Juno bakes these all day, so they arrive warm and fresh from the oven. The crumb is light and buttery without being heavy, and the cardamom filling is generous but not cloying. Multiple reviews cite this as the best cardamom bun in Copenhagen—reviewers often order two per person.
Tips from diners
Order two cardamom buns—reviewers consistently say one isn't enough. The combination of softness and cardamom is addictive.
Stand at the counter and watch the bakers pull fresh buns from the oven—your pastry will arrive still warm with the sugar crust crunchy.
A lighter alternative to the cardamom bun with a smooth vanilla custard center. The pastry remains tender throughout the day because Juno bakes frequently. The vanilla flavor is subtle and not overly sweet.
Tips from diners
Come mid-afternoon for a fresh vanilla bun—Juno bakes multiple batches throughout the day so you'll rarely encounter stale pastries.
A traditional Danish rye made with long fermentation to develop flavor and aid digestion. The crumb is dark and nutty with visible seeds throughout. This bread pairs well with smoked fish or cheese and is a staple of Danish breakfasts.
Tips from diners
Buy the rye bread for a packed lunch—slice it thick and pair with smoked fish from a nearby deli.
A modern take on the croissant featuring a bright green pistachio cream that contrasts with the golden, flaky pastry layers. The pistachio flavor is nutty and balanced—not artificially flavored. A standout item that shows Juno's creativity beyond traditional Danish pastries.
Tips from diners
The pistachio croissant is made daily but in limited quantities—arrive before noon to ensure they have them.
A single slice or whole cake option featuring Juno's restrained approach to sweetness. The lemon flavor is fresh and bright without being cloying. Often cited by reviewers as a refreshing alternative to heavier Danish pastries.
Tips from diners
Ask about the lemon cake—if they have slices available, it pairs well with the espresso or filter coffee.
Opened in 2017 by Emil Glaser, a Swedish baker and former Noma chef, along with Nina Schmiegelow. Located in Østerbro, Juno bakes cardamom buns, vanilla buns, lemon cake, pistachio croissants, and rye bread throughout the day. The philosophy centers on gentle preparation and pure flavors using the best ingredients.
Juno bakes fresh batches throughout the day, so there's no rush to arrive at opening. Any time between 8am and 5pm will get you warm pastries.
Closed Mondays and Tuesdays. Sundays close at 4pm, so plan an earlier visit if you want to ensure selection.
There's counter seating where you can watch the bakers work. The glass display case shows all items fresh from the oven—point to what you want and they'll plate it up.
Weekend queues can be long. Visit on a weekday morning to enjoy Juno's pastries without waiting.
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