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Every Friday we make a unique doughnut with extra everything that is only available that day. It changes every week and we tell you on Thursday what the flavor of the week will be. At 08.00 a post is made on Instagram and Facebook, and at the same time our order page opens.

On Friday, we also release donuts to the store at 11 a.m. and 3 p.m. These can not be pre-booked but it is first come, first served. If you come around those times, there is a high probability of getting hold of donuts. It sells out sometimes, but we always try to make sure there is enough for everyone. It's a bit of a guessing game of course, so if you want to be absolutely sure you can get your hands on donuts, it's always best to pre-book.

PLEASE NOTE. It is only possible to book via our order page. It is not possible to order by phone, and it is not possible to order today's Friday donut on Friday.

We use real saffron and soak it in alcohol to bring out as much flavor as possible. All the alcohol is steamed away in the oven when we bake the pastries.

Yes we do! We sell cakes, pastries and pastry pieces that are all completely plant-based.

Our entire range is plant-based. In the standard range you can choose between our doughnuts, croissants, pains au chocolats, cinnamon and cardamom buns and all our sourdough breads. Sometimes new products are added for a short period because we get hold of fine ingredients in season or simply because we get a whim and get hungry for something. Should any product not be plant-based, this is carefully labeled. You can always ask us about the contents of our baked goods. Check out our Instagram @bagerileve to see current variations on the range.

No, we don't - because we handle large quantities of flour in the bakery, we can never guarantee that contamination will not occur.

For those who are not allergic to gluten, but find it difficult for the body to break down, it may be useful to know that we bake our bread with long natural fermentation. During the 24-hour fermentation process, the gluten is broken down to some extent, making it less difficult for the stomach to digest. This, combined with the fact that we use flour with naturally lower gluten levels, results in bread that is very easy to digest.

We believe that freshly baked bread is one of life's necessities, and one way to make it available to more people is to bake a batch of bread later in the afternoon, when people are heading home. On weekdays, we always have freshly baked sourdough bread at 3pm so you can take it home and enjoy warm bread for your evening meal. The breads are great for breakfast the next day too!