Flere Fugle is a bakery in Kbh NV. But this is not an ordinary bakery. It is also a pizza bar and event venue — in the same spirit as Café Fovl on Sneppevej, which Flere Fugle is an extension of. In cooperation with our sister café Flok Kantine, we make lunch arrangements and catering out of the house — for birthdays, weddings, courses, corporate parties, etc. We offer various courses and workshops — both for individuals and for companies. For more read on the website or write to us below. Remember also to visit our small venue Lille Fugl on Gl. Strand 48, Kbh K.

Flere Fugle 

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**Several Birds Baking Camp for Kids**\
*A week of crumbs in! *

Join us when More Birds holds a baking camp for children during the summer holidays!

For 5 days we work with all kinds of dough — we form buns and bread, bake croissants and twirl with cinnamon and cardamom, and roll soft tea buns with the scent of summer.

We fold, knead, taste — and bake together!

On Wednesday we are going on a trip.

On Friday we end the baking week with a joint meal, where the children themselves make fresh pasta for a delicious pasta dish that we eat together. The camp is for children from 10-13 years old who love to get their hands in the dough. \
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**A little bit about the educator: **\
Thomas Christensen\
Trained school teacher and baker and consultant at Several Birds. \
Thomas was one of the first bakers when More Birds opened. \
Thomas is the general manager of Several Birds' baking courses.

More Birds Baking Camp for Kids

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Join us at Flere Fugle for an short hands-on workshop where you'll master the art of baking sourdough buns with our baker Thomas. 



Bake Sourdough Buns with More Birds

Adult

Learn how to make the perfect rye bread like we do at More Birds. Making a perfect rye bread requires a tart sourdough, lots of soft kernels, malt and, of course, the good rye flour.
We bake an already raised rye bread and even mix a dough that you take home and can bake the next day. 

Rye Bread - Learn to Make the Perfect Rye Bread

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A team building session can last 2-8 hours depending on your wishes. It can be a collaboration between you and Several Birds, so that in addition to a unique baking experience, where we bake together in small teams, there will also be professionally relevant content from you. Contents of a baking session could e.g. be: Bubble production (cinnamon, cardamom twirls). We roll out dough, smear a juicy remonce on it and learn various techniques for making beautiful twirls. While the spins are rising, there is room for professional content from you or presentations from us about Several Birds and the story behind it.

**Contact us for more information and price: **

**Mail: ** [thomas@flerefugle.dk] (mailto: thomas@flerefugle.dk)

**Phone: ** 26228861

“Our office has until recently been two offices, so it was important for us to get to know each other and work together across the board. The baking here served as a really good starting point to experience sides of each other we don't see on a daily basis. It was a good help to lurk who each of us is and how we go about a task.” Christoffer, Ministry of Health

Team Building - with baking as a focal point

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**Want to elevate your at home coffee skills?**  Join us for an immersive 2 hour workshop on brewing the perfect espresso and pouring the smoothest, silkiest latte art. We will start with the espresso - delving into extraction, dosing, grinding and tamping. Learn how to pour the perfect espresso and how to use your taste to troubleshoot problems with extraction.  Then it’s time for hands on experience in milk steaming. Learn how to steam velvety milk that is just right for pouring great latte art. You’ll practice pouring and creating basic latte art designs to take your coffee game to the next level. Through the workshop, our expert instructors will provide personalised tips and guidance, demystifying the process in a laid back setting.

**OBS: This course will be in english!**

Espresso & Latte art - make the perfect coffee 

Learn the process of making laminated dough that can be used to create pastries such as croissants, spandauer and more. During the course, we will roll out a prepared dough and cut croissants that will rise while we go through the essential steps of making laminated dough. We will finish the course by baking the croissants, and of course, we will get to taste them.

**OBS: This course will be in english!**

**Course instructor:** Lucija Belinic, baker at Flere Fugle

**Questions about the workshop**: [thomas@flerefugle.dk](mailto:thomas@flerefugle.dk)

We look forward to seeing you!





Croissants and pastries - laminated dough 

**Advanced Sourdough Course**

Do you want to take your sourdough baking to the next level?  During the 4 hours at the workshop we will go into the world of micro organisms, how to use scalded flour in the dough. We will mill diffrent grains like Kamut (Khorosan), Emmer, Spelt and Einkorn to put in our dough. During the workshop we will serve a light dinner along with some fantastic tasteful bakes. Let's dive deeper into the sourdough world together.

Let's dive deeper into the sourdough world together.

**Workshop host**: Thomas Christensen, baker at Flere Fugle
**Questions regarding the course:** [thomas@flerefugle.dk](mailto:thomas@flerefugle.dk)

We look forward to seeing you!

Sourdough workshop - advanced 

Attention: The workshop lasts 4 hours\
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Learn all about the process for a good and healthy sourdough bread

- We get around it working with good flour
- We learn to deal with the development of the dough
- We form a dough and put it in bread basket

Sourdough baking - learn how to make a sourdough

Nothing beats a warm, freshly baked cinnamon or cardamom bun for breakfast, brunch, or even in the evening! Learn how to roll out a delicious buttery dough and spread a layer of creamy butter/sugar/cinnamon filling on it. Fold the dough and master various techniques for making the twisted buns. We bake the risen buns to perfection and glaze them with sugar syrup - and taste them! Along the way, we'll enjoy a light dinner, and we will make a bun dough to bring home to make the next day. You'll get the recipe with you home as well.

**Course instructor:** Thomas Christensen or Lucija Belinic, baker at Flere Fugle

**Questions about the workshop**: [thomas@flerefugle.dk](mailto:thomas@flerefugle.dk)

We look forward to seeing you!