Copenhagen produces some of the best bakeries in the world, but this wasn’t always the case. Just over a decade ago, the Danish capital’s bread scene looked remarkably different. Then came the revolution—a movement sparked by world-class chefs, international talent, and an obsession with perfect lamination that transformed Copenhagen into one of the globe’s most celebrated bakery destinations. Here’s a list of the 15 bakeries that put Copenhagen on the world’s culinary map.
Hart Bageri
Hart Bageri has made waves in the food world since its opening in 2018 by legendary bread man Richard Hart, who is perhaps best known for popularizing the sourdough loaf in America while serving as head baker at the iconic San Francisco bakery Tartine. The collaboration with Noma elevated this waterfront bakery into something special.
Hart says that when he first opened in Copenhagen, the menu included fewer sweets, but he quickly learned that “Danes are confused by savory pastries.” Still, his sourdough has become the template for much of what followed. It’s certainly Copenhagen’s, and perhaps even the world’s best bakery, according to Vogue Scandinavia.
Juno the Bakery
Our favorite pastry in the world is not found in Paris, the viennoiserie capital, but in Copenhagen, at Juno the Bakery. Swedish-born Emil Glaser, a former Noma pastry chef, opened this Østerbro gem that draws crowds from across the city.
The cardamom bun here defies physics. Traditionally dense and heavy, Glaser’s version becomes light, airy, fluffy. The cardamom buns are fluffy, oozing with cardamom and sugar, and — best of all — fresh from the oven. You can smell the spice from blocks away. Not just tourist hype — locals queue daily.
Andersen & Maillard
Three locations across Copenhagen, but the cube croissant has gone mega viral. This collaboration between barista Hans Kristian Andersen and former Noma chef Milton Abel represents modern Danish baking at its most Instagram-worthy.
Bite through the layers of its soft, buttery croissant filled with a decadent pistachio ganache. And there’s the espresso-glazed version too. Each location maintains its own personality while delivering consistently exceptional laminated pastries.
La Glace
Conditori La Glace is Denmark’s oldest, and arguably its best, pâtisserie. Founded on October 8, 1870, in the middle of old Copenhagen, and for 6 generations supplier of quality of life to Copenhageners and visitors of the city. The interior feels frozen in time—mahogany, glass, brass.
They stick to tradition here. At La Glace old-fashioned coffee, tea, and real chocolate is served in a pot—always refillable. The famous Sports Cake alone draws international visitors. Not sporty at all.
Skt. Peders Bageri
Established in 1652, Skt. Peders Bageri is Copenhagen’s oldest and one of its best bakeries. Located in the Latin Quarter among 17th and 18th-century houses, this bakery sells over 4,000 of its Wednesday snails every single Wednesday.
What I love most is Skt. Peders Bageri’s cinnamon and cardamom buns (pictured below), which I consider to be the best in Copenhagen because of their perfectly soft, pillowy texture. History you can taste.
Andersen Bakery
Founded by Japanese tourist Shunsuke Takaki, who fell in love with Danish pastries during a 1959 visit. Andersen Bakery is a treasure trove of incredibly delicious delights and attracts the best pastry chefs from around the world. Islands Brygge location consistently draws lines.
The tebirke here sets the standard. Forest berry croissants rotate seasonally. But it’s the fastelavnsboller that locals whisper about—traditional pastries elevated through precise technique and premium ingredients.
Lille Bakery
The Lille Bakery on Refshaleøen is likely the coziest bakery in all of Copenhagen. Requires a trek to reach, but worth every step. All products the bakery works with, including wheat, are sourced from local, small-scale farmers.
Their mushroom and pine nut roll achieves perfection through simplicity. It’s one of the few bakeries in the city (if not the only!) to sell rye bread — the foundation of Danish cuisine — that’s made with 100% Danish-grown ingredients. Sustainability meets exceptional taste.
Københavns Bageri
Københavns Bageri, the 2023 brainchild of former Noma bakers Rasmus Sjødahl and Anders Lorenz, represents the latest evolution of Copenhagen’s bread scene. Located in Carlsberg Byen, these bakers merged their talents from beloved bakeries Alice and Benji.
Their Spandauer exemplifies Danish heritage refined. A flaky, buttery delight that perfectly encapsulates their commitment to quality and heritage. The sweet Træstammer brings forgotten Danish traditions back to modern palates.
Collective Bakery
The bakery’s owner, Coffee Collective, has been a leader in Copenhagen’s specialty coffee movement since 2007 and has since conquered the coffee world. Head baker Michael Craig worked at Amass, Hart Bageri, and Lille Bakery before landing here.
Their Maritozzo represents creative pastry evolution. We knew we were in for a treat when we gazed upon Coffee Collective’s Maritozzo. Coffee and pastry fusion at its finest.
Sinne Gas Bageri
Sinne Gas Bageri is relatively new and quickly becoming known as one of the best bakeries in Copenhagen through word of mouth alone. Honor system approach—pay for what you take. Trust-based retail in action.
The brunsviger here surpasses all others. Brunsviger is like a Danish coffee cake with a soft brioche-like dough and a gooey brown sugar and butter topping. Small selection, massive impact.
Galst Bageri
Of all the bakeries in Copenhagen, Galst feels like the biggest discovery — literally. Located in Østerbro but hidden behind the city’s soccer stadium, it is difficult to find, not least because it is situated in the dining room of the team.
Erik Galst was an accountant for 32 years before opening this bakery. Now he sells about 100 loaves of sourdough a day, along with rye bread, sandwiches, cinnamon buns, and cardamom buns. Career change success story.
Brød
This Vesterbro spot attracts pastry enthusiasts who queue out the door. Brød is my local bakery, and it’s a real treat to stop off here to buy a delicious goodie or two. Local favorite that maintains neighborhood charm.
Located on Enghave Plads, their seasonal rotation keeps regulars returning. The sourdough program rivals the city’s best. Community bakery at its core—but the quality competes with Copenhagen’s most famous establishments.
Democratic Coffee Bar
Located at the public library and just a two-minute walk from Rundetaarn, Copenhagen’s Round Tower, Democratic Coffee Bar doesn’t just brew specialty coffee. It also bakes some of the best Almond Croissants in Copenhagen and provides free Wi-Fi with no password necessary.
The democratic approach extends beyond internet access. Their almond croissants get votes from both locals and tourists. We were autocratic with our dedication to ordering an Almond Croissant after we viewed a baker working with dough behind the counter.
Leckerbaer
Located just off the Sortedams Sø lake in central Copenhagen, Leckerbaer prides itself on modern interpretations of Danish pastry classics as well as cookies, French choux and more. Sophisticated plates of exquisite pastries distinguish this spot.
Perfect pause while walking the lakes. Unlike others on this list, Leckerbaer offers delicate, sophisticated plates of exquisite pastries. French technique meets Danish sensibility.
Mirabelle
When Mirabelle bakery opened in the Norrebro neighborhood in 2016, waiting in line in Copenhagen was a novelty. This bakery pioneered the queue culture that now defines Copenhagen’s bread scene.
Sunday morning lines that occasionally stretched out the door became the norm. But now, five years later, there are lines of sleepy-eyed people craving their weekend dose of carbs all over the city, and they frequently stretch around the block. Mirabelle started something bigger than itself.
Why this matters
That’s because Copenhagen has become one of the world’s great bakery cities. What started as individual excellence became a movement that transformed an entire city’s relationship with bread, pastry, and the ritual of queuing for something extraordinary.
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