Andersen & Maillard (Nørrebro) is a bakery in Copenhagen.
Andersen & Maillard on Nørrebrogade in Nørrebro is the original bakery-roastery from former noma pastry chef Milton Abel, with viennoiserie laminated daily.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The cardamom kouign-amann is the bake to cross town for. Arrive before 11:00 for the full pastry case.
Address: Nørrebrogade 62, 2200 København N, Copenhagen
Lille Bakery on Refshalevej in Refshaleøen runs a wood-fired sourdough programme and a seasonal pastry case from a shipping-container kitchen next.
Tip: Combine with a Mikkeller Baghaven beer next door. Wednesday is the freshest viennoiserie day.
Worth the queue: Sausage roll
Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation.
Tip: Open Wednesday to Sunday only. Arrive by 09:30 for the cardamom bun or expect the 60-deep weekend queue.
Worth the queue: Cardamom bun
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.
Tip: The Wednesday onsdagssnegl is the bake to plan a morning around. Arrive by 09:00 to beat the office queue.
Worth the queue: Onsdagssnegl (Wednesday cinnamon roll)
Andersen Bakery on Thorshavnsgade in Islands Brygge is the Copenhagen outpost of the Japanese-owned Andersen chain, which the Takaki family founded.
Tip: Harbour-side counter in Islands Brygge with both takeaway and cafe seating. The Hiroshima mothership has been baking Danish-style since the 1960s.
Worth the queue: Spandauer with crème pâtissière
Mirabelle Spiserìa on Guldbergsgade in Nørrebro from Christian Puglisi keeps a daytime pastry counter alongside the Sicilian eatery, with bomboloni.
Tip: Morning is the pastry play, afternoon and evening becomes a wine bar; both share the wood-oven kitchen.
Worth the queue: Bombolone
Hart Bageri's Kødbyen branch on Høkerboderne in Vesterbro's meatpacking district runs the same Richard Hart sourdough and viennoiserie programme.
Tip: Closer to Vesterbrogade than the Frederiksberg flagship; same bake, often smaller queues midweek.
Worth the queue: Pain au chocolat
