Bakeries & Coffee

Danish Pastries or Wienerbrød

The Danish are strict about the term "Danish Pastries.” Although fillings and shapes may vary, the dough must be made the same way, using a butter lamination technique that originated in Vienna in the 1850s. In Denmark, pastries are called wienerbrød, literally ‘Vienna Bread’, in honour of the Austrian bakers who brought the technique.

The yeast dough is rolled out thinly and covered with thin slices of butter between the layers (lamination). Then, the dough is folded and rolled to create 27 delicious layers and processed into shapes/styles.

Wienerbrød

A category of pastries encompassing:

  • Balls

  • Buns

  • Snails (shape)

  • Slices

  • Sticks

Fika

Fika is a cherished Swedish tradition of taking a break to enjoy coffee and a sweet treat, often with friends or colleagues. More than just a coffee break, fika is about slowing down, socializing, and savouring the moment.

  • Kanelsnegle

    Kanelsnegle, named for their signature snail-like spiral shape, are coiled pastries filled with cinnamon sugar butter. Variations include fillings like marzipan or chocolate for added richness. Often topped with glaze or remonce, they balance crisp layers and a soft, sweet centre.

  • Spandauer

    Spandauer, named after Berlin’s Spandau district, is a flaky, round pastry with a signature well in the centre. It’s usually filled with custard, jam, or remonce, creating a rich contrast to its crisp, buttery layers. Finished with icing or nuts, it’s a bakery favourite and a perfect sweet treat.

  • Tebirkes

    Tebirkes, meaning “poppy seed rolls,” are flaky, layered pastries with a crisp, golden exterior covered in crunchy poppy seeds. Made from laminated dough, they have a slightly sweet, buttery flavour and often hide a thin layer of remonce inside for extra richness. A simple, classic treat with a satisfying crunch.

  • Kardemummabullar

    soft, twisted Swedish buns infused with fragrant cardamom. Made with a buttery, spiced filling, they’re knotted into intricate swirls and baked until golden. Often brushed with syrup and topped with pearl sugar, they’re a fika staple, perfect with coffee.

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“1 Pint of Pistachio Ice Cream, several spoons, and good friends!”

— Juli’s Hot Take

Copenhagen’s coffee scene is vibrant and diverse, offering a plethora of exceptional cafés.

Notable Cafés

  • Prolog Coffee Bar—Nestled in the heart of the Meatpacking District, Prolog is a cosy yet experimental coffee bar known for its playful approach to brewing and dedication to sourcing top-quality beans.

  • Roast Coffee – A local favourite for its relaxed atmosphere and consistently great coffee, Roast Coffee is an ideal spot to enjoy a well-balanced espresso or a carefully crafted filter brew.

  • Impact Roasters—This roastery brings a unique perspective to Copenhagen’s coffee scene by focusing on direct-trade Ethiopian coffee. With a commitment to sustainability and social impact, their coffee is as ethically sourced as it is delicious.

  • Orsa Coffee – A hidden gem with a minimalist aesthetic and a deep appreciation for Scandinavian coffee traditions. Orsa excels in brewing delicate, well-balanced cups in an inviting atmosphere.

  • The Coffee Collective – One of the pioneers of Copenhagen’s speciality coffee movement, The Coffee Collective operates several locations across the city. They emphasize direct trade, in-house roasting, and barista excellence, making them a must-visit.

  • La Cabra – Originally from Aarhus, La Cabra has made a strong mark on Copenhagen with its meticulously sourced beans and light-roast philosophy. Their bright, tea-like filter coffee and outstanding pastries make it a favourite among coffee purists.