Here you can preorder our organic sourdough bread, buns, sweet pastries, croissants and more.
You pay when you place your order and choose when you want to pick it up or have it delivered within the next six days.
For larger orders and possible delivery, please contact us at info@mirabelle-bakery.dk or +45 35 35 47 24.
See the terms and conditions of our online shop here.
As always, we offer 10% off the price on your sourdough bread, if you have a Mirabelle tote bag. Enter the code mirabelletotebag on the cart or checkout page and bring your bag with you, when you pick up your bread. If you don’t already have a bag, you can purchase one here and get 10% off any sourdough bread you purchase along with it.
When you buy a Mirabelle tote bag, you will not only get a discount on our sourdough bread but also help us reduce our use of paper bags and hereby spare the environment.
Start by choosing the day of the week you wish to pick up or have your baked goods delivered. This gives you the option to choose between the products which are available on that day*.
When filling in your order information later in the order process, we ask for the date and time you wish to pick up or have your order delivered.
*You can preorder bread and pastries up to 6 days in advance.
Showing all 18 results
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Grain bowl with salted fish, legumes, and pickles
A take-away dish made on the best produce from Mirabelle Bakery & Restaurant and fish from Fiskerikajen. A bowl made on sustainable fish from Fiskerikajen, the best organic grain and vegetables. Delivered with napkins and cutlery, ready to eat wherever you want to.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Morning bun with malt flour and sesame seeds.
The bun has a lovely toasted flavor and beautiful dark marbling. The bun is made from the same dough as Mirabelle Bakery’s sourdough bread, with organic Øland wheat from Kornby Mølle and the bakery’s unique sourdough culture. The bun is baked at high heat – directly on stone – which gives it a lovely crust and soft center with a nice chew.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Morning bun with honey-soaked oats.
The bun is made from the same dough as Mirabelle Bakery’s sourdough bread, with organic Øland wheat from Kornby Mølle and the bakery’s unique sourdough culture. The bun is baked at high heat – directly on stone – which gives it a lovely crust and soft center with a nice chew.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Morning bun with cinnamon and raisins.
The bun is made from the same dough as Mirabelle Bakery’s sourdough bread, with organic Øland wheat from Kornby Mølle and the bakery’s unique sourdough culture. The bun is baked at high heat – directly on stone – which gives it a lovely crust and soft center with a nice chew.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Morning bun with O’payo 50% chocolate from Friis-Holm.
The bun is made from the same dough as Mirabelle Bakery’s sourdough bread, with organic Øland wheat from Kornby Mølle and the bakery’s unique sourdough culture. The bun is baked at high heat – directly on stone – which gives it a lovely crust and soft center with a nice chew.
If you wish to order more than 20 please send us an email at info@mirabelle-bakery.dk.
Morning bun with pumpkin seeds, sunflower seeds, and flaxseeds.
The bun is made from the same dough as Mirabelle Bakery’s sourdough bread, with organic Øland wheat from Kornby Mølle and the bakery’s unique sourdough culture. The bun is baked at high heat – directly on stone – which gives it a lovely crust and soft center with a nice chew.
If you wish to order more than 20 please send us an email at info@mirabelle-bakery.dk.
Morning bun with poppy seeds.
The bun is made from the same dough as our sourdough bread, with organic Øland wheat from Kornby Mølle and the bakery’s unique sourdough culture. The bun is baked at high heat – directly on stone – which gives it a lovely crust and soft center with a nice chew.
If you wish to order more than 20 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s chocolate cookie has a soft center with large pieces of chocolate and a crisp surface. Our cookie is made from both sifted and whole grain wheat from Kornby Mølle, eggs from our own farm – Farm of Ideas and O’payo 68% and 50% chocolate from Friis-Holm.
*click the info icon to read more.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Each morning we bake a new kind rye bread. If you choose the rye bread of the day you will typically get one of the four:
Toasted wheat- and rye bread
Oat rye bread
Sesame and malt rye bread
100% rye bread
Toasted wheat- and rye bread
Mirabelle Bakery’s toasted wheat rye bread highlights the flavour of toasted whole grain flour while maintaining the texture of earthy flavour of rye. The bread contains stoneground wheat and rye flour, Øland grains, sunflower seeds, and pumpkin seeds.
Oat rye bread
Mirabelle Bakery’s oat rye bread is made from stoneground rye flour and Øland flour; toasted and soaked oats which give a distinct porridge like flavour and texture. It also contains rye grains, Øland grains, sunflower seeds and flaxseeds.
Sesame and malt rye bread
Mirabelle Bakery’s sesame and malt rye bread are made from stoneground rye flour and Øland flour; toasted and ground malted barley, as well as Ølands seeds, pumpkin seeds, and sesame seeds. The bread has a lovely flavor from the malt and sesame.
