Andersen & Maillard (Nørrebro) is a bakery in Copenhagen.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The cardamom kouign-amann is the bake to cross town for. Arrive before 11:00 for the full pastry case.
Guided tour · 3 hours
Five stops, one small group, and a taco stand from "Somebody Feed Phil". Walk Copenhagen's harbor and canals, tasting Danish classics and modern Nordic flavors along the way.
Private tour · 3 - 3.5 hours
Explore the history, culture, canals, and modern architecture of Copenhagen on a private walking tour. See the highlights and the lesser-known spots with a local guide.
Guided tour · 2h 30m
In search of perfectly golden pastries, colourful cakes, and crusty loaves? Come discover Copenhagen's Østerbro neighbourhood and immerse yourself in the delightful wo...
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.
Worth the queueSausage roll
TipCombine with a Mikkeller Baghaven beer next door. Wednesday is the freshest viennoiserie day.
Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation.
Worth the queueCardamom bun
TipOpen Wednesday to Sunday only. Arrive by 09:30 for the cardamom bun or expect the 60-deep weekend queue.
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.
Worth the queueOnsdagssnegl (Wednesday cinnamon roll)
TipThe Wednesday onsdagssnegl is the bake to plan a morning around. Arrive by 09:00 to beat the office queue.
Andersen Bakery on Thorshavnsgade in Islands Brygge is the Copenhagen outpost of the Japanese-owned Andersen chain, which the Takaki family.
Worth the queueSpandauer with crème pâtissière
TipHarbour-side counter in Islands Brygge with both takeaway and cafe seating. The Hiroshima mothership has been baking Danish-style since the 1960s.
Mirabelle Spiserìa on Guldbergsgade in Nørrebro from Christian Puglisi keeps a daytime pastry counter alongside the Sicilian eatery, with bomboloni.
Worth the queueBombolone
TipMorning is the pastry play, afternoon and evening becomes a wine bar; both share the wood-oven kitchen.
Hart Bageri's Kødbyen branch on Høkerboderne in Vesterbro's meatpacking district runs the same Richard Hart sourdough and viennoiserie programme.
Worth the queuePain au chocolat
TipCloser to Vesterbrogade than the Frederiksberg flagship; same bake, often smaller queues midweek.
