Robrød

Robrød is our gluten-free take on the traditional Danish rye bread. Today, we bake two variations of this popular classic. The Classic Rye Bread was the very first bread Mette Marie baked and sold when she opened her bakery in Fredensborg nearly 10 years ago. It’s made with sourdough, whole grain rice flour, buckwheat flour, buckwheat groats, and carob, which adds both flavor and color. It’s also packed with flax seeds, sunflower seeds, and pumpkin seeds for a rich, hearty texture.

We also offer a slightly darker and denser version— Sister’s Healthy Robrød, specially made to be completely lectin-free and perfect for those with lectin sensitivities. This bread is baked with sourdough and a blend of sorghum flour, millet flour, chestnut flour, carob, sesame seeds, and flax seeds.

Bread baked in a stone oven

Every day, we bake a wide variety of breads in our stone oven, ranging from light to darker loaves. All of our breads are slow-fermented to give the flavor time to fully develop. Most are made with sourdough, which gives them a rich, slightly tangy taste

Buns

Many of our delicious breads are also available as buns. Just like our loaves, all our buns are slow-fermented, and many are made with sourdough. Some are coated in flavorful seeds and grains for extra taste and texture. They're perfect for keeping in the freezer and heating up on a cozy weekend morning. You can also enjoy them at the bakery with butter and cheese—or choose vegan butter and cheese if you prefer.

Pastries

We’re passionate about pastries and offer a wide selection of delicious baked goods. Choose from buttery croissants, pain au chocolat, cardamom swirls, cinnamon rolls, dairy-free tebirkes, Danish brunsviger, and vegan cinnamon rolls filled with dates. Whenever we use butter or milk, it’s always lactose-free.

Cakes and Cookies

Discover our delicious selection of 'tørkager' (cakes without cream fillings)—all lovingly baked with gluten-free ingredients. At H.U.G Bakery, we’re proud to use fresh, natural ingredients that deliver unbeatable flavor and texture. Our 'tørkager' come in a variety of options, including dairy-free and vegan alternatives—perfect for a wholesome snack or a sweet little treat. Whether you have a gluten allergy or simply want to indulge, our cookies are sure to bring joy.

Cream cakes

Back when Mette Marie ran the tea salon Tante T with her brother and mother, the staff affectionately called them “the Cream Family”—and for good reason. Their love of whipped cream goes above and beyond! That’s why there’s always at least one cream cake on the menu at H.U.G. The selection changes monthly and features irresistible treats like gåsebryst, kartoffelkage, medaljer, éclairs with berries, and meringue-based cakes.

Tips for your bread

Bread storage
Store your gluten-free H.U.G bread in a paper bag, cloth bag or tea towel. Pay attention to hygiene every time you take a bun or cut a slice. This way you limit the risk of mold on the bread. Our bread and buns can keep for up to 5 days at room temperature. Bread should not be stored in the fridge as it will dry out faster.

Freeze
Our gluten-free breads can also be frozen. For best results, thaw slowly overnight on your kitchen counter, then warm them preferably at 175° C convection for 5-8 minutes depending on your oven.

Avoid food waste

If the last slices of rye bread or buns have become too boring, cut them into thin slices, brush with good organic olive oil, sprinkle with coarse salt and bake for 10 minutes at 200° C.