Independent University Newspaper
Copenhagen Business School

Popular searches:

Independent University Newspaper

Copenhagen Business School

What does it take to make a loaf of bread from scratch? Lena’s finding out

Lena Tünkers is started the project of building a clay oven at Refshaleøen. (Photo: Lena Tünkers)

So far, 20 to 25 people have been involved in CBS graduate Lena Tünkers’ bread experiment, From Farm to Feast. She’s going through every step of producing a loaf of bread – from picking up grain at the farmer’s to building a clay oven. All of this without spending any money.

News |   27. Jun 2019

Anne Thora Lykkegaard


What did you eat in the last 24 hours? Probably a lot of different things. But there’s a good chance that you had a slice of bread of some sort. In Denmark alone, each person eats, according to Statista, about 45 kilograms of bread each year. That’s a lot of bread.

And bread is a big part of CBS graduate Lena Tünkers’ life at the moment. Currently, she has stashed 100 kilograms of wheat grain in her room, as she’s on a mission to bake 200 loaves of bread by going through every step of producing a piece of bread. Using only the help of people around her and with no money.

“I wanted to see if I could actually make a loaf of bread from scratch. You know, get the grain, get it to a miller, build a clay oven and bake the bread. And so far, I’ve got two bags of 50 kilograms of wheat grain sitting at home, and the next step is to find a miller. And that’s proven somewhat difficult as most bakeries don’t have their own mill,” explains Lena Tünkers, who just graduated from CBS.

Lena Tünkers and the people involved will round off the whole experiment by baking 200 loaves of bread at a celebration where people can bring their own jams and spreads in July.

From Farm to Feast has produced small videos with people from different countries and their relation to certain kinds of bread. Here it is Dayana from Bulgaria, who talks about a traditional Bulgarian bread eaten for New Year's Eve, Weddings and when a child is born. (Video: From Farm to Feast)

But why? Why gather 100 kilograms of grain, call bakeries far and wide to find a miller, and google how to build a clay oven to bake some bread?

“Well, why not? For me this experiment is also about learning and talking to different people, and in the end, bringing people together around a very tangible project,” she says and explains that she started it off right after she handed in her thesis and had some spare time.

The art of bread

The idea for the project came about when Lena Tünkers was chatting with a friend in a park, whose father is a farmer and grows wheat. Lena Tünkers then asked if she could have some grain, and they discussed the outline of the experiment as it came to be.

“When I picked up the grain, I talked to my friend’s father, who told me about the consequences of last year’s very dry summer. Somehow, climate change became real in a different way. And it’s here, just a 90-minute drive outside Copenhagen,” says Lena Tünkers.

Right now, she still needs to turn the grain into flour, and for that she has been in contact with several bakeries, including Hart Bakery and a bakery in Germany, but she says that Meyer’s might be able to help her out.

“Although it’s hard to get in contact with the right people with the right knowledge, I’ve been surprised at how open and helpful people are. And I think it’s because I don’t want to make a profit from this experiment, so I’m not a threat to anyone. I’m just curious about the whole process,” she says.

William from Melbourne talks about an Australian bread called 'damper bread'. (Video: From Farm to Feast)

She’s also talked to bakers from the Hart Bakery in Frederiksberg about kneading techniques and that winter wheat acts differently to summer wheat.

“I’ve gained a lot of respect for the craft and art of making a bread. There’s so much knowledge, and so much you can do wrong. It’s not just baking,” she says.

For the past four days, Lena Tünkers and a group of friends have been building the clay oven. But you obviously need clay for a clay oven.


Lena Tünkers (bottom left) and a group of the people that helped her out. (Photo: Lena Tünkers)

“I’ve been in contact with some experts on soil and they’ve given me a map of the soil around Copenhagen, and it looks as though there’s a lot of clay in the soil in Amager. So I have to figure out how to transport the clay I eventually find to Refshaleøen,” she says.

