Crust And Crumbs: Unpacking Iceland’s Bakery Culture
In Iceland, bakeries are living bridges between past and present, where geothermal ovens and gas-station kleinur sit alongside Belgian croissants. What began as carefully imported craft at Bernhöftsbakarí in 1834 has blossomed into a cake-heavy coffee culture that owes as much to scarcity as to celebration. Today’s bakers navigate the pull of Scandinavian minimalism, Danish-inspired pastries, and global sourdough fads—all while honoring stout rye loaves baked with steam and time. Here’s why Iceland’s bakery boom is anything but ordinary. Shruthi Basappa with Reykjavik Grapevine has the full story.
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