Vox & Crumb
EST. 2018 • COPENHAGEN

A quiet place for bread.

Vox & Crumb grew from a single bakery table in a converted warehouse into a global school for thoughtful bakers. We teach craft that lasts.

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Our story

Vox & Crumb began when founder Elin Vestergaard grew tired of rushed baking classes that prioritised speed over understanding. She opened the doors of a small studio and invited just six students to learn the rhythm of rye, wheat and time.

Within three years the waiting list stretched for months. Our curriculum expanded from Denmark to 11 countries while never losing its focus on calm, precise technique that respects both grain and baker.

CHAPTERS

Timeline

2018
First studio opens — six students, two loaves of rye, one fire in the oven.
2020
Digital program launched — allowing us to share our method with bakers across the world during the pandemic.
2022
Mill partnership — we began working directly with three heritage grain farms in Sweden.
2024
Global cohort expansion — over 4,200 students graduated from our programs this year alone.

Approach & mission

We believe bread is a slow art. Our courses reject shortcuts and focus on deep sensory observation, understanding fermentation, and the calm confidence that comes from repetition.
Mission: equip every student with skills that feel natural in their own kitchen for decades, not just weeks.
THE TEAM

Meet the bakers

Elin Vestergaard
Founder & Head Instructor

Trained in Copenhagen and Stockholm. Spent 11 years developing our signature slow-ferment method.

Jonas Berg
Master Baker & Curriculum Lead

Former pastry chef at three Michelin-starred kitchens. Oversees all technical lessons and grain sourcing.

Lina Solberg
Community & Online Director

Built the online experience and guides the global community of graduates around the world.

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