Our Story
The Bakers & The Daily Bake
Nordpol began in 2018 with a single cast-iron pot and a sourdough starter named Bertha. She was temperamental, demanding daily feeding, and absolutely worth it.
Today, we're a small team of five bakers who arrive before dawn to mill our own flour on weekends, fold our doughs by hand, and wait. Good bread takes time—minimum twelve hours from starter to slice.
We believe in transparent ingredients you can pronounce, suppliers we know by name, and a product that's never rushed. Our pastries are laminated the old-fashioned way—no shortcuts, just layer upon layer of butter and patience.
48h+
Average ferment
5
Bakers on the team
100%
Handcrafted