By Pamela Dozois
Contributing Writer
It is nearly impossible to pass Olsen’s Danish Village Bakery without being enticed inside by the mouth-watering aromas of freshly baked breads, pastries and cookies wafting out of the front door.
Bent and Susy Olsen, owners of the bakery on Mission Drive in Solvang, have been providing authentic Danish pastry, kringles, cakes, breads, and cookies from Bent’s great-grandfather’s recipes for the past 48 years. The celebrated the anniversary on Aug. 1.
Bent Olsen displays the world’s largest Danish Kransekage, a “wealth cake” that Danes enjoy during New Year’s celebrations.
“My family has been in baking for four generations,” Olsen said. “My great-grandfather was a master baker, as was my grandfather, who owned a bakery in my hometown of Aeroskobing (AIR-roos-ku-bing) on the island of Aero in Denmark. It was then passed down to my father. As a youngster, I had hopes of taking over my father’s bakery, but he had other plans for me.
“As I got older, my father tried to discourage me from becoming a baker because of the hours involved in running a bakery. Bakers have to start working at 2:30 a.m. in order to have all the baked goods ready for customers in the morning. But I loved it and insisted I wanted to learn more. I loved it then and I still love it.”
After completing his military obligations, he went to Sweden to study confectionary and chocolate making at Uppsla Konditor, a school for pastry chefs. He graduated with high honors, a bronze medal, in 1965.
“In 1965 everybody had to go out and see the world before settling down, so I left Denmark to travel to Solvang at my father’s suggestion,” said Olsen. “He told me that I could have a good life in Denmark, but a better one in America.”
“My father had visited Solvang in the mid 1950s and he had a vision that Solvang was going to grow into a beautiful little town and become a very special place,” Olsen said.
“There was always a close bond between Carl Birkholm Sr. and my father. Back in 1930 or so, Carl Birkholm Sr. was an apprentice in my grandfather’s bakery in Aeroskobing, and he had many of my family’s recipes when he opened up Birkholm’s Bakery in Solvang in 1951. So my father suggested that I go to Solvang and stay for three or four years and see how I liked it. I fell in love with Solvang immediately. When I arrived, Solvang was a two-street town. It looks more beautiful now.”
Olsen’s staff members include, left to right, Victor Briceno, Bent Olsen, Juan Alva, Jessica Lopez, Bob Limone, Blas Villegas, Vanessa Paque, Armando Garcia, Lorena Perez, Susy Olsen, Pete Tellez, Martin Huerta, Mayra Garcia and Luis Rojas.
Soon after he arrived in Solvang he met his Italian wife, Geoconda, known as Susy, while attending night school with a lot of other Danes who wanted to improve their English. They have been married for 53 years.
“When I first came to Solvang I worked in an established bakery for five years but in 1970 an opportunity came along to buy an already existing bakery which was owned by John and Betty Larsen, called the Danish Village Bakery. I added Olsen’s to the name and this bakery has been in the same spot for 48 years,” he said. “So the next generation of Olsen bakers was established in Solvang.”
The Olsens have three children: Thomas, who owns the Red Viking Restaurant in Solvang; Christian, the next generation of Olsen bakers who lives in Norway and has three children; and Vivian, who lives in Calabasas and also has three children.
In 1974 the Olsens purchased the Solvang Inn and Cottages, located across the street from Olsen’s Bakery.
“It was a good decision because visitors who stay at the Inn can just cross the street in the morning to have an authentic Danish breakfast,” smiled Olsen.
“My wife and I are healthy. We are able to travel a lot, thanks to my terrific staff. I am involved hands-on with the baking daily. And all the bakers I have trained myself. I have wonderful employees, some of whom have been with me for many years,” said Olsen. “We use the best quality ingredients we can find – it’s been that way all along. We also believe in the highest quality service that we can provide. The result is we are still here and hope to remain here for many years to come.
“Solvang is a beautiful and amazing place,” he added. “Just think, the founding fathers (of the original Danish colony) could have purchased property anywhere in California, but they chose this beautiful little valley. Thankfully we don’t allow chain stores — we are different from every other town. The future looks good.”
Olsen is deeply involved in the community. He served on the board of the Solvang Conference and Visitors Bureau for six years, with the Solvang Chamber of Commerce for eight years and has been involved in all the Danish organizations in town. He has been a member of the Vikings of Solvang since its inception.
For the past 30 years Olsen has made a huge gingerbread house that is displayed in the lobby of the Hotel Corque (formerly The Royal Scandinavian Inn) during the Christmas season. He is also very involved in the annual Taste of Solvang and Danish Days.
The Solvang Chamber of Commerce presented Olsen with its Community Volunteer of the Year award in 2017 for his dedicated community service. He has been asked to run for City Council many times but has declined.
Through the Solvang Conference and Visitors Bureau, he gives baking classes to many of Solvang’s visitors. He also gives baking demonstrations to local school children. He has a teaching credential and has taught baking classes for Hancock College as well as teaching many high school students the art of baking.
“We are thankful for all the support and backing the Santa Ynez Valley community has given us over all these years. I will do my best to see this town continues to prosper as a destination location. We believe that Solvang has to be safe, clean and neat for our visitors and residents. We have to keep that in place while at the same time allow some moderate and sustainable growth,” he said. “I will always support Solvang in whatever way I can.”
