COPENHAGEN | BREAD ROUTE 01
THIS ROUTE THROUGH COPENHAGEN KICKS UP OUR HOME TURF WITH STOPS AT THE CITY’S ICONIC BAKERIES AND SECRET CORNERS – WHERE SEASONALITY AND FERMENTATION ARE THE NAME OF THE GAME, AND CARDAMOM BUNS REIGN SUPREME.
BREADRUNNERS is a carboholic curation of self-guided, customizable bakery runs around the globe. You pick the pace. We show you what’s worth chasing.
From morning to evening, the buzz never lets up at this Nordvest powerhouse and bakery/café/ pizzeria hybrid. Housed in a repurposed auto shop, Flere Fugle makes cardamom buns, cinnamon snails, and croissants well worth the trek from the city.
This icon of Copenhagen's pastry scene has remained steadfast in its artisan roots since opening in 2017. Their cardamom buns continue to set a global standard, while their sourdough showcases the art of fermentation. Everything is baked multiple times throughout the day, ensuring fresh laminated brioche, fruit-soaked frangipane tarts, and impossibly flaky croissants.
Rondo is what happens when a restaurant’s bread is so good, it demands a stage of its own. Born as the bakery offshoot of Gaarden & Gaden, it’s now a destination for a lineup you won't find anywhere else in the city: kimchi croissant swirls, cacio e pepe spandauer, and, of course, the killer sourdough that started it all.
Riviera is the third café from Italian chef and baker Chiara Barla. Only this time, she goes all in on baking from her Ligurian roots with touches from the Scandi café lexicon she helped to shape. Expect expertly laminated and generously filled pistachio cornettos, focaccia drunk in olive oil, and rich seasonal quiches.
Croissants gleam with sugared espresso glaze, cakes are crowned with yogurt ganache, and the coffee is roasted in-house. Andersen & Maillard stands tall as a fixture of Copenhagen's coffee and bakery scene, satisfying the city's sweet tooth alongside their caffeine fix.
Nothing tastes quite like Lille. Laminated morning buns are speckled with dried flowers, while wholegrain cakes carry ground shiso leaf. Seasonality is at the helm: the team bakes and preserves whatever local, small-scale farmers are growing at the moment, and the bakers' own foraged treasures make appearances on the shelves.
At Andersen Bakery, sourdough loaves are infused with sake, while petits fours glisten like jewels. This isn’t your typical Copenhagen bakery – here, Andersen’s Japanese roots and an award-winning pastry team converge to create a selection so imaginative and varied that even the phrase “like a kid in a candy store” falls short.
Richard Hart's cult sourdough needs no introduction. But the real secret is everything else on the counter at Hart: a cardamom croissant that rivals its famed bun counterpart in its flaky layers, seasonal choux buns filled with ripe fruit and cream, and a gold standard chocolate chip cookie.
Danish baking traditions get a modern-day polish at Københavns Bageri. Spandauer is heavy with vanilla-flecked custard, tebirkes ooze candied remonce at every seam, and the ovens turn out some of the city's finest sourdoughs.
Ard Bakery prides itself on its Nordic roots, and rightfully so. At this neighborhood staple, tradition gets a modern flair – best exemplified in their showstopping fastelavnsboller, croissants made with locally grown wheat and organic butter, and glazed confections that shift with the seasons.
