Say hej to your latest breakfast obsession: Bolle Med Ost — nicknamed BMO for those in the know.

Our month dedicated to all things butter led us to Butter Days Bakery, the new kid on the block in Malvern. It’s been described as a ‘Scandinavian-ish’ bakery, but owner and chef of Dessert Masters fame, John Demetrios, doesn’t want to be pigeonholed. Butter Days pumps out award-worthy pastries of all denominations, yet they are one of the few to produce a proper BMO.

Bolle med ost translates simply to “bun with cheese.” Three words, three ingredients — which means they all have to be pretty perfect. At Butter Days, they are.

A freshly baked sourdough bun, made with nutty khorasan flour, forms the base. Gently sweet, with a tender crumb that gives way easily, it’s split and spread generously with Pepe Saya cultured butter, finished with a sprinkle of salt, then layered with thinly shaved Gruyère cheese. That’s it.

When travelling with his wife in Copenhagen, founder John found himself bakery hopping, tasting cardamom buns, rye loaves, laminated pastries, but it was the BMO that became the yardstick.

 “We were doing lots of bakery hopping and finding all our favourites,” he says. “But actually, in the end, the BMO was the star. That’s what we were judging the bakeries on.”

“It’s so simple, but it took us a while to develop it,” John explains. “We bake it and then serve it within 10 minutes of that.”

Butter, unsurprisingly, is one of the most important components. John insists it must
be tandsmør — a Danish word translating to “tooth butter.” It needs to be spread generously enough that when you bite in, there are visible teeth marks left behind. A small detail, perhaps, but one that makes this BMO the real deal.

If you want a taste of Copenhagen, save yourself a trip around the world and head to Malvern instead.

Butter Days Bakery

209 Glenferrie Road,
Malvern, Melbourne