Andersen Bakery is a bakery in Copenhagen.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Harbour-side counter in Islands Brygge with both takeaway and cafe seating. The Hiroshima mothership has been baking Danish-style since the 1960s.
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: 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.
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.
Andersen & Maillard's Nordhavn flagship on Antwerpengade is the largest of three Copenhagen branches, with a working roastery on the floor and cardamom buns.
Worth the queuePain suisse
TipThe seated coffee bar takes more space than the original Nørrebro shop. Sit and order a second pastry.
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.
