Andersen & Maillard (Nordhavn) is a bakery in Copenhagen.
Editorially verified June 5, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: The seated coffee bar takes more space than the original Nørrebro shop. Sit and order a second pastry.
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: Antwerpengade 10, 2150 Nordhavn, Copenhagen
BUKA Bakery on Store Kongensgade in Copenhagen opened in 2019 as the first of five city locations, with sourdough, rye and Israeli-influenced bakes.
Worth the queueBabka
TipThe Friday babka sells out by 12:00. The Esplanaden branch by Kastellet has the largest pastry case.
Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen.
Worth the queueTebirkes (poppyseed danish)
TipArrive by 09:00 weekends for the cardamom buns and tebirkes; sourdough loaves restock through the morning.
Andersen & Maillard on Nørrebrogade in Nørrebro is the original bakery-roastery from former noma pastry chef Milton Abel, with viennoiserie laminated daily.
Worth the queueCardamom kouign-amann
TipThe cardamom kouign-amann is the bake to cross town for. Arrive before 11:00 for the full pastry case.
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.
