01 / ABOUT THE PLACE
About this place
For dense rye loaves and crusty sourdough with a noticeable tang, BRØD in a quiet Hiroo alleyway is a reliable stop. Taking inspiration from traditional Nordic baking, the bakery stocks sourdough loaves that put the natural earthiness of grains and well-judged fermentation forward.
Sourdough profiles tailored by grain and seed blends
The bread lineup ranges across different grain proportions and flavor profiles, from the accessible Rungnir, made with 30% rye, to the dense, substantial Heimdal at 100% rye. Other loaves highlight diverse textures, including Odin, mixed with 4 kinds of seeds; Emmerys, topped with pumpkin seeds; and Multigrain, blending spelt and oats. Many varieties are offered in both whole and half loaves, making it easy to sample different recipes.
Scones, baked treats, and takeaway details
Alongside table loaves, the counter stocks sourdough scones, cookies, and house-made granola for an easy snack. The shop operates purely for takeaway from a compact counter without dine-in seating. Card and electronic payments are supported, allowing for a quick, straightforward stop to pick up bread for home.
