Tebirkes is the Copenhagen morning pastry: a square of laminated yeast dough wrapped around marzipan or remonce, topped with poppy seeds, baked until shattering and tender.
Tebirkes evolved out of 19th-century Danish viennoiserie traditions and was codified by Copenhagen bakery chains through the 20th century. The modern resurgence runs through Hart Bageri (Richard Hart, formerly Tartine) and Juno the Bakery (Emil Glaser, formerly noma), with Andersen & Maillard putting a roastery flat white alongside.
4 editor picks for Tebirkes in Copenhagen, ranked by editorial score. All Copenhagen signature dishes · Tebirkes across every city.
Juno the Bakery ★ 4.9
Århusgade 48, 2100 København Ø
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.
Hart Bageri ★ 4.8
Gammel Kongevej 109, 1850 Frederiksberg C
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.
Andersen & Maillard ★ 4.7
Nørrebrogade 62, 2200 København N
Andersen & Maillard on Nørrebrogade in Nørrebro is the city's pioneering bakery-roastery hybrid, opened in 2018 by former noma pastry chef Milton Abel and Hans Kristian Andersen.
Sankt Peders Bageri ★ 4.7
Sankt Peders Stræde 29, 1453 København K
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.