Hindbærsnitter is the Danish raspberry slice: two thin layers of shortcrust pastry sandwiched with raspberry jam, finished with pink fondant icing and rainbow nonpareils.
Hindbærsnitter date from late-19th-century Copenhagen pastry shops and have become a fixture of Danish childhood birthday tables. The everyday format runs at every Bager in the city; ambitious versions appear at Hart Bageri and Juno the Bakery with house-made raspberry jam from Danish summer fruit. The pink fondant top and rainbow nonpareils are the canonical finish, unchanged since the format codified in the inter-war Danish bakery boom.
Juno the Bakery on Århusgade in Østerbro from former noma cook Emil Glaser bakes the cardamom bun that anchors the modern Copenhagen pastry conversation.
TipOpen Wednesday to Sunday only. Arrive by 09:30 for the cardamom bun or expect the 60-deep weekend queue.
Hart Bageri on Gammel Kongevej in Frederiksberg was opened by former Tartine head baker Richard Hart and now runs ten locations across greater Copenhagen.
TipArrive by 09:00 weekends for the cardamom buns and tebirkes; sourdough loaves restock through the morning.
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.
TipThe Wednesday onsdagssnegl is the bake to plan a morning around. Arrive by 09:00 to beat the office queue.
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