It all began...The local rye bread master, Alfred Kohberg from Southern Jutland, establishes Kohberg bakery in Bolderslev.
The Fogtmann family buy the bakeryAlfred Kohberg sells his life's work to the Southern Jutland entrepreneur Preben Fogtmann and his wife Inga.
Takeover of the Trianon bakeryKohberg buys the Red Weather Mill (Trianon bakery) and builds our white bread bakery in Taastrup.
ExpansionWe expand our white bread bakery to the current 10,000 m2.
Bake-offWe establish our first bake-off line in Bolderslev and hereby we expand our product range with new delicious Danish pastries.
The brothers Jesper and Per Fogtmann2nd generation of the Fogtmann family, sons Jesper og Per, takes over the ownership of Kohberg.
Takeover of H.C. Andersen BagergårdenKohberg takes over the unique and historical craft bakery H.C. Andersen Bagergården in Haderslev.
New rye bread lineWe expand and establish our new line for rye bread in Bolderslev.
GyldenmaskWe develop Gyldenmask, which is baked with upcycled mash flour - a new type of flour which reuses the mash that is part of the residual production from beer. This is done in collaboration with Agrain®.
Sourdough is an important ingredient in our rye bread. Keeping it in the perfect balance requires experience, knowledge and passion for great craftmanship. We use sourdough in all of our rye breads. It gives flavour, durability and character to the bread.
Preben Helleberg Jensen Baker & Product Developer