About GØTZ
GØTZ Bread Projects was founded by baker and chef Jesper Gøtz with the purpose of giving everyone the opportunity to learn how to bake delicious and nutritious sourdough bread and accompanying food. Jesper began his career as a chef at some of the biggest restaurants in the Copenhagen food scene. After working at Noma, an apprenticeship at 1.th, and later Meyer's culinary school in Bolivia, Jesper took on the role of sous-chef at Restaurant 108. There, he was responsible for developing the bread for the menu—and fell in love with the craft.
Since then, Jesper has spent his time learning everything about baking sourdough and preparing delicious meals with it. This has taken him to bakeries in Copenhagen, Paris, and San Francisco, and resulted in the opening of the successful bakery Lille Bakery on Refshaleøen in Copenhagen. Jesper's vision there was to elevate Danish bread culture, a vision that still guides him to this day.
For the past years he has supported other food related businesses to bring even better food on the table. Now he is opening his own new establishment named Sommer Canteen opening in June 2024.
Click on Sommer Canteen in the bar menu and read more.
Vision
To create a tasty dish, it is essential to have a balance between different flavor profiles such as crispy, soft, sour, sweet, salty, and fatty. Jesper learned this as an important lesson during his time at culinary school, and he has since worked in gastronomy for over 10 years, ranging from fine dining restaurants to canteens. Through his experiences, he has realized that there is indeed something to be said about the importance of having a varied flavor profile in dishes.
A particular discipline that fulfills almost all flavor profiles is sourdough bread. The crust is crispy, sweet, and bitter, while the crumb is soft and sour. By adding butter or other fatty ingredients, you can achieve a truly delicious meal.
It was precisely this discovery that inspired Jesper to start teaching how to make healthy, nutritious, and sustainable food with sourdough bread at the center. He wants to share his knowledge of sourdough bread and cooking with others, both individuals and institutions, making it easier and wiser to create tasty and healthy food with a varied flavor profile.
Workshops
Throughout Jesper's career as a chef and baker, he has had the opportunity to work closely with experienced chefs and bakers in both small and large teams. Jesper's experiences have convinced him that the best way to learn is by working closely with the "master" in small groups. Therefore, Jesper has chosen to build all his Masterclasses on this philosophy.
Jesper has collaborated with Danish education experts to develop a course that only brings together a few participants, allowing for immersion in various topics. At the same time, Jesper has developed his virtual platform where participants can watch the techniques and hear his explanations about the recipes, flour, and equipment again and again. Jesper believes that this is the best way to help his students understand the techniques and recipes so they can achieve their goals with their training. This applies to both private amateurs and to some extent also professional chefs and bakers.
Co-Labs
Jesper firmly believes that a baker is only as good as the equipment allows. If the equipment does not meet expectations, then one must develop it oneself. As said, so done—in collaboration with some of the most skilled professionals in the Nordics, GØTZ has launched a range of products for cooking and baking. All products are designed and tested by Jesper himself in collaboration with carefully selected craftsmen. All collaborations are built around functionality, quality, and a high expectation for sustainable production.
By following @jespergotz on Instagram or signing up for the newsletter below, you can stay updated on news and new products that will be added to the site regularly.