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Scary development 06-12-2025 13:04:15

Rising prices everywhere.
The rye flour I usually buy has increased from 95 baht to 135 baht per kg.
Same with dark wheat flour has increased from 85 baht to 115 baht.
The prices are without shipping, which is expected to be 45 baht per kg in shipping.
So further drastic increases in the products at Baan Denmark can be expected.
From January 2026
New rouls!! 11-11-2025 03:18:27

Thai, English, Dansk
🇹🇭
​ผมว่าทุกท่านคงเคยเจอกรณีที่คนคนเดียวสร้างปัญหาให้กับคนอื่น ๆ ไปหมดใช่ไหมครับ เช่น การไม่รักษาสัญญา
​บนเว็บไซต์ของผมมีเงื่อนไขบางอย่างที่ผมเองก็มองข้ามไปบ้างกับลูกค้าที่สั่งซื้อซ้ำหลายครั้ง เงื่อนไขนั้นก็คือ ลูกค้าต้องชำระค่าสินค้าก่อนเริ่มการผลิต
​จากนี้ไป ผมจะบังคับใช้กับ คำสั่งซื้อทั้งหมด ไม่ว่าจะกับใครก็ตาม และไม่ว่าลูกค้าจะน่าเชื่อถือแค่ไหนก็ตาม
​ตอนนี้ผมยังไม่ได้รับเงินค่าสินค้าที่สั่ง และเมื่อผมส่งใบแจ้งเตือนและชี้แจงเหตุผลสำหรับการแจ้งเตือน ลูกค้ากลับมองว่าผมกำลังทำตัวเป็น ละครสัตว์ อยู่ก็ได้
​ได้ครับ งั้นก็เป็นละครสัตว์ก็ได้ แต่ละครสัตว์ที่มีความเคารพในตัวเองย่อมมีตัวตลก ในกรณีนี้ ตัวตลกคือลูกค้าที่ ไม่ปฏิบัติตามข้อตกลงการชำระเงินของตัวเอง
​ในฐานะตัวแทนของลูกค้าที่น่าเชื่อถือของผม ผมเสียใจอย่างยิ่งที่เรื่องต้องบานปลายมาถึงจุดนี้
​ในขณะเดียวกัน ลูกค้าที่ต้องการให้ผมผลิตสินค้ามากกว่าที่สั่ง เพื่อให้ผมเก็บไว้ในช่องแช่แข็ง จะถูกเรียกเก็บค่าธรรมเนียม 2 บาทต่อวัน นับจากนี้ไป
​หากเกิดกรณีที่ผมผลิตเกินจำนวนโดย ไม่ได้รับการยินยอมจากลูกค้า ค่าธรรมเนียมนี้จะได้รับการยกเว้นโดยธรรมชาติ
​สินค้าที่มีให้เลือกแบบแช่แข็งจะมี จุดสีน้ำเงิน กำกับไว้บนเว็บไซต์ เพียงแค่คลิกที่จุดสีน้ำเงินนั้น คุณก็สามารถสั่งซื้อ สินค้าแช่แข็ง ได้โดยตรงครับ

🏴󠁧󠁢󠁥󠁮󠁧󠁿
​I guess you all know that feeling when one person can ruin things for everybody else, for example, by mismanaging an agreement.
​On my website, there are some conditions that I personally overlook slightly when dealing with repeat customers. Specifically, the condition that payment must be made before production is started.
​Moving forward, this will apply to all orders, regardless of who the customer is or how reliable they are.
​I am currently missing payment for an order, and when I send reminders and argue for the reminder note, the customer claims I am making a circus out of the situation. Okay, so be it, but a circus with self-respect has a clown. In this case, the clown is the customer who HAS NOT complied with their own payment agreements.
​On behalf of my reliable customers, I am extremely sorry that this has to develop in this direction.
​At the same time, customers who request that I produce more than the placed order so that I can store it in the freezer will, going forward, be charged 2 Baht per day.
​If it happens that an overproduction is made without the customer’s consent, this charge will naturally be waived.
​On the website, products are marked with a blue dot, which indicates that the item is in the freezer. Click on the blue dot, and you can order the frozen goods directly from there.
​Håber den rammer plet! Lad mig vide, hvis du skal have rettet tonen til et bestemt publikum.

