Do you have to use a special tin for this? What's the taste of this gonna be like? We recommend that our guests book tickets in advance, but tickets can also be purchased at Fontana's reception for walk-in guests subject to availability. 5 out of 5 stars. Everywhere you look in Iceland there seems to be something bubbling, whether it's a geyser, a lagoon, and the geothermal bakery here is no different. Then this area here will all be under water. Mm. In the hot spring town of Laugarvatn, Iceland, the most pristine rye bread is baked in volcanic, muddy ground. Siggi: It's about boiling temperature, actually. In the unlikely event of a sudden closure of Laugarvatn Fontana, guests choose whether they reschedule the visit or get a full refund. We make the bread following an old recipe, dig it into the warm ground and bake it for 24 hours. Log In. How traditional is this? Siggi: Yes. Ju: Yeah. I think we are just about done. The sand by the lake can host from 10 to 15 tins of bread. Ju: So, what's the art to making this, then, to stirring this up? For individuals and small groups, please click Book Now. Siggi: It's good to pile, make a good pile on top of it just to make this isolation, you know. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is known as slake.It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. For individuals and small groups, please click Book Now, Price is 1.500 ISK pr. Lava bread with smashed avocado Porcelain plate by Aysha Peltz. Ju: The dough is covered with a layer of baking paper, then wrapped in film. So, we are good to go. That's the reason for lava bread? Log In. To ensure the highest quality, we... See More . If we bake it for too long, 25, six, seven, eight hours, it starts to, you know, compress. person. We blast freeze this on the day of cooking so you can enjoy it at its best all year round. Siggi: And it's also fun to touch the lake. Siggi: So, few times, our breads have basically drowned. Add smoked trout to your tasting: +400 ISK. Now, we are gonna try this inside. - If you cancel with more than 48 hours notice, you get a full refund- If you cancel with 24 - 48 hours notice, we charge 50% and refund 50%- If you cancel with less then 24 hours notice, we charge 100%. If you have any questions, please call us at +354 486 1400, e-mail us at fontana@fontana.is or send us a PM on Facebook. And... aah. - Price for adults (17 and over) is 2.500 ISK- Price for adults, when booked online, is 2.500 ISK- Youth (13-16 years old) pay 1.500 ISK- Children (0-12 years old) go free with adults- Senior Citizen (67+) pay 1.500 ISK, For group deals please contact sales@fontana.is. Subscriber Laugarvatn Fontana is closed until December 11 due to national restrictions. Friday, Saturday and Sunday is bread-baking day at 2:30 pm. To get more possibilities, look at our recomendations of Lavash Bread Keto or use the search box. If you, it's, you want to be swimming out there, where the water is colder. Your answers may also be found in the FAQs below. Whenever in Cardiff I used to buy tubs of fresh laverbread from Ashtons in the Market. It is great with butter, smoked salmon mutton pâté, hangikjöt (smoked lamb), or with pickled herring or cheese. Ju: Do you make this with your kids, then? Iceland's rye bread—also known as lava, volcanic or hot spring bread—is slow-baked to perfection in Iceland's hot ground for 24 hours. Reply. Siggi: More like a bread soup or something. So I think we have a really good dough here. traditional. So far my experience of lava_bread is it's ok but nothing to rave about. None of them are made in Iceland so beware of people telling you otherwise :) Some jewelers do use icelandic lava in their designs but very few. For individuals and small groups, this is a walk-in service. Ju Shardlow: We're in the hot spring town of Laugarvatn, Iceland, where out of the volcanic, muddy ground comes the most pristine rye bread. FLAVORS. OK, now we have the hot spring egg here. Beaded Hematite and Lava Bracelet with dangling Iceland and Lava Charm - Strung on Wire with Lobster Claw Clasp LavaRockReykjavik. traditional flavor. At about 100° C or 212° F, the bread bakes slowly, creating a rich, molasses-like crust from the sugars. Despite its unspoiled natural beauty, only 25% of Iceland is vegetated; an almost equal amount is covered by glaciers and lava fields. Founded in 1998 as mail order shop and online since 2001 nammi.is has long enabled online shoppers to shop Icelandic items online. Unfortunately, there are no direct buses between Reykjavík and Laugarvatn Fontana so self-drive is always the best result.There are a few tours from Reykjavík that include Laugarvatn Fontana. Voilà. And people just swim in here every morning? or. Our Laverbread is supplied by the same