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In Denmark we have had quite an Indian summer this year, but now autumn is coming on strong with storms, rain showers and all its splendid beauty.

The autumn feeling and the weather outside makes us want to cuddle up with loved ones, hot buns & warm cocoa. And actually today our chef, Helle, started her day in the kitchen preparing quite a special dough for hot buns.


Special? Yes, - because Helle is actually using Bladderwrack seaweed (focus vesiculosus) - our Nordic hero ingredient of the AW16 season, in her recipe.

Maybe you have noticed that the inspiration for this season’s products and visuals are the Danish nature with its rugged coastline, ever transforming sea & Zen.

Helle has served us these Bladderwrack seaweed buns before. One year ago when we had our internal kick-off revealing the thoughts and inspiration behind the AW16 assortment, we started the day with breakfast and delicious buns.

The funny thing that morning was that the buns came with a story. Helle is a serious chef, doing things properly. Therefore, she had of course been visiting an expert experienced with harvest of Bladderwrack and had gotten insider information on where to find the best Bladderwrack spots. Bladderwrack is a common brown algae that grows in large clumps in shallow water along the Danish coast. I remember Helle telling us that she was strucked by the simplicity of the process. One just have to find the perfect spot, check if the water is not polluted, harvest, rinse, dry and crush to the desired size.

Feeling like cuddling up with a hot bun? Give it a go with Helle’s recipe and indulge yourself in Zen and the thought of the beneficial properties of Bladderwrack in an afternoon snack. Pure NORDIC BEAUTY TASTE.

Helle’s Beauty Taste Buns – approx. 30 buns

1 packet Bladderwrack seaweed - 20 g

100 g sesame seeds

100 g pumpkin seeds

1 l water

1 package yeast

30 g salt

15 g honey

2 dl oil

400 g whole grain wheat

300 g durum wheat

1 kg wheat flour

The Bladder wrack is soaked (follow the instructions on the packaging) and blended with sesame seeds and pumpkin seeds. Add all other ingredients and stir the dough in the machine. Leave for 30 minutes. Form the dough into buns. Leave for 20 minutes. Bake at 175 degrees approx. 25 minutes.



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