🇩🇰
I kender vel alle det der, at én kan ødelægge noget for alle andre, for eksempel misvedligeholdelse af en aftale.
​På min hjemmeside er der nogle betingelser, som jeg selv ser lidt igennem fingre med, når der er fleregangshandlende kunder. Nemlig den, at man skal betale bestillingen, før produktionen bliver igangsat.
​Fremadrettet vil det inkludere samtlige bestillinger, uanset hvem det er, og hvor pålidelige de er.
​Jeg mangler betaling for en bestilling, og når jeg sender rykkere og argumenter for rykkerskrivelsen, mener kunden, at jeg laver et cirkusnummer ud af situationen. Okay, så siger vi det, men et cirkus med respekt for sig selv har en klovn. I dette tilfælde er klovnen kunden, som IKKE har overholdt sine egne betalingsaftaler.
​Jeg er på mine pålidelige kunders vegne overordentlig ked af, at det skal udvikle sig i denne retning.
​Samtidig vil de kunder, der ønsker, at jeg skal producere mere end den bestilling, der foretages, for at jeg skal gemme det i fryseren, fremover blive opkrævet 2 Baht pr. dag.
​Sker det, at der uden kundens samtykke laves en overproduktion, bortfalder denne opkrævning.
​På hjemmesiden er produkter markeret med en blå prik, som indikerer, at varen er i fryseren. Klik på den blå prik, og du kan bestille frysevarer direkte derfra.
Swedish Limpa Report 29-09-2025 06:16:12

Bread Characteristics
This Classic Swedish Limpa is a traditional Scandinavian Swedish bread, renowned for its characteristic sweet, sour, and spiced flavor profile. It is a hearty loaf designed for extended storage, with its distinct taste coming from a unique combination of spices and sweeteners.

Dough Composition: The bread is a fifty-fifty blend of rye flour and wheat flour. The rye provides the traditional rustic density and rich flavor, while the wheat flour ensures enough gluten is present for a manageable texture and a decent rise. The dough is enriched with margarine for a tender crumb and is heavily influenced by the liquid components.

Unique Flavor Profile: The flavor is its defining feature. Syrup is the primary sweetener, giving the bread its name (Limpa means "loaf" or "bread" in Swedish). Vinegar is added to control the dough's acidity and balance the sweetness, which is crucial for Sweedish bread.

Aromatic Spices: The inclusion of fennel and star anise provides a warm, licorice-like aroma that is classic to Limpa bread. This spice combination sets it apart from other Scandivian breads. Coffee is used to darken the color and add a subtle depth to the flavor, complementing the molasses notes of the syrup.

Baking Process: The long proofing time (2 hours) allows the yeast to fully develop, while the gentle baking at 175∘ C for 35 minutes (as specified in the notes) is typical for dense Swedish loaves, ensuring the core is fully baked without the crust burning. The difference between the notes and the final baking instructions suggests a slight process variation, but both point towards a slow bake, which is necessary for this type of dough.


Nutritional Content per 100g
The following is an estimated nutritional breakdown based on the provided ingredients. The final values may vary based on specific brands and the baking process.

Nutrient: Amount per 100g
Energy: approx. 260 kcal
Protein: approx. 7 g
Carbohydrates: approx. 50 g
Fat: approx. 4 g
Dietary Fiber: approx. 4 g
Salt: approx. 0.7 g

Function of Ingredients and Nutrients
Proteins: The wheat flour provides the necessary gluten for structure and lift. The protein from the rye flour contributes to the dense, moist crumb texture.

Carbohydrates: Rye flour is rich in soluble fiber (pentosans), which gives the bread its sticky texture and helps it stay moist. The high amount of syrup provides a significant source of simple carbohydrates for energy.

Acidity Control: The vinegar (acetic acid) is vital in controlling the dough's pH, which is particularly important in rye baking to prevent the bread from becoming overly sticky or collapsing.

Fats: The margarine adds a small amount of fat, contributing to a softer crust and improving the bread's shelf life.
Farmer bread 25-09-2025 03:52:27

Bread Characteristics
This "Farmer Bread" is a unique creation, specifically designed with the Thai market in mind. It is a hearty and rustic loaf distinguished by its blend of diverse grains and seeds, giving it a rich flavor and a robust texture. The bread is baked in a wooden form, which imparts a distinctive, natural flavor to the crust, a testament to its authentic, artisanal quality.

