I got the opportunity to photograph Tommy Digemose at his bakery, Hoyer’s Konditori. He specializes in traditional Danish bread, especially rye bread. It was a fascinating visit spread over a couple of days and a very early start at 4 am to catch him making bread.
Rye bread is not something I had really come across in the UK but I have come to like it since moving to Denmark. It is a northern European delicacy, and the rye bread Tommy makes is the best. The process is different to normal dough, it is very wet and heavy to work with.
The loaves are tipped out of their tins, then turned upside down and left to cool, some have sesame seeds placed on top others just a sprinkling of flour, the rest nothing. Tommy has one customer who has a bespoke order baked for him every day. The personal touch, imaging that at your local supermarket.
Of course, he makes Danish pastries as well. But if you go into a Konditori in Denmark and ask for a “Danish pastry” you will get a funny look, and not just for your accent. Each “Danish Pastry” has it’s own name; “frøsnappers” or “frog twists” are my personal favourite.
But there are many different shapes and names. Some are topped with chocolate, pearl icing, glacé and they may be stuffed with a variety of ingredients such as; jam, apples or prunes as well marzipan and of course custard.
Shapes are varied, including circles with filling in the middle “Spandauers”), figure-eights, spirals, and the pretzel-like kringles.
It was a great visit spread over a couple of days and some very early starts. Technically difficult, his bakery is very dark, combined with early starts there was little or no natural light. The scene was light with 3 speedlights controlled via the Nikon CLS system.
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