Milton Abel's signature creation that has become an Instagram sensation. The geometry is distinctive—a cube rather than the traditional crescent shape. The interior features a rich pistachio cream that's nutty without being overly sweet, and the laminated dough shatters when bitten. Multiple reviews describe this as worth the hype, unlike many viral pastries.
Tips from diners
The pistachio cube lives up to the hype—arrive early (8am) as they make limited quantities and they do sell out.
This is the most photographed pastry in Copenhagen right now. Order one and enjoy both the taste and the Instagram moment.
Andersen & Maillard roasts its own coffee, and the filter program changes seasonally. The coffee is served in a ceramic cup and the brewing is done carefully to order. This is specialty coffee culture at its best—no rushing, no pre-made batches.
Tips from diners
Ask the barista about the current single-origin—they're enthusiastic about their roasts and will explain the flavor profile.
Before the pistachio cube made headlines, Andersen & Maillard was known for their simple glazed croissant. The technique is clean—the lamination is precise, the glaze is minimal, and the butter flavor shines. A reminder that innovation isn't always necessary when fundamentals are this solid.
Tips from diners
If the pistachio cube is sold out, don't be disappointed—their glazed croissant is excellent and a great introduction to Milton's pastry work.
A take on the pain au chocolat using chocolate swirls within the laminated dough in addition to chocolate filling. The chocolate is high-quality and not overly sweet. The contrast between the crispy pastry and molten chocolate is the hallmark of this creation.
Tips from diners
This is excellent paired with their filter coffee—the chocolate and coffee complement each other perfectly.
A playful innovation that combines Milton's pastry skills with the coffee bar's espresso program. The croissant cone is baked fresh and shaped while warm, creating an edible vessel for the soft serve. The espresso is made from house-roasted beans and is smooth and slightly bitter—a contrast to the sweet pastry.
Tips from diners
Order this as a late-afternoon treat—the soft serve melts relatively quickly, so eat it within 10 minutes of ordering.
Opened in 2018 by Milton Abel, a pastry chef from Noma and Amass, and barista Hans Kristian Andersen. Located on Nørrebrogade in Nørrebro, the bakery is known for inventive croissant creations including the now-famous pistachio cube croissant and an espresso soft serve served in a croissant cone. The coffee program matches the pastry ambition, roasting beans in-house.
Arrive by 7:30am on weekdays to get the full range of pastries and avoid the mid-morning rush.
If you specifically want the pistachio cube, consider calling ahead to reserve one for a specific time.
There's a small counter area where you can watch the pastry team work. It's a great vantage point to see how the croissant cones are shaped.
This place is on every food Instagram account in Copenhagen. Expect it to be busy, especially on weekends.
Similar picks in Copenhagen
Page last updated: