Hart Bageri case study
Bread good enough for the world’s best restaurant deserves ovens to match. Since opening in 2018, Hart Bageri has drawn global attention — and for good reason. Behind the ovens is none other than legendary baker Richard Hart, a name that changed the way America thinks about sourdough.
- Client
- Hart Bageri
- Location
- Copenhagen, Denmark
- Size
- Medium-sized
- Equipment
- ThermoStar 31/7
Asistent Com
Multicontrol
Richard made his mark at San Francisco’s iconic Tartine Bakery, where he helped spark the modern sourdough movement. But when he moved to Copenhagen, it was Noma — widely regarded as the best restaurant in the world — that backed his vision. After all, when you’re serving the best food, you need the best bread.
Hart Bageri started in Noma’s own kitchen in East Copenhagen and has since become a must-visit destination for anyone who takes baking seriously. And yes — Kornfeil ovens are part of the story. Proudly Czech made. Born to be hot.
Results
by the numbers
A ThermoStar 35/8 thermal oil deck oven was installed for baking a wide range of breads. Thanks to the large heat accumulation in the heated oil, the oven is temperature stable and responds quickly to temperature increases, which is appreciated by rye and rye-wheat breads. In addition, thanks to the variability of thermo-oil deck ovens, different types of bread and white pastries can be baked on each deck.
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Thanks to the new technology, Hart Bageri was able to cope with the demand and
start to supply 10 new outlets.
ThermoStar 35/8 Features
- Robust Bakery Oven
- 100% performance in 24/7 operation
- 8 decks
