Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation, plus sourdough and laminated pastries.
Tip: Open Wednesday to Sunday only. Arrive by 09:30 for the cardamom bun or expect the 60-deep weekend queue.
Address: Århusgade 48, 2100 København Ø, Copenhagen
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 every week.
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 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.
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, 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
