Sake Gumi

Fall has reached Copenhagen, the leaves are clogging the streets, days are getting shorter and darker and my sugar addiction has reached new levels.

Some say the reason why supermarkets of Scandinavia are so crowded with candy and cakes, is because the constant darkness and cold forces our bodies to require more sugar to stay on top of things.

Approx 40% of the Danes suffer from winter depression when the sun starts to leave, so sitting inside with hot chocolate, baking cakes or stuffing your face with Matador Mix is a national sport.

Danish chocolaterie chain Summerbird is a company I've grown to become a big fan of. In contrast to other chocolate players, this company takes a pride in experimentation and a constant renewal of their products. A rare thing in these days of regression and financial depression.

It's apple season - Denmark is a great apple country - and Summerbird is not letting this pass them by. Today I visited their flagship store, called Summerbird Pure - which is the one dedicated to the most experimental and newest seasonal products.


Red, Danish apples in the window!




The big glass counter is filled with the fresh batches of today.

As we've discussed before here on Umamimart-- Scandinavia has a secret twin in the country of Japan - and I think it comes to show in a company like this where they take a pride in making short period cakes, limited edition gift boxes and always redefining themselves through playing with materials and product availability.


When I arrive, I'm offered a free cup of homemade chocolate. It's thick and warm-- sweet chocolate Jesus!


Behold, all kinds of apple inspired stuff. These sweets are not sold at discount prices, but I'm totally laying down the stacks to get into heaven.


Truffle tart - looks like an edible drag queen hat.


A whole range of Summerbird's famous roasted almonds - covered with lemon dust, raspberry sprinkles, licorice powder etc. Below are tubes of pure chocolate.


Fantastic six-packs of Grand Cru White - lemon foam, raspberry core and licorice sprinkles on a crunchy base.


Homemade chocolate spread for those mornings when smelly cheese on toast just won't cut it.


I spot these fellas - apple themed "flødeboller" (cream buns?).




LOVE the bag - Paris 1940's conditorie (patisserie).


After a crazy bicycle ride home with my tongue bouncing and drooling after me hitting a few fellow bikers, I am finally ready to engorge the masterpiece.

I had to call the girl in the shop again as I had forgotten what this actually was:
* Macaroon baselayer of crusty, rough almonds.
* On top of the base a chocolate ganache
* Inside of the ganace, a chocolate ball is hidden, containing apple compot.
* On top of that, a caramellized piece of apple is placed.
* The foam is a mixture of caramel and vanilla.
* On top of, a sprinkled mixture of spicy almonds.




*Munch munch - really crunchy and delicious!

Behold - the caramellized apple and the chocolate ganache.


The ball inside leaks with apple compot - so good and very unusual combined with the taste of chocolate.

The base layer is crunchy and full. All the ingredients come together well.

All in all not a bad piece of candy.

For dessert I bought myself an apple cake:


* Apple cake: Finely chopped apples with brown sugar and a center of chocolate and caramel.


Oh it's gooooood good! Again, the apples add some freshness to the sugary chocolate.


Observe the magnificent base of decorated chocolate.

Once I dreamed about becoming a conditor. If someday I get tired of drawing doodles, I might change path and do cakes for a living or perhaps a combination.  I wish I could try it out-- at least for a day!
Column: Skankynavia


  • I agree – this is really experimental. The portions seem quite big. What’s up with that green smudge in the middle of the apple cake?

    yoko on

  • I just stumbled on this site and have fallen in love! I miss Copenhagen so much. Thanks for taking me back to all the wonderfully cozy memories from when I studied abroad there :)

    The Amai Life on

  • I wonder how you can cover chocolate over frothy vanilla and caramel decadence. Each one slightly looks different, which should mean they are totally hand made. Hmm, I am intrigued if I can create something based on this complicated mixture proportion. Anders can you send me more detailed pictures?

    yamahomo on

  • Gorge(ous).

    kayoko on

  • I’m drooling. The chocolate paste and spread will definitely make winter more tolerable. And that cream bun apple thing looks really good.

    Sakura on

  • Yamahomo: I went back to the store today to ask them about this.
    And yes, everything here is handmade. The way they cover it in chocolate is quite simple: they build the interior first (base, chocolate ball, ganache, apple) and them cover it all in this foam – which is not foam but a kind of melted marshmellow.
    It’s actually so heavy and sticky that it’s able to be turned upside down, dipped into the melted chocolate and placed on a plate where they sprinkle it with the spicy almonds.
    So I guess the trick is not to use whipped cream but to make your own kind of apple-infused marshmellow?

    Amai: Thanks for reading! You are welcome back in Copenhagen anytime.

    Yoko & Craig: The green colour is from the transparent caramel flake stuck into the top of the apple cake. I guess it’s supposed to look like a leaf?

    And no, flødeboller is so integrated into the Danish language of children so no dirty thoughts here. When it’s your birthday, you bring flødeboller with you to school and hand them out in class while everyone’s singing the National Danish birthday song:

    Anders on

  • I was wondering about that shock of bright green too. On the packaging it looks like some sort of sugar shard?

    I’m also guessing the freeze the creamy white foam before the dip it in the chocolate. It’s the only way I could think of them covering it like that.

    Oh, and does “flødeboller” sound as sexual in Danish as “cream buns” does in English?

    Craig on

  • Hi Anders. I’m not sure if you are still running this blog and I’m not sure if I should write this in English or Danish – but I try anyway :-) What is your relationship to Japan? I have read some of your blog entries and I thought that they were very interesting. I am writing a SRP-project about Summerbird exporting to Japan and I would really like to hear your opinion about that. Furthermore, I would like to hear if you know any chocolate companies in Japan (Tokyo or something like that) that are like Summerbird? Summerbird’s competitors, then. I am sorry if my message is not convenient but I really hope that you can help me :-) Regards, Julie

    Julie K. Andersen on

  • MY DREAM. Why don’t we have stuff like this in the U.S.? On second thought, you don’t have to answer that question. SERIOUSLY JEALOUS.

    worm on

  • damn, every time I try to make marshmallow, i completely fail. I don’t like the texture of marshmallow anyways. I wonder if I can put my own take on (vanilla/caramel flavored Italian meringue or something)..

    Yamahomo on

Leave a comment

Please note: comments must be approved before they are published