Reviewers specifically praise the butter croissant for achieving the technical balance that most Copenhagen croissants miss: moist, tender crumb on the inside with a shatteringly crisp exterior. The lamination is visible and even, the butter flavor is present without being overwhelming, and the dough has been properly fermented for depth.
Tips from diners
Arrive before 10am — the croissants sell out. The second batch (if made) arrives around noon on busy days.
The croissant stays crispy for about 4 hours. Eat immediately for best texture, or refresh in a 200°C oven for 5 minutes if you buy it earlier in the day.
Alice makes gelato in small batches, rotating flavors with ingredient availability. Past offerings have included pistachio, stracciatella (chocolate chip), olive oil, seasonal fruit, and cream-based flavors. The quality is consistent: dense, creamy texture with pronounced flavor and no artificial additives. The shop sources excellent produce and works with precision to highlight rather than mask ingredients.
Tips from diners
Ask what flavors are available today — the selection changes. The kitchen recommends three flavors based on what's at peak quality.
The gelato can be ordered with an affogato (shot of espresso poured over) — it's a popular pairing.
The café focuses on quality coffee — likely rotating single-origin espresso from respected roasters and offering pour-over options for those who prefer a different brewing method. Reviews mention the coffee complements the pastries well and indicates a kitchen that respects coffee quality as much as pastry.
Tips from diners
Order a coffee and a croissant — the pairing is designed. Sit at the counter if possible to watch the pastry work.
The cinnamon rolls are laminated, not brioche-based, giving them a different texture than typical Nordic cinnamon rolls — lighter, flakier, more refined. The cinnamon sugar filling is generous, the interior stays moist, and the exterior crisps without drying out. Reviewers note these as a breakfast standout.
Tips from diners
The cinnamon roll is less flaky than the croissant but richer. If you can only choose one pastry, go for the croissant.
The Kouign-amann is a Breton specialty that requires precision — the pastry must be laminated, folded in sugar, and baked so that the exterior caramelizes while the interior stays tender. Reviewers specifically praise Alice's version, noting the sugar crust is crispy and not overly hard, and the pastry structure supports the richness without collapsing.
Tips from diners
If you've never had a Kouign-amann, this is an opportunity — Alice's version is a reference. Eat it within an hour of purchase for the best texture.
Alice is a hidden gem on Markmandsgade in Amager, founded by Anders Lorenz (formerly Noma, Taller, and 108). Head pastry chef Cathleen Hall, also a Noma alum, leads a small team in creating laminated pastries from scratch — croissants, cinnamon rolls, and seasonal Danish — alongside house-made gelato that rotates with prime produce and inspiration. The space is tiny (originally 10 seats, expanded to a café next door), and the output is artisanal: everything made to order or fresh daily.
Alice is located on a quiet side street in Amager (Markmandsgade), not in the tourist areas. It's a true neighborhood spot that requires seeking out.
The shop has limited seating (counter + café next door). Pastries sell out by midday. Arrive by 10am for full selection, or come after 3pm for the next batch if available.
Open 8am Mon–Sat (9am Sunday). The morning coffee-and-pastry experience is what Alice does best. Bring a book and settle in.
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