Dough Composition: The dough is a unique blend of wheat flour for structure, and cornmeal for a subtle sweetness and a tender crumb. The inclusion of margarine, milk powder, and egg enriches the dough, making the final loaf soft and moist. The egg and milk powder are particularly important as they boost the protein content, contributing to a more satisfying and nutritious bread.

Grains and Seeds: The presence of sunflower seeds, wheat kernels, and black sesame seeds is a key feature. These ingredients provide a delightful mix of flavors and textures, from the nutty crunch of the seeds to the rustic chewiness of the kernels. This blend elevates the bread beyond a simple loaf, making it a more complex and flavorful experience.

Distinctive Finish: The final touch of brushing the dough with coffee and rolling it in wholemeal adds a unique visual and textural layer. The coffee imparts a deep, aromatic note and helps create a rich, dark crust, while the wholemeal gives the exterior a rustic, wholesome appearance.


Nutritional Content per 100g
The following is an estimated nutritional breakdown based on the provided ingredients. The final values may vary based on specific brands and the baking process.

Nutrient: Amount per 100g
Energy: approx. 305 kcal
Protein: approx. 10 g
Carbohydrates: approx. 50 g
Fat: approx. 7 g
Dietary Fiber: approx. 4 g
Salt: approx. 0.7 g
Calcium: approx. 150 mg

Function of Ingredients and Nutrients
Proteins: The egg, milk powder, and seeds provide a powerful boost of protein, contributing to a sturdy dough structure and a feeling of lasting fullness.

Fats: The margarine and natural fats from the seeds contribute to a soft, moist crumb and a rich flavor. The fats from the seeds are primarily healthy unsaturated fats.

Dietary Fiber: The seeds and wholemeal topping are excellent sources of dietary fiber, which aids digestion and promotes a feeling of fullness.

Minerals: Seeds are rich in various minerals, including magnesium and iron, while the calcium powder and milk powder contribute to bone health.
Ordinary Whitebread 24-09-2025 05:16:02

Bread Characteristics
This "Ordinary Whitebread" is a classic, robust loaf that has been a family recipe since 1895. Its simplicity and balanced ingredient list make it a timeless favorite. The bread is characterized by a soft, tender crumb and a rich, golden-brown crust.

Dough Composition: The dough is a basic sweet dough, enriched with margarine and sugar, which contribute to its tender texture and a subtle sweetness. The inclusion of milk powder is a clever adaptation of the original recipe. By using milk powder instead of liquid milk, the baker can add a higher concentration of protein without compromising the dough's consistency, resulting in a more structured loaf with a richer flavor.

Simple and Effective Leavening: The yeast works in tandem with the sugar to create a well-risen, airy crumb. The relatively short proofing and baking times are optimized for a light and fluffy bread, perfect for everyday use.

A Timeless Recipe: The bread's heritage speaks to its reliability and quality. This is a solid, straightforward recipe that focuses on fundamental baking principles to produce a consistent and satisfying result. The calcium (from calcium carbonate) ensures the dough is stable and robust, a testament to the recipe's long-standing success.


Nutritional Content per 100g
The following is an estimated nutritional breakdown based on the provided ingredients. The final values may vary based on specific brands and the baking process.

Nutrient: Amount per 100g
Energy: approx. 280 kcal
Protein: approx. 9 g
Carbohydrates: approx. 50 g
Fat: approx. 6 g
Dietary Fiber: approx. 2 g
Salt: approx. 0.8 g
Calcium: approx. 120 mg

Function of Ingredients and Nutrients
Proteins: The gluten from the wheat flour is essential for the bread's structure, while the milk powder significantly boosts the protein content, resulting in a stronger and richer loaf.

Fats: The margarine provides moisture and tenderness, preventing the bread from drying out quickly and contributing to a soft crumb.

Carbohydrates: These are the primary energy source. The sugar not only adds sweetness but also acts as food for the yeast, helping the bread rise.