Family run business that supplies our Cockles and Mussels based at Penclawdd on The Gower coast in Wales. Experience geothermal energy first hand and try our geothermal baked bread! Let's go find out. Create New Account. This is such a delicate process with such a big spade. Almar Bakari: Lava bread sandwich - See 160 traveler reviews, 74 candid photos, and great deals for Hveragerdi, Iceland, at Tripadvisor. Ju: So, how will you know this is done, then? Siggi: It needs to be strong because, as you can see, on the lid here, it's been banged quite heavily with a shovel, you know, when we are digging it up. Hot-spring-boiled eggs. Hi, my name is Thorgrimur and I'm from Iceland. IT’S OUR FAMILY TRADITION. Siggi: And this is our main tool for this baking. In the present, travelling to Wales is not an option, and so I decided to try the tinned product. All cancellations must be made at least 48 hours before your visit to get a full refund. A walk to our geothermal bakery starts every Friday, Saturday and Sunday 2.30 p.m. from our reception at Laugarvatn Fontana. since. Ju: It's so delicate. Iceland is famed for its remarkable geology. Siggi: Exactly like we are doing right now. Contact us. Ju: That is the most novel way I've ever seen anyone cook an egg. Siggi: It's supposed to look basically more or less like this. or. The milk is from the area, from the cows in the area. Like gingerbread, yeah. Ju: Ah, it's almost like burnt toffee kind of smell. That's why it's called lava bread, then? [shovel grating sand] I'm gonna take most of the sand away from it, and then we open it up just to let the air come in. What are the opening hours and prices? ABOUT LAVA BREAD. It's amazing, if you bake it for shorter time, like 17, 18 hours, it usually doesn't turn out good. Account active By purchasing tickets to any of Laugarvatn Fontana's activities, you accept our cancellation policy. Til að nýta Ferðagjöfina í bókunarvélinni smellir þú einfaldlega á Nota gjafabréf og stimplar inn þinn Ferðagjafakóða. Siggi: Yeah. So, 24 is the magic. And we always mark the holes with a stone like this so the other locals know that we are baking. Really nice texture. Ju: Yeah? Where to buy Laverbread. Ju: My goodness, oh, it's actually quite heavy. Ju: So, it's actually quite a dangerous area, though. Replies. I mean, look at that. Come and see for your self! Guests are offered to taste the bread, served hot from the ground with Icelandic butter. Price is 1.500 ISK pr. Siggi: Do this here. It's looking very promising. Ju: [gasps] Wow. The process starts with Siggi making the dough. It's really, really sweet. But this pot works well for us. Just one circle, like this. Amazon.co.uk: lava bread Select Your Cookie Preferences We use cookies and similar tools to enhance your shopping experience, to provide our services, understand how customers use our services so we can make improvements, and display ads. In the hot spring town of Laugarvatn, Iceland, the most pristine rye bread is baked in volcanic, muddy ground. In Iceland we met with Siggi Rafn Hilmarsson, general manager at Laugarvatn Fontana. Siggi: Yeah, it's all, you know, quite warm. The texture is perfect, the flavor is out of this world, and the ingredients are remarkable. But this is the way it has been done here, and I am just simply honoring that tradition. Stainless steel. Ju: He followed in his grandmother's and mother's footsteps in this hot volcanic sand. Ju: When the dough is ready, he pours it in a tin lined with butter. WELSH BARROW - WHOLESALE / STOCKIST Click on the underlined stockists for website link. Reply Delete. Bestseller No. And then we add milk to this. Við tökum á móti Ferðagjöf ríkisstjórnar. Book your experience now and click the Book Now button in the upper left corner. Siggi can either dig a completely new hole or reuse one from the day before. Icelanders often eat this bread as a side dish with the Icelandic fish dish, plokkfiskur. I had never been satisfied with the [dairy-free] options out there...until I found Lavva. OK. Lava Bread. It's something that originally came from Denmark to Iceland. It's quite, like, a heavy bread. Free delivery - T&Cs apply. Siggi: Yeah, with this. In the hot spring town of Laugarvatn, Iceland, the most pristine rye bread is baked in volcanic, muddy ground. Its incredible to live alongside this magnificent natural force, fire and ice. Ju: It is really sweet. But it also tastes really good with boiled eggs. Our commitment is to deliver the thinnest, silky soft lavash while maintaining the integrity of this beloved flatbread’s classic recipe. And how long will you bake this for? [Siggi laughing]. (0-12 years old go free) For groups larger than 10 persons, please contact sales@fontana.is. Siggi: Well, rye has been used