Did you know all of our baked goods are made in-house at Topas Ecolodge? Our lodge manager, Christian Milling, is actually an experienced pastry chef from Denmark, so to him, a slice of perfectly baked bread is a necessity at any breakfast.
Now, in addition to our beautiful array of daily baked sourdough loaves, croissants, and pain au chocolats, the chef team adds some delicious new items to our already illustrious breakfast buffet.
What’s new?
- Rundstykker – traditional breakfast buns made in Denmark. The name means “round piece” in Danish, and is usually served alongside a good slice of cheese, homemade jams, and a hot cup of coffee.
- Pan Focaccia – this flat style of oven-baked bread is originally from Italy, similar to pizza dough. Our pan Focaccia is loaded up with mature cheddar, jalapeños, and piment d’Espelette ( a very spicy pepper from the Basque region of France).
- Grandma Birte’s Beer Cake – an old-fashioned quick bread native to southern Denmark, this recipe has been handed down through the generations of Mr. Milling’s family. You might associate the flavor with something like gingerbread, but with the maltiness of beer included in the flavor profile. The dense and chewy texture is best enjoyed by the slice with a generous amount of butter and a cup of coffee. and is usually eaten sliced with a generous slathering of butter.