In 1175, twelve Benedictine monks built a watermill by Odense Å, the river which quietly flows through the heart of Odense. The mill became known as Munke Mølle (Monks Mill) and produced flour for centuries. In 1962 the mill (which is now the world's oldest mill) opened the Mette Munk Bakery, and we were the first to export high-quality, deep-frozen Danish pastry all over the world.
Saint Canute & Monks Mill
In fact, the foundation of Munke Mølle in Odense is linked to Saint Canute. Following his murder in St. Albani Church in Odense in 1086, twelve Benedictine monks from today’s England, "Canute's brothers", built a watermill (Munke Mølle) and were later granted permission to grind grain - not just for their own use but also for the townspeople.
The Mette Munk Bakery
From 1962 to 1975, Mette Munk was owned by Munke Mølle. In the beginning, production centered on fresh goods, such as bread rolls and biscuits. Later on, freezing equipment was brought in and Mette Munk became the first Danish business to take up the export of frozen Danish pastry to both the USA and the UK. Over the years, many different product variants have been sold, but right from the start in 1962, Danish pastry has been Mette Munk's core area.
Growth, investments and new owners
In 2006, new investors acquired Mette Munk A/S and large sums were invested in the company. Today, Mette Munk has one of the world's most advanced production plants, in which the 160+ year-old traditional Danish craft is combined with the latest refinements in process technology. Innovation is at the heart of Mette Munk's activities today and constant efforts are being made to market new Danish pastries with the best ingredients.
In 2014-2015 Mette Munk doubled the production capacity and was sold to Aryzta, who wanted to continue the Danish Pastry fairytale on the historical address in Odense - the birthplace and home town of the famous fairy tale writer H. C. Andersen.
Aryzta is one of the biggest international bakery groups and leading frozen bakery suppliers in the world. https://www.aryzta.com/
The History of Danish Pastry
The making of Danish Pastry is a baking tradition that stretches back more than 170 years and is still only mastered to perfection in Denmark.
It all started with a strike among bakers in Copenhagen in 1850. The master bakers had to seek help from their colleagues in other countries to meet customer demand. The help came from Vienna and the Viennese bakers taught their Danish colleagues to use the lamination technique which involves rolling out and layering the dough many times to create a dough made of "flaky" sheets of pastry. When the bakers from Vienna returned home, the Danes continued working on the technique and incorporated more egg and fat into the recipe. The perfect match was born when the Danes later developed a special "rolling margarine" for Danish Pastry. The ideal melting temperature of this margarine gives Danish Pastry that special texture which makes it light and flaky at the same time. This is how Danish Pastry was conceived, and the Danish word for it, "wienerbrød" (meaning "Viennese bread"), lovingly acknowledges the Viennese for their contribution.
Autentisk [αw’tæn’tisk] = sand, virkelig, ægte, rigtig
Med hele vores historie på plads, kan vi roligt sige at autenticitet er en grundsten hos Mette Munk. Det følger os i alt fra vores råvarer, recepter, færdige produkter og til os mennesker, som gør Mette Munk levende. Vi går ikke på kompromis med vores ægte, originale opskrifter eller på kvaliteten af vores bagværk. Vores bake-off er baseret på godt, solidt håndværk.