At Darcy’s Kaffe, they work circularly with the mindset that everything can be repurposed. For example, freshly baked bread can be made into toast or used in a sourdough cake the day after. Leftover milk from coffees is used for baking and making cheese. The menu changes with the seasons, something made possible by working closely with local farms and producers, such as Søtoftes Gårdmejeri, Klippingegård, and Kala’s Kimchi. “We always try to buy locally and pick our suppliers based on quality. This aligns with our organic/biodynamic ethos”.