A traditional Danish rugbrød updated with modern technique: rye flour is