Case study

Ole & Steen / Lagkagehuset

Since March 2018 we've been the global coffee partner to Ole & Steen, the Danish bakery known as Lagkagehuset at home. We bring speciality coffee to more than 100 bakeries with one house blend, roasted in Glenrothes and served consistently wherever you order it.

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A customer carrying an Ole & Steen bag past the bakery counter

  • 2018

    Global coffee partner since March

  • 100+

    Bakeries serving our coffee

  • +12%

    Year-on-year growth in coffee sales

  • 70/30

    Brazil and Colombia in the house blend

Raising the standard

  • The challenge

    Speciality coffee in every bakery

    Bring speciality coffee to every store, build a passion for coffee across the team, and make Ole & Steen a go-to destination for coffee as well as pastries. The coffee also had to taste the same in every bakery, every day.

  • Our solution

    A cleaner, sweeter blend

    We moved away from the previous roaster's traditional profile to a cleaner, sweeter coffee: 70% Brazil and 30% Colombia. It sits happily alongside pastries and tastes great with milk, the way most customers drink it.

  • The result

    12% more coffee sales, year on year

    A 12% year-on-year increase in coffee sales, and a team as enthusiastic about coffee as we are.

At Ole & Steen

  • Customers queuing inside the Ole & Steen bakery café seen through the window

    The bakery

  • Barista handing over a milk jug at the espresso machine at Ole & Steen

    The team

  • Espresso pouring into a Modern Standard Coffee KeepCup at Ole & Steen

    The coffee

Espresso shot extracting into a branded glass KeepCup at Ole & Steen

One coffee, served consistently

A single house blend, roasted in Glenrothes, served across more than 100 bakeries. That's where consistent roasting and a well-trained team matter most.

Barista training

Step by step

What we did

  1. Rethinking the house profile

    We tasted the existing coffee against new options and moved to a cleaner, sweeter profile that complements baking rather than overpowering it.

  2. Building the blend

    70% Brazil for body, chocolate and sweetness; 30% Colombia for brightness and depth.

  3. Roasting for consistency

    One house blend, roasted in Glenrothes to the same profile, so a flat white tastes the same in every bakery.

  4. Supporting the teams

    Training and ongoing support help baristas across a large, busy estate serve the coffee at its best.

When you serve coffee in more than a hundred bakeries, consistency is everything. We built Ole & Steen a coffee that's clean, sweet and made for pastries, then roasted it the same way every time.

Lynsey Harley
Founder and CEO

What this means for you

Running a bakery or multi-site group?

  • A bag of Modern Standard coffee and a pastry in the Fisher & Donaldson bakery

    Coffee that suits your bakes

    A sweeter, cleaner coffee works with pastries rather than fighting them. See how it works for Fife's Fisher & Donaldson.

  • Customer working on a laptop with a Modern Standard Coffee KeepCup at Ole & Steen

    A blend of your own

    For established partners on a supply contract, we can develop a bespoke blend in bespoke packaging.

  • Customer enjoying a cup of tea at a window seat at Ole & Steen

    Consistency at scale

    One roast profile, careful roasting and trained teams keep every site on standard.

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