Minerals and Vitamins: The calcium is crucial for dough stability and is a key mineral for bone health. The milk powder also provides B vitamins and other essential minerals.
Butter Stick 23-09-2025 04:07:51

Pastry Characteristics
The "Butter Stick" is a layered pastry with a rich almond filling and a sweet, crunchy topping. This pastry is a variation of a classic Danish pastry known for its intricate layers and decadent filling. The dough itself is a yeast-leavened sweet dough, made soft and tender with the inclusion of margarine, milk powder, and egg.

Unique Dough Structure: While the name suggests butter, the use of margarine in both the dough and the filling gives the pastry a distinctive texture and a long shelf life. The yeast is the primary leavening agent, ensuring a light and airy dough after baking.

Rich and Complex Filling: The filling, or "remonce," is a standout feature. It's a sweet almond paste made from almond flour, which provides a nutty flavor and a smooth texture. The use of a sugar syrup as a base creates a sticky, gooey consistency that holds the filling together and moistens the pastry layers. The addition of brown sugar and cocoa powder adds a deep, caramel-like sweetness and a hint of chocolate, creating a more complex flavor profile than a simple almond paste.

Appearance and Texture: The pastry's distinctive braided appearance is created by folding and twisting the dough. This process creates multiple layers that become flaky and tender after baking. The egg wash gives the surface a beautiful golden-brown shine, and the generous sprinkle of pearl sugar adds a delightful crunch that contrasts with the soft pastry and moist filling.


Nutritional Content per 100g
This is an estimated nutritional breakdown based on the provided ingredients. The final values may vary based on specific brands and the baking process.

Nutrient: Amount per 100g
Energy: approx. 440 kcal
Protein: approx. 9 g
Carbohydrates: approx. 58 g
Fat: approx. 20 g
Dietary Fiber: approx. 3 g
Salt: approx. 0.3 g
Calcium: approx. 100 mg
Cinnamon stick 22-09-2025 06:49:11

Pastry Characteristics
This pastry, or cinnamon stick, is a yeast-leavened sweet bread with a rich cinnamon filling and a white glaze. It stands out due to its unique filling ("remonce" in Danish), which is a blend of four different types of sugar, ground cinnamon, coffee, and vanilla, creating a complex and deeply aromatic flavor.

Dough Composition: The dough is enriched with margarine, milk powder, and egg, which contributes to a soft, tender crumb. Calcium carbonate is used to balance the pH, providing a stable environment for the yeast and improving the dough's workability. The inclusion of a bread improver (KS-505) enhances the dough's strength, volume, and shelf life, resulting in a lighter and more consistent final product.

Unique Flavor Profile: The filling is the star of this pastry. The combination of four different sugars (white, natural, brown, and muscovado, as "natur" and "brown" sugar in Danish often refer to different types of brown sugars) creates a depth of flavor with caramel and molasses notes. Coffee and vanilla are not typical in a traditional cinnamon bun, but here they add a sophisticated layer of bitterness and sweetness, respectively, that perfectly complements the warmth of the cinnamon.

Texture and Finish: The process of rolling, cutting, and twisting the dough creates a beautiful, braided appearance with exposed layers of cinnamon filling. The raisins add bursts of sweetness and a chewy texture. Finally, the white coating (glaze) provides a sweet finish and a visually appealing contrast.

Nutritional Content per 100g
The following is an estimated nutritional breakdown, based on the provided ingredients. Please note that the actual values may vary depending on the specific brands used and the precise baking process.

Nutrient: Amount per 100g
Energy: approx. 410 kcal
Protein: approx. 8 g
Carbohydrates: approx. 55 g
Fat: approx. 18 g
Dietary Fiber: approx. 2 g
Salt: approx. 0.3 g
Calcium: approx. 120 mg
Conservatory 21-09-2025 07:21:56

Welcome to Baan Denmark’s Conservatory
Once a vibrant café beside our bakery, this space now serves as our daily conservatory — a quiet corner for reflection, creativity, and clean living.
The café operated for nearly a decade before closing, as life naturally shifted and many moved away from Mukdahan. Today, it remains part of our living system, and we kindly ask all visitors to help us preserve its cleanliness and calm.




Entry Guidelines:
To maintain hygiene and respect the space:
- No shoes or bare feet allowed.
- Please wear clean socks or request a pair of overshoes — we’re happy to provide them.

