Stone-ground flour, purified water, unrefined Atlantic sea salt and years-old sourdough starters are just some of the organic ingredients used to sift, knead, and bake the perfect artisanal loaf. Whether it’s a dense, moist bread with a sweet, wet crust or a fluffy, airy affair with a crisp, crackling exterior, Reykjavík sells its splendid breads straight from the oven.

The bakery employs methods that harken back to the food staple’s culinary roots, folding its fresh doughs with gluten-free spelt, wild herbs and seasonal fruits. From classic breads and pastries to new-age innovations—green pea flour, anyone?—these healthy, modernized versions can quickly run the course from feeding frenzy to a few, measly crumbs.