{"id":2004,"date":"2024-06-23T08:56:19","date_gmt":"2024-06-23T06:56:19","guid":{"rendered":"https:\/\/soemods-bolcher.dk\/about-us\/"},"modified":"2025-06-18T10:27:40","modified_gmt":"2025-06-18T08:27:40","slug":"about-us","status":"publish","type":"page","link":"https:\/\/soemods-bolcher.dk\/en\/about-us\/","title":{"rendered":"About us"},"content":{"rendered":"

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About us<\/p>\n

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Traditional hard boiled sweet factory since 1891<\/h1>\n

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In the old days, there was only one way to make boiled sweets. The method involved boiling pearl sugar to 180\u00b0C, after which the liquid sweet mass was shaped into the final product on the production table\u2014all by hand. Later, in more modern factories, various substitutes such as glucose were added instead of sugar, making it possible to produce sweets using machines and keep costs down.<\/p>\n

S\u00f8mods Bolcher is the only company in the world that has preserved the traditional manufacturing method, meaning our sweets are still made as they were over 100 years ago. Back then, there weren\u2019t as many varieties as we have today, but we still produce the original ones. On the 100th anniversary of the sweet factory, S\u00f8mods Bolcher was honoured with the title of Purveyor to the Royal Danish Court.<\/em><\/p>\n

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Today, the fourth-generation S\u00f8emod, fifth-generation candy makers, Camilla S\u00f8emod, are involved in the noble art of candy production. This ensures that people will continue to enjoy authentic S\u00f8mods Bolcher for generations to come.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#054540″ custom_padding=”100px||100px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” make_equal=”on” module_class=”et_pb_animation_bottom et-animated et-waypoint” _builder_version=”4.25.1″ _module_preset=”default” width=”82%” max_width=”82%” global_colors_info=”{}”][et_pb_column type=”1_2″ module_class=”align-center” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”pre-headline” _builder_version=”4.25.1″ _module_preset=”default” background_layout=”dark” global_colors_info=”{}”]<\/p>\n

THROUGH GENERATIONS<\/p>\n

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Handmade sweets by fifth-generation candy makers<\/h2>\n

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S\u00f8mods Bolcher’s traditions and principles were established in 1891 on the second floor of N\u00f8rregade 49, but it wasn’t until 1920 that the name S\u00f8mod was adopted. The founder of the candy workshop, Mr. Hansen, was not blessed with sons to take over the business, so he passed it on to the son of his childhood friend, Martin S\u00f8emod.<\/p>\n

Martin S\u00f8emod had three sons, two of whom were already committed to respectable enterprises. One had taken over Martin S\u00f8emod\u2019s own legacy\u2014a meat, game, and poultry butchery that held the honour of being a Royal Court Supplier. The third son, Theodor S\u00f8emod, was gifted the candy workshop, which then took the name S\u00f8mods Bolcher. In 1932, the workshop moved to its current location, just across the street, to N\u00f8rregade 36, through the courtyard, where it now spans 319 square metres.<\/p>\n

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The History<\/p>\n

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A time capsule in the heart of Copenhagen<\/h2>\n

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In a factory where time seems to stand still, small changes have occurred over the years. Production has expanded from 27 tons annually to the current 50 tons per year. The boiler used to cook the candy mass is still the original one, but it has been converted from a coal-fired to a gas-fired system. Theodor came up with the idea of an electric fan to cool the candies faster, as well as a small heater to extend the working time with the candy mass by approximately 10 minutes.<\/p>\n

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The ingredients remain the same as in 1891\u2014natural flavours and colours, with no preservatives or additives<\/p>\n

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visit us<\/p>\n

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Visit S\u00f8mods Bolcher\u2019s factory, where time seems to stand still.<\/h2>\n

 <\/p>\n

S\u00f8mods Bolcher has been located in the factory at N\u00f8rregade 36 since 1932.<\/h2>\n

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Monday\u2013Thursday:<\/td>\n10:00 – 17:30<\/td>\n<\/tr>\n
Friday:<\/td>\n10:00 – 18:00<\/td>\n<\/tr>\n
Saturday:<\/td>\n10:00 – 15:30<\/td>\n<\/tr>\n
Sunday:<\/td>\n11:00 – 15:00<\/td>\n<\/tr>\n
Public holidays:<\/td>\nClosed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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PRODUCTION<\/p>\n

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Experience our live candy production at N\u00f8rregade<\/h2>\n

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We operate under the principle of “open doors,”<\/em> meaning everyone is welcome to watch our production\u2014free of charge.<\/p>\n

Production times:
Monday\u2013Friday at 10:15, 12:00, 13:30, and 15:00<\/strong><\/p>\n

Groups and institutions are kindly asked to book in advance by calling
+45 33 12 60 46<\/strong>.<\/p>\n

All school classes, kindergartens, and other institutions must book a spot\u2014regardless of size\u2014outside of public school holidays.<\/p>\n

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Can we help?<\/p>\n

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Feel free to reach out if we can assist you, or meet 5th-generation candy maker Camilla S\u00f8emod in our shop<\/p>\n

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About usTraditional hard boiled sweet factory since 1891In the old days, there was only one way to make boiled sweets. The method involved boiling pearl sugar to 180\u00b0C, after which the liquid sweet mass was shaped into the final product on the production table\u2014all by hand. 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