Visitors to Copenhagen may look forward to Nyhavn, the colourful row of houses along the harbour promenade, Amalienborg Palace, the residence of the Danish royal family, or the Little Mermaid, the figure from the story by Danish author and poet Hans Christian Andersen.

But Denmark also has a great deal to offer from a culinary perspective. Danes take their pastries very seriously – so seriously, in fact, that one pastry was even proposed for UNESCO World Heritage status in 2025. On a pastry tour with Brigitte from Delicious Denmark, we visited four bakeries and a café and discovered some of Denmark’s finest treats.

 

Reinh van Hauen Bakery
Store Kongensgade 45, 1264 København

Reinh van Hauen Bakery is one of the oldest bakeries in Copenhagen. Founded in 1876, it is still family-owned today. “The bakery is famous for its traditional baked goods and patisserie,” explains our guide Brigitte.

Anyone visiting Reinh van Hauen should definitely try the Spandauer. This pastry is made from laminated dough – many layers of dough and butter – and is topped with vanilla cream. “The name comes from the Berlin district of Spandau. Its exact origin is unclear, but it is believed to be inspired either by the skirts of the Spandau Ballet or by the towers of Spandau Prison,” Brigitte explains.

 

Lagkagehuset Bakery
Frederiksberggade 23, 1459 København 

Lagkagehuset was founded in Copenhagen in 1991 and is now one of Denmark’s largest bakery chains. Today, you can even find its locations in England and the United States,” says Brigitte. Unlike the other bakeries featured in this article, Lagkagehuset is considered a mass producer. “However, this does not compromise the quality,” adds our guide. “Lagkagehuset’s cinnamon rolls are considered among the best in London. In Denmark, they represent a benchmark that smaller bakeries aspire to surpass.”

Here, we sample the Hindbaersnitte, the favourite pastry of Danish poet and writer Hans Christian Andersen. “When Andersen lived in Skagen, he would walk 20 kilometres every Sunday just to enjoy this pastry,” Brigitte tells us. The slices consist of layers of shortcrust pastry and raspberry jam and are topped with a lemon sugar glaze.

 

Hart Bakery
Høkerboderne 17, 1712 København

Hart Bakery was founded by Richard Hart and is supported by Noma, repeatedly voted the world’s best restaurant. “Here, you mainly find pastries that are strongly influenced by New Nordic cuisine,” explains Brigitte. New Nordic cuisine is based on several core principles: ingredients are sourced locally and seasonally, and sustainability plays a key role. Chefs often forage ingredients themselves and reinterpret traditional recipes with modern innovation. In Hart bakeries, you can also purchase products from Noma.

Here, we once again try the famous Spandauer – this time reimagined in the style of a croissant. There is also a reinterpretation of the classic cinnamon roll.

 

Juno the Bakery
Århusgade 48, 2100 København

The final bakery on our tour is probably also the most famous. The hype surrounding Juno the Bakery is so great that waiting times of up to 30 minutes are not uncommon. But where does the enthusiasm among Danes come from? “Juno was founded in 2017 by Emil Glaser. Glaser worked at Noma for many years, one of the world’s most renowned restaurants, and elevated pastry-making to Michelin-level standards,” explains Brigitte.

At Juno, we try a Kardemommesnurrer (cardamom bun), a pastry more commonly found in Swedish baking but one that has gained popularity in Copenhagen thanks to Glaser. His Kardemommesnurrer has helped shape the high standard of Copenhagen’s bakeries – the Michelin-level quality is clearly evident in the pastries.

Those who visit Juno and want to try this particular pastry should arrive after 10 a.m. Before then, only a limited selection of croissants and pain au chocolat is available.

 

Café Prolog
Høkerboderne 16, 1712 København

At Café Prolog, coffee is not just prepared – it is celebrated. This is where you encounter the so-called fourth wave of coffee. “The first wave refers, for example, to supermarket coffee – a mass-produced product available at a low price,” explains our guide. The second wave encompasses traditional coffee houses, while the third wave includes independent coffee shops focusing on fair-trade coffee. “The fourth wave places the emphasis on the preparation of coffee,” says Brigitte. New processing methods are used, and everything from the water to the roasting process is carefully controlled. A hidden gem for food lovers: Prolog sells products from Juno the Bakery.