A world of bread

Lena Tünkers is from Germany, and she has a special relationship to bread. She and other Germans love to eat so-called ‘butterbrot’. It’s a kind of brown bread that you eat with butter and either cold meet or cheese on top.

“It’s pretty simple, but I like any kind of bread, really. It just depends on what you put on it. And then I really love how bread can bring people together. Like twist bread around a campfire or when I invite people over for freshly baked bread. People are so happy,” she says.

A lot of us probably have memories of eating great bread, and maybe we even have some traditions for eating special kinds of bread at certain times. Lena Tünkers and people involved in the experiment have tried to capture some of these cultural differences and connections to bread in small films on the Instagram account, From Farm to Feast. In total, nine people from different countries explain a bit about the kinds of bread in their country and the culture surrounding it.

The farmer that gave Lena Tünkers the wheat grains. (Photo: Lena Tünkers)

“It’s interesting that a tortilla made out of corn is bread to some, but I wouldn’t consider it to be bread. And Koreans have these rice cakes that they view as bread, whereas others would see it as cake. It’s really interesting,” she says.

And then she mentions something that is extremely relatable if you eat a lot of bread – especially rye bread.

“When I lived in Australia, I had friends visiting me and they all said: ‘Oh, I miss my bread’,” says Lena Tünkers.

You can follow Lena Tünkers From Farm to Feast-project on Instagram.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

What does it take to make a loaf of bread from scratch? Lena’s finding outby

  • News

    Staff layoffs: What happens if you’re fired

    The clock is ticking. On Thursday morning (5 October), CBS employees will know if they are up for dismissal or not. But what will happen on the day? What emotional stages are you likely to encounter? And who will be there to pick you up when you are feeling the blow of being laid off? CBS WIRE has talked to HR and the consulting agency Actief Hartmanns to provide you with answers.

  • News

    Network, network, network – CBS graduates advise on getting your first job

    There are many approaches to finding your first job. Three recent CBS graduates talk about how they landed theirs. Their approaches were quite different, yet they all highlight networking as a key element.

  • News

    A-Z of the dismissals

    In these final days of September, the fate of a number of CBS employees is being decided. The final amount of money saved on salaries via voluntary severance agreements (aka redundancy packages, Ed.) and senior agreements will be known.  After this, the actual number of employees up for dismissal will be decided by management – and then the individuals will be selected.

  • News

    Layoffs break the crucial trust between organisation and employee

    CBS is laying off a number of employees soon, which will affect our university in different ways. When employees are fired without having done anything wrong, it shatters the trust between the organisation and employees, while also taking a toll on productivity, according to a CBS expert. Layoffs also affect the ‘survivors’, who are forced to adapt to a changed workload and the loss of cherished colleagues.

  • News

    Here to help – at the touch of a button and at Campus Desk

    Exam anxiety? Lost student card? I’ve wedged my car between a Fiat 500 and a lamp post, can you help? You never know what you’ll be asked next. But that’s just how the Campus Desk team like it. And if they can’t fix your problem, they’ll know someone who can. CBS WIRE asked the team about the whole range of topics they advice on every day.

  • Gif of the week
  • News

    CBS Quiz Time: Unraveling the success story

    A successful university environment such as CBS is often associated with academic pursuits, but campus life extends far beyond the classroom. At CBS Quiz Time, a student society motivated by creative thinking and social engagement, students join in a refreshing range of creativity, excitement, and social interaction. CBS WIRE talked to Celine Møller-Andersen to find out about the society’s vision, strategies and the factors that are driving its rapid expansion.

  • News

    Why so sudden? The CBS financial crisis explained

    Employees and union representatives have posed many questions in the wake of the 17 August announcement of a firing round. In this interview, University Director Arnold Boon explains how Senior Management has been working with the budget and a change of financial strategy since the fall of 2022, and why layoffs are now necessary.

Follow CBS students studying abroad

CBS WIRE collaborates with

Stay connected