Danish pastry: laminated yeasted dough rolled out with butter, shaped into spandauer, kanelstang or kringle, filled with custard, marzipan or remonce and baked until shattering crisp.
Wienerbrød (literally 'Viennese bread') is the Danish name for what the world calls Danish pastry, a misnomer reflecting that the technique arrived in Copenhagen with Austrian bakers brought in to replace striking Danish workers in 1850. The Danish bakers learned and elevated the lamination technique into the local pastry tradition. Hart Bageri, Juno the Bakery and Sankt Peders Bageri produce the canonical Copenhagen wienerbrød daily; the kanelstang at Sankt Peders Bageri is the city's reference cinnamon-bun-style version.
4 editor picks for Wienerbrød in Copenhagen, ranked by editorial score. All Copenhagen signature dishes · Wienerbrød 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.
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.
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.
Andersen Bakery ★ 4.2
Thorshavnsgade 26, 2300 København S
Andersen Bakery on Thorshavnsgade in Islands Brygge is the Copenhagen outpost of the Japanese-owned Andersen chain, which the Takaki family founded.