Thank you for your understanding and cooperation.
Plain Ryebread 21-09-2025 03:42:22

This is a Ryebread with a high content of sunflower seeds, which gives it a nutty flavor and a crunchy texture. The addition of whole wheat flour and rye flour contributes a richer, more complex flavor and a denser crumb than if only wheat flour were used.

Moisture and Flavor: The soybean oil and a relatively high water content result in a moist bread that stays fresh for longer.

Color: brown foodcolor is purely a coloring ingredient used to give the bread a darker appearance, which is often associated with whole grain products.

Shelf Life and Preservation: The presence of sodium propionate acts as a preservative. It helps prevent the growth of mold and certain bacteria, significantly extending the bread's shelf life, especially in warm and humid climates.




📊 Nutritional Content per 100g
This is an estimated nutritional breakdown based on the average values of the raw ingredients. The final content can vary slightly depending on specific brands and the baking process.

Nutrient: Amount per 100g
Energy: approx. 290 kcal
Protein: approx. 9 g
Carbohydrates: approx. 45 g
Fat: approx. 8 g
Dietary Fiber: approx. 5 g
Salt: approx. 1.2 g
Pumpernickel 20-09-2025 04:18:33

This Pumpernickel is a unique take on a classic German bread, distinguished by its use of ingredients like beer, coffee, and chocolate color. Traditionally, Pumpernickel is a dense, dark rye bread that's baked slowly at a low temperature for a very long time, which gives it a rich, caramel-like sweetness. Your recipe, however, is a modern variation with a much shorter baking time at a high temperature.

Rye-Based: With 50% of rye flour versus 50% of wheat flour, rye is the dominant grain. Rye flour has a lower gluten content than wheat, which contributes to a denser, moister crumb.

Unique Flavor Profile: The combination of beer and coffee adds a deep, complex flavor with notes of malt, roast, and a subtle bitterness. The mustard provides a hint of spice and tang, while chocolate color is used solely for visual effect to achieve the characteristic dark Pumpernickel hue.

Chemical Leavening and Acidity Control: The addition of calcium carbonate helps to neutralize the acidity from the rye flour and the vinegar, creating a more stable environment for the yeast. This prevents the bread from becoming too sour or dense. The vinegar also helps to preserve the bread and improve its texture by making the starch more stable.

📊 Nutritional Content per 100g

This is an estimated nutritional breakdown based on the average values of the raw ingredients. The final content can vary based on specific brands and the baking process.

Nutrient: Amount per 100g
Energy: approx. 245 kcal
Protein: approx. 7 g
Carbohydrates: approx. 48 g
Fat: approx. 2 g
Dietary Fiber: approx. 5 g
Salt: approx. 0.8 g
Calcium: approx. 200 mg
Nutritional Information 19-09-2025 15:03:03

📢 Baan Denmark Launches Comprehensive Update: Full Transparency on Nutritional Content
Mukdahan, Thailand – Baan Denmark, your dedicated provider of high-quality bakery products, is proud to announce a comprehensive update to our website and product range. In a move toward increased transparency and customer service, the company has begun an ongoing process of updating the nutritional content for all our products.

This initiative is a direct result of our commitment to delivering not only delicious but also informative and reliable products. We understand that our customers are increasingly seeking detailed information about what they eat, and this update is our response to that need. By systematically measuring and analyzing the proteins, carbohydrates, fats, and dietary fiber in our breads, cakes, and other delicacies, we ensure you can make well-informed choices that align with your lifestyle and dietary needs.

The updates will take place on a rolling basis. As each individual product is thoroughly analyzed, the new nutritional information will be published. We have prioritized complete transparency, so you can always have confidence in the information we provide. It is our belief that honesty about our ingredients and nutritional profiles is crucial for building a strong and lasting relationship with our customers.

We encourage all our customers to follow the updates via our official news channel at baandenmark.dk/news. Here, we will share the latest data and new information so you can stay up to date. The latest updates will also be shared directly on our Facebook page. Follow the news there so you can easily share it with your friends and family. Additionally, the nutritional content will be directly available on our order form, making it easy to view the information while you place your order.

