Majken Bech-Bailey, founder of BÆK, is an internationally renowned sommelier and a pioneer in alcohol-free pairings at Michelin-starred restaurants. Her journey began at Denmark’s two-star Henne Kirkeby Kro and continued at Norway’s three-star Maaemo. In Ireland, she gained acclaim for her innovative non-alcoholic pairings at Aimsir, the two-star Michelin restaurant she cofounded, which made history by earning its stars just four months after opening.
Majken’s mission has always been to create a true alternative to wine for those who aren’t drinking. Most wine substitutes fall short because they simply remove alcohol from lower-quality wine, and directly replace with sugar to try and save whatever flavour is left. BÆK takes a different approach, building its rich, multilayered flavours from a vast range of premium ingredients to offer a product that offers the length, depth, and complexity of wine. Unlike anything else on the market, BÆK is specifically crafted for pairing with food, with a multi-layered flavour profile that mirrors wine’s length on the palate, its complexity, and its full-bodied character. Pairing food with wine is about elevating both - the right match doesn’t just complement but transforms the experience, bringing out the nuances in both and creating something greater than the sum of its parts. BÆK was designed to offer the same dynamic, multi-dimensional experience - without the alcohol.
