, consuming.
A wholly hole, wholesome and hollow. Swallowing.
As I make long strings of spaghetti. Linearity as trajectories. And invitations into rabbit holes. Strings for imagery and projection. Sensemaking and sensitivity.
And I invite you to the dinner table. As I practice a midline.
And stay around the table !
And enjoy a meal and drinks by the loving hosts, Lille Bakery.
Please SIGN UP HERE if you want to enjoy a sensing seeing pasta eating after the performance.
PASTORAL DINNER
The edible heathlands
We invite you to join us for a Pastoral Dinner on Saturday 25th of November 2023 at 19:00
on Refshalevej 213A, 1432 København.
The dinner costs 500 kr. + drinks
The dinner is hosted by Grønt Marked x Jordbo x Lille Bakery, and is a celebration of the Danish heathlands and the shepherds, but also mobile cultures and cultural exchange.
Viola Capriola and Mia Boland have curated a menu based on the heaths and herded sheep from Lystbækgaard — be prepared for a flavoured evening with vigorous and deep tastes.
For instance, together with Hårbølle Mejeri, the farmer Scott Chancellor has made special cheeses, mainly from sheep's milk and using wild fermentation. We will taste ‘heath snaps’ made by the Danish artist Marie Kølbæk Iversen and have lingonberries collected in the heaths by the artist and shepherd Ellen Martine Heuser.
Emmy Laura will also give a short talk about the shepherds' work and heath-history, we will listen to Kølbæks extraordinary music project based on collected folksongs in Western Jutland, and include Heuser’s lingonberry-hymn into the evening.
We sincerely hope to see you x
GRAIN GATHERING
Dear farmer, baker, maker or miller 🌾
We invite you to join us for a gathering of the local grain chain on Monday 13th of November.
This event is hosted by Landsorten and Grønt Marked in a common effort to gather all the people who work hard everyday to make better food from locally grown cereals, whether it be in the fields, the kitchens, bakeries or mills. With this event, we invite you to share, take part and become an active voice in the local grain chain.
Sometimes, farmers and bakers are not aware enough of each other’s needs. It takes a common effort and communication to continue developing and growing grain that is more flavourful, sustainable, diverse, and nourishing. All knowledge and views are welcome. We want to hear why you are passionate about grain and craftsmanship, and we know that you hold valuable knowledge that may have the potential to change the way we grow and consume our grain for the better.
The programme starts at 16:00 and through the afternoon and evening we will hear insights from knowledgeable people in the field of grain, taste brand new Danish grain varieties prepared using different techniques, and debate the challenges and potential benefits of strengthening and developing the small grain chain in all of our respective fields.
There also will be a very special musical performance by artists – Noa Kurzweil, Rune Kielsgaard and Mija Milovich, followed by a beautiful dinner using many types of locally-grown grains.
We invite you to bring something special that represents your craft – bake a bread, bring a grain or a plant, anything you’d like 🌾
We will speak English to ensure that as many as possible can take part. There will be a mix of nationalities in the room and we can help each other out if there is any need for translation during the evening.
Grain greetings from the grain gathering preparation team xx
And thank you to the wonderful Cecilia @platetalks for the poster!
Lille Bar with Tom & James
Lille Bar is back for four nights in November! Tom and James will be rolling up their sleeves to cook some simple yet delicious food and they’re inviting all you hungry hearts to join them. Come join us these evenings in the bakery, where the scent of fresh bread lingers, candlelight is queen, and broths simmer slowly. Good wine will be poured courtesy of Vintro, and all your cozy cravings satisfied by local farmers, fishermen, and cooks.
The dinners will be held on Thursdays and Fridays (November 2nd, 3rd, 9th, and 10th). They will start at 18:30 with an à la carte menu. To book a table click here.
Workshop: “All the lovely things you can do with Goat Milk”
Claus and Summer from @copenhagengoatmilk will be teaching us all about goats, holistic grazing and how to make delicious things from the milk they produce.
You will learn how to make ricotta, fresh cheese and chèvre plus get to know the ins and outs of pasteurising.