We at Baan Denmark look forward to continuing to deliver bakery products of the highest quality with the information you deserve. Thank you for your trust and continued support.

For more information:

Follow the updates on our news channel: baandenmark.dk/news

Find us on Facebook: facebook.com/BaanDenmark

Direct ordering: baandenmark.dk
Sourdough Walnut Bread 19-09-2025 07:55:46

This report provides a detailed analysis of your walnut bread recipe, based on the ingredients provided. Note that the "young sourdough" in the recipe is actually a poolish (a type of pre-ferment), as it is made with dry yeast and not a traditional sourdough starter. This pre-fermentation enhances the bread's flavor and texture.

🥖 Bread Characteristics
The bread is a wheat and rye loaf with walnuts, characterized by its long fermentation time, which contributes to a complex flavor and a softer crumb. The addition of calcium carbonate can serve several functions. In baking, it is often used to neutralize acidity and create a more basic dough. This can be particularly relevant if the dough becomes too acidic, but in this recipe, which doesn't use a true sourdough starter, it primarily acts as a dough strengthener, helping to give the dough more structure and stability. The soybean oil softens the crumb and extends the shelf life.

📊 Nutritional Content per 100g
The nutritional content is an estimation based on average values for the raw ingredients. The final values may vary slightly depending on specific brands and the baking process.

Nutrient: Amount per 100g
Energy: approx. 290 kcal
Carbohydrates: approx. 45 g
Protein: approx. 9 g
Fat: approx. 8 g

fatty acids from the walnuts.
Dietary Fiber: approx. 4 g
Salt: approx. 1.1 g
Calcium: approx. 120 mg

🧪 Function of Nutrients
Carbohydrates: The primary energy source from the wheat and rye flours. The brown sugar also contributes to flavor and color and serves as food for the yeast.

Proteins: From wheat flour (gluten), rye flour, and walnuts. Gluten is crucial for the bread's structure and ability to rise. Rye flour contributes protein but has a lower gluten content than wheat.

Fats: Walnuts are an excellent source of omega-3 and omega-6 fatty acids, which are beneficial for brain function and cardiovascular health. The soybean oil adds monounsaturated fatty acids.

Minerals and Vitamins: Rye flour is a good source of B vitamins, magnesium, and iron. Walnuts also contribute magnesium, phosphorus, and zinc. The addition of calcium carbonate increases the calcium content, which is essential for bone health.
A whole new type of bred had been created.. 15-09-2025 05:46:20

For those who can't eat just anything — this bread was made for you.
Some people live with a sensitive digestive system — IBS, bloating, constipation, or general discomfort.
For them, ordinary bread can be a source of pain. That’s why,
at Baan Denmark, we’ve developed a special sourdough bread tailored to tropical fermentation and Nordic gut-friendliness.

🌾 Ingredients with Purpose:
- Coarse rolled oats – gentle, fiber-rich, and well tolerated by most with IBS.
- Coarse whole wheat – provides structure and nutrition without overwhelming the gut.
- Sourdough with lactic acid boost – fermented slowly and precisely to reduce gluten and FODMAPs.
- Low rye content (max 25%) – enough for flavor and character, without triggering symptoms.
- No sweeteners, no additives – just honest ingredients and fermented intelligence.

🔬 Fermentation Technique:
Developed under tropical conditions, this bread uses passive thermal buffering — wrapped in cloth or placed in insulated boxes — to control fermentation speed and acidity. Cold pauses at 1.5°C are used strategically to stabilize microbial balance and prevent over-fermentation.

💬 Documented Effect:
“The bread works very well for my situation. I can finally go to the toilet properly. It’s been a long time since my stomach felt this good.”
- Consumer test subject and gut-friendly bread ambassador

🧭 Bread with Systemic Integrity:
This is not just a recipe — it’s part of Baan Denmark’s living system. Each batch is logged with time, temperature, acidity, and sensory feedback. It’s bread that tastes good and does good.
There do I create a sprecial sourdough bread for ths case..





