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.
Address: Thorshavnsgade 26, 2300 København S, Copenhagen
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.
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 as the Frederiksberg flagship.
Tip: Closer to Vesterbrogade than the Frederiksberg flagship; same bake, often smaller queues midweek.
Worth the queue: Pain au chocolat
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.
Worth the queue: Pain suisse
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.
Worth the queue: Babka
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.
Worth the queue: Tebirkes (poppyseed danish)
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.
Worth the queue: Cardamom kouign-amann
