10 bakeries worth the trip across Denmark, editor-ranked by TableJourney. All Denmark guides.
Juno the Bakery ★ 4.9 · Copenhagen
Århusgade 48, 2100 København Ø
Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation, plus sourdough and laminated pastries.
Tip: Open Wednesday to Sunday only. Arrive by 09:30 for the cardamom bun or expect the 60-deep weekend queue.
Hart Bageri ★ 4.8 · Copenhagen
Gammel Kongevej 109, 1850 Frederiksberg C
Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen with naturally leavened breads and viennoiserie.
Tip: Arrive by 09:00 weekends for the cardamom buns and tebirkes; sourdough loaves restock through the morning.
Andersen & Maillard (Nørrebro) ★ 4.7 · Copenhagen
Nørrebrogade 62, 2200 København N
Andersen & Maillard on Nørrebrogade in Nørrebro is the original bakery-roastery from former noma pastry chef Milton Abel, with viennoiserie laminated daily and house-roasted coffee.
Tip: The cardamom kouign-amann is the bake to cross town for. Arrive before 11:00 for the full pastry case.
Sankt Peders Bageri ★ 4.7 · Copenhagen
Sankt Peders Stræde 29, 1453 København K
Sankt Peders Bageri in the Latin Quarter is Copenhagen's oldest working bakery; the giant Wednesday cinnamon roll, the onsdagssnegl, sells around 4,000 units every week.
Tip: The Wednesday onsdagssnegl is the bake to plan a morning around. Arrive by 09:00 to beat the office queue.
Lille Bakery ★ 4.6 · Copenhagen
Refshalevej 213A, 1432 København K
Lille Bakery on Refshalevej in Refshaleøen runs a wood-fired sourdough programme and a seasonal pastry case from a shipping-container kitchen next to Mikkeller Baghaven.
Tip: Combine with a Mikkeller Baghaven beer next door. Wednesday is the freshest viennoiserie day.
Hart Bageri (Kødbyen) ★ 4.6 · Copenhagen
Høkerboderne 17, 1712 København V
Hart Bageri's Kødbyen branch on Høkerboderne in Vesterbro's meatpacking district runs the same Richard Hart sourdough and viennoiserie programme as the Frederiksberg flagship.
Tip: Closer to Vesterbrogade than the Frederiksberg flagship; same bake, often smaller queues midweek.
Andersen & Maillard (Nordhavn) ★ 4.6 · Copenhagen
Antwerpengade 10, 2150 Nordhavn
Andersen & Maillard's Nordhavn flagship on Antwerpengade is the largest of three Copenhagen branches, with a working roastery on the floor and cardamom buns straight from the deck oven.
Tip: The seated coffee bar takes more space than the original Nørrebro shop. Sit and order a second pastry.
BUKA Bakery ★ 4.5 · Copenhagen
Store Kongensgade 18, 1264 København K
BUKA Bakery on Store Kongensgade in Copenhagen opened in 2019 as the first of five city locations, with sourdough, rye and Israeli-influenced bakes including a much-loved babka.
Tip: The Friday babka sells out by 12:00. The Esplanaden branch by Kastellet has the largest pastry case.
Mirabelle Spiserìa (pastry counter) ★ 4.3 · Copenhagen
Guldbergsgade 29, 2200 København N
Mirabelle Spiserìa on Guldbergsgade in Nørrebro from Christian Puglisi keeps a daytime pastry counter alongside the Sicilian eatery, with bomboloni, focaccia and sourdough.
Tip: Morning is the pastry play, afternoon and evening becomes a wine bar; both share the wood-oven kitchen.
Andersen Bakery ★ 4.2 · Copenhagen
Thorshavnsgade 26, 2300 København S
Andersen Bakery on Thorshavnsgade in Islands Brygge is the Copenhagen outpost of the Japanese-owned Andersen chain, which the Takaki family founded in Hiroshima in 1967 on Danish baking traditions.
Tip: Harbour-side counter in Islands Brygge with both takeaway and cafe seating. The Hiroshima mothership has been baking Danish-style since the 1960s.