A business built by two people who believed in each other.
Matt spent years in high-end restaurant kitchens — the kind of relentless, high-pressure environment that looks glamorous from the outside and grinds you down from the inside. Over time, that pressure led to addiction, and then came a coeliac diagnosis on top of it — one more hard thing in an already difficult chapter.
What changed things was baking. Away from the chaos of a professional kitchen, working slowly and carefully to make gluten-free bread and pastry that actually tasted like it should became something genuinely healing — a way back to a craft Matt loved, on different terms this time. It took both of us believing in that to turn a kitchen table experiment into an actual business — Matt's craft and recipes, shaped into a brand people could actually find and fall in love with through the creative side Paula brought to it.
Why "Bageri"
Bageri is the Scandinavian word for bakery — a nod to the Nordic baking traditions behind bakes like our cardamom knot buns, and to something built slowly, the honest way.
A dedicated gluten-free kitchen, properly
Everything we make comes out of a 100% gluten-free kitchen — no shared equipment, no shared surfaces, no cross-contamination, ever. Matt lives with coeliac disease every day, so this was never just good practice for us — it's personal.
Who this is for
Some of you are coeliac, like Matt, and need to trust every bite completely. Some of you are cutting back on gluten without wanting to give up the food you love. And some of you are here because you know your gut, and you're curious about things like natural fermentation — our Artisan Bread, activated with apple cider vinegar instead of a starter, is very much for you.
Whichever one you are, we started this to be part of a community, not just sell to one. Come find us at a market and say hello — we mean that.
Find us
We bake in small batches for local markets a — see our schedule for next month!