Mylnan

Just like in the old days, Mylnan uses a stone oven for a large part of its baking. It requires more work, but it also ensures better quality and a superior crust. The bread is baked directly on the stone, which is one of the reasons why the Kaldbak bread, three-grain bread, spelt bread, Miðlon bread, and baguettes are something special.

In addition, all the breads are long-fermented. They ferment for twelve, fourteen, or sixteen hours, which enhances the flavor.

For over 40 years, Mylnan has used sourdough in its bread. The sourdough is alive, and the baker feeds it every day, nurturing the same sourdough culture for more than 40 years. Combined with quality flour and Faroese water, we create our distinctive Faroese rye bread. The sourdough helps the bread rise and gives it the perfect tanginess.

It’s also crucial to have pure ingredients. Mylnan uses flour that has not been treated with growth regulators. The bakery has made a concerted effort to follow this practice for nearly ten years to ensure a better crust, quality, and health benefits.