30 DAYS OPEN PURCHASEJuno the Bakery in Copenhagen is run by Swedish-born Emil Glaser, formerly of Noma, and its cardamom buns have turned it into an international pilgrimage site. This book is about technique, process and flavour rather than recipes as such, meaning the structure of dough, the science behind fermentation, and how different flours affect texture. Inside you'll find sourdough bread, laminated pastry, buns, croissants and seasonal cakes, plus a Christmas chapter with saffron buns, French nougat and kransekage. 364 pages. This is quite simply the current reference point for Nordic baking, documented by the very people who set it.
Format: Hardcover
Number of pages: 344
Language: English
First published: 2025