And a ryebread do have same caratere.
ขโมยกลับมาอาละวาดอีกครั้งในพื้นที่ทū 14-09-2025 06:08:54

ครั้งแล้วครั้งเล่า เราได้เห็นกลุ่มวัยรุ่นที่มีแนวคิดสร้างสรรค์เกี่ยวกับสิทธิในทรัพย์สิน พยายามนิยามใหม่ว่าอะไรเป็นของใคร น่าเสียดายที่สิ่งเหล่านี้ไม่ได้เกิดจากการพูดคุยหรือความยินยอม แต่เกิดจากนิ้วมือที่ไวและความคิดที่สั้น เมื่อยามค่ำคืนมาเยือน และศีลธรรมหลับใหล สวนและโรงเก็บของกลายเป็นเป้าหมายอันเย้ายวนสำหรับผู้ที่ไม่แยกแยะระหว่างความเคารพกับการลักขโมย

ที่ Baan Denmark เราได้กล่าวคำอำลากับความไร้เดียงสา และต้อนรับแรงดันไฟฟ้า 12,000 โวลต์ พื้นที่ของเราถูกล้อมรอบด้วยรั้วไฟฟ้าแรงสูง ซึ่งไม่เพียงแต่กำหนดขอบเขตทางกายภาพเท่านั้น แต่ยังสะท้อนหลักการที่เรายึดถือ มันไม่ใช่ของตกแต่ง แต่มันคือการป้องกัน ไม่ใช่คำเชิญให้ผจญภัย แต่คือคำเตือน

น่าสงสารคนที่คิดว่าจะฝ่าผ่านเข้ามาได้ เราได้ลงมือทำตามหลักการ และขีดเส้นแบ่งไว้อย่างชัดเจน ทั้งเพื่อรักษาความสงบ และเพื่อให้เราสามารถทำงานด้านขนมปัง แบตเตอรี่ และความหลากหลายทางชีวภาพได้อย่างต่อเนื่อง โดยปราศจากการรบกวนจากมือที่ไม่พึงประสงค์

เราขอแนะนำให้เพื่อนบ้านและคนในพื้นที่ดำเนินการป้องกันเช่นเดียวกัน:
- เก็บของมีค่าให้พ้นสายตา
- ล็อกโรงเก็บของและพื้นที่กลางแจ้ง
- ระวังความเคลื่อนไหวในเวลากลางคืน

นี่ไม่ใช่เรื่องของความหวาดระแวง—แต่คือเรื่องของความเคารพ เคารพในสิ่งที่เรากำลังสร้าง และในชุมชนที่เราพยายามปกป้อง สำหรับผู้ที่ยังสงสัย: Baan Denmark ไม่ใช่สถานที่ที่ใครจะเดินเข้ามาได้ตามใจชอบ แต่เป็นสถานที่ที่ต้องได้รับคำเชิญ

ดูแลตัวเอง—และดูแลกันและกั
Burglaries are now rampant again in Tadcan in Mukdahan 14-09-2025 06:03:50

Time and again, we’ve seen young individuals with a creative approach to property rights attempt to redefine what belongs to whom. Sadly, it’s not done through dialogue and consent, but through sticky fingers and short - sighted thinking. When night falls and morality fades, gardens and workshops become tempting hunting grounds for those who don’t distinguish between respect and theft.

Here at Baan Denmark, we’ve long said goodbye to naivety and hello to 12,000 volts. Our property is now surrounded by a powerful electric fence that marks the boundary not just physically — but philosophically. It’s not decoration. It’s protection. It’s not an invitation to adventure. It’s a warning.

Pity the one who thinks they can break through. We’ve put action behind principle and drawn a clear line—both to preserve peace and to continue our work with bread, battery banks, and biodiversity without interference from unwelcome hands.

We urge all neighbors and locals to take similar precautions:
- Remove valuables from visible areas
- Secure sheds and outdoor spaces
- Stay alert to nighttime activity

This isn’t about paranoia — it’s about respect. Respect for what we’re building, and for the communities we’re trying to protect. For those in doubt: Baan Denmark is not a place you simply walk into. It’s a place you’re invited to.

Take care of yourselves — and each other.
Brand new, news page 12-09-2025 06:23:25

I have created a news channel here on the website.
There will be news when there is any..
From my Facebook page Baan Denmark you will be able to click on a link that will lead directly to the news stream.
If you are not yet following Baan Denmark on Facebook, you can click here

https://www.facebook.com/BaanDenmark