Hart's signature bread uses a 48-hour fermentation and is milled in-house to exacting standards. It sells out quickly, often before noon. Multiple reviewers note the open crumb structure and deep flavor as what sets Hart apart from other Copenhagen bakeries.
Tips from diners
Arrive right when they open at 7:30am—the sourdough loaves are baked fresh overnight and sell out by mid-morning.
Call ahead to reserve a loaf if you're coming mid-week—the signature items move quickly on weekends.
Hart's version is less dense than traditional Danish bakery cinnamon rolls, with a lighter crumb and a subtle cardamom scent. The sugar crust on top caramelizes in the oven, providing texture contrast. Warm from the oven, the pastry is still soft inside.
Tips from diners
Get the cinnamon roll within the first hour of opening—they're warmer and the butter is softer.
The classic Copenhagen breakfast pastry made with laminated dough and traditional vanilla custard filling. Hart's version emphasizes the quality of the butter and a generous layer of filling that doesn't dry out during baking.
Tips from diners
This is a great grab-and-go option if you're in a rush—Hart's spandauers hold up well in a bag.
Hart sources high-quality chocolate bars that melt into the flaky layers without burning. The contrast between the crispy exterior and molten chocolate inside is the hallmark of a well-made pain au chocolat.
Tips from diners
Ask for a fresh batch if you arrive mid-morning—the chocolate bars are still warm and fully melted.
A Danish take on the classic croissant with Scandinavian spices folded through laminated dough. The exterior shatters when bitten, revealing a flaky, tender interior. Reviews consistently call out the balance of sweetness and the quality of the butter.
Tips from diners
The cardamom croissant is one of the first things to sell out on Saturdays—ask if they have any left before queuing, or go Friday morning.
Opened in 2018 by Richard Hart, the former head baker at Tartine in San Francisco, in partnership with Noma's René Redzepi. Hart Bageri supplies sourdough to Noma and has become famous for its long-fermented loaves, butter croissants, and cardamom buns. The bakery now operates 12 locations across Copenhagen.
Arrive at 7:30 when they open to get first pick of warm pastries and the signature sourdough loaves, which often sell out by 11am.
Visit on weekday mornings to avoid the weekend queues—Mondays through Fridays are much quieter, especially between 10am and noon.
There are only a couple of benches outside—this is a grab-and-go bakery. Plan to enjoy your pastry elsewhere or take it back to your hotel.
If you want a specific loaf or quantity reserved, call ahead at +45 71 99 00 60. The staff are happy to help arrange a collection time.
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