100% rye bread
Mirabelle Bakery’s 100% rye bread without wheat flour is made from stoneground rye flour, rye grains and rye flakes all from Kornby Mølle, as well as sunflower seeds and flaxseeds.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s traditional rye bread is made from a combination of stoneground rye flour and Øland wheat from Kornby Mølle, rye and Ølands seeds, sunflower seeds, and flaxseeds.
The rye bread starts off with Mirabelle Bakery’s own unique sourdough culture, which ensures a slow and natural fermentation and highlights the quality, flavor, and texture of each grain and seed – whether they are toasted, soaked, cooked or grounded.
For 5-6 people.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s unique sourdough bread is made from organic Øland wheat as well as other rotating varieties of wheat grown and ground at Kornby Mølle, just 30 km from the bakery. After a gentle kneading, the dough is folded by hand and set to rise for 24 hours. The sourdough bread is baked at high heat to fully develop the flavor of the long and gentle fermentation.
Mirabelle Bakery is working closely together with farmer Per Grupe from Kornby Mølle. He shares our passion for organic farming and ethical production. Per’s goal with developing, growing, and milling grain is to grow grains which make for the best bread, not the highest yield.
For 10-12 people.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s unique sourdough bread is made from organic Øland wheat as well as other rotating varieties of wheat grown and ground at Kornby Mølle, just 30 km from the bakery. After a gentle kneading, the dough is folded by hand and set to rise for 24 hours. The sourdough bread is baked at high heat to fully develop the flavor of the long and gentle fermentation.
Mirabelle Bakery is working closely together with farmer Per Grupe from Kornby Mølle. He shares our passion for organic farming and ethical production. Per’s goal with developing, growing, and milling grain is to grow grains which make for the best bread, not the highest yield.
If you wish to order more than 5 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s cinnamon snail is made from our classic croissant dough – based on organic, stoneground Italian flour and our own sourdough culture. The cinnamon snail is filled with an almond cream made from egg, butter, sugar, almonds, and cinnamon and topped with cinnamon sugar.
Our cinnamon snail starts off with our own sourdough culture, which makes for a slow and gentle fermentation, create a big and broad flavor and the perfect texture. Between each layer, we roll out organic butter from Thise – a butter with the right fat and water ratio, which makes our croissant light and crisp.
If you wish to order more than 5 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s snail is made from our classic croissant dough – based on organic, stoneground Italian flour and our own sourdough culture. The snail is filled with either pastry cream, apple, and cardamom or pastry cream and raisins.
Our snail starts off with our own sourdough culture, which makes for a slow and gentle fermentation, create a big and broad flavor and the perfect texture. Between each layer, we roll out organic butter from Thise – a butter with the right fat and water ratio, which makes our croissant light and crisp.
The Spandauer filling varies from week to week.
If you wish to order more than 5 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s spandauer is made from our classic croissant dough – based on organic, stoneground Italian flour and our own sourdough culture – filled with a butter and sugar filling (remonce) and housemade jams or purees, made from seasonal berries or fruit.
Our spandauer is made from organic and stoneground Italian flour and with our own sourdough culture, which makes for a slow and gentle fermentation, create a big and broad flavor and the perfect texture. Between each layer, we roll out organic butter from Thise – a butter with the right fat and water ratio, which makes our croissant light and crisp.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s almond croissant filled with almond creme, honey syrup and topped with almond flakes and dusting sugar.
Our almond croissant is made from organic and stoneground Italian flour and our own sourdough culture, which makes for a slow and gentle fermentation, create a big and broad flavor and the perfect texture. Between each layer, we roll out organic butter from Thise – a butter with the right fat and water ratio, which makes our croissant light and crisp.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Mirabelle Bakery’s pain au chocolate with 68% dark chocolate from Friis-Holm. Our pain au chocolate is made from organic and stoneground Italian flour and Mirabelle Bakery’s own sourdough culture – made from stoneground flour from Kornby Mølle.
The chocolate croissant is made with our own sourdough culture, which makes for a slow and gentle fermentation, create a big and broad flavor and the perfect texture. Between each layer, we roll out organic butter from Thise – a butter with the right fat and water ratio, which makes our croissant light and crisp.
If you wish to order more than 10 please send us an email at info@mirabelle-bakery.dk.
Classic croissant made from organic and stoneground Italian flour and Mirabelle Bakery’s own sourdough culture – made from stoneground flour from Kornby Mølle. Mirabelle Bakery’s croissant does not only focus on light crispiness, but also on the flours unique taste and structure.
The development from sourdough culture to finished croissant is a 4-day journey, where the slow and gentle fermentation, create a big and broad flavor and the perfect texture to our croissants. Between each layer, we roll out organic butter from Thise – a butter with the the right fat and water ratio, which makes our croissant light and crisp.