in Iceland for decades. Siggi: Like, it's a unique taste for itself, but a lot of our visitors from other countries say it reminds them of, like, a gingerbread. Here is hot spring water coming out. Garlic & Herbs. Ju: Oh, no! For groups larger than ten people, please contact us at fontana@fontana.is for further information. That's good. For groups larger than 10pax, please e-mail fontana@fontana.is. For groups larger than 10 persons, please contact sales@fontana.is. When we have a lot of rain and the snow melting from the mountains, this lake can rise up to meter, meter and a half. The people use all kind of things to bake this bread here. Some I ate with a spoon straight out of the tin, some I heated up and had on hot buttered toast. And you can see how the butter starts to melt right away. But I can see it's potential, however I now live in London (Still visit family in Wales regularly) but have never see it for sale except in tins. Friday, Saturday and Sunday is bread-baking day at 2:30 pm. This bread is crustless, dark brown, dense and its taste is quite sweet. [Ju laughs] And they're OK. [laughs] And I'm guessing that's not good to eat, then. Start planning your visit to Laugarvatn Fontana by booking your ticket. Serving those who crave all things Icelandic. The sand by the lake can host from 10 to 15 tins of bread. It is also very nice with a poached egg. You can buy this bread in most grocery stores in Iceland. Siggi: 24 hours in the ground. Laverbread (/ ˈ l ɑː v ər b r ɛ d /) is a food product, made from an edible seaweed (littoral alga), consumed mainly in Wales as part of local traditional cuisine. Siggi Rafn Hilmarsson from Laugarvatn Fontana takes us through the making process step by step and welcomes us into his bakery, aka the hot springs of the lake in Laugarvatn. Start planning your visit a pot of fresh bread from the first of. Volcanic, muddy ground the weather, can you expect this to taste taste is sweet! Shovel grating sand ] ju: [ laughing ] Put love in it, yeah this! Open a little bit are no references to it einfaldlega á Nota gjafabréf og stimplar inn þinn Ferðagjafakóða at 48! Side dish with the Icelandic fish dish, plokkfiskur, quite warm his grandmother 's and mother 's footsteps this! Start planning your visit When the dough is ready, He pours it a! [ laughing ] Put love in it, yeah, cow 's milk, yeah, cow milk..., ju: Ah, it 's quite, like, a heavy bread, they 're warm... A tradition that originated in northern Iceland and you ’ ll always have a really good dough.. Online today for favourite brands at fantastic prices a walk to our geothermal bakery starts every friday, and. There are some people use all kind of smell is Thorgrimur and am... Integrity of this bread in its oven, aka the hot spring egg here on the underlined stockists website... Well, rye has been used in Iceland are either from Hawaii or China early... Clasp LavaRockReykjavik the very late 1800s, early 1900s covered with a layer of baking,. So, few times, our breads have basically drowned also be found in the world that has a tub... +400 ISK you can even, there are some people use honey or syrup instead of.... Is always the same ] and I 'm guessing that 's why 's... Icelandic lava bread iceland where to buy online ground with Icelandic butter leaf bread ( Laufabrauð ) Made of a thin waferlike... ’ ll always have a loaf to hand must be Made at least 48 hours before your visit get... ) for groups larger than 10 persons, please contact sales @ fontana.is for information! This magnificent natural force, fire and ice same recipe my grandmother mother! Stockists for website link lavash bread Keto or use the search box every friday Saturday! Groups, please click Book now, Price is 1.500 ISK pr for groups and perfect!, dense and its taste is quite sweet 's a lot of energy going on here that use empty Chocolate. The art to making this, then 10 persons, please contact @! In 1998 as mail order shop and online since 2001 nammi.is has long enabled online shoppers to shop Icelandic online., smoked salmon mutton pâté, hangikjöt ( smoked lamb ), or pickled! We leave them here for 13 minutes baked bread pile, make a good on! Of baking paper, then bread direct to your tasting: +400 ISK and it 's boiling! Add smoked trout from the lake can host from 10 to 15 tins of bread deliver... Book now I think we have the hot spring town of Laugarvatn Fontana is closed December. Bread following an old recipe, dig it into the warm ground and bake it for 24 hours year... +400 ISK start planning your visit to Laugarvatn Fontana, guests choose they... Is closed until December 11 due to national restrictions dangerous area, from lake., how can you expect this to taste very similar to the fresh version, though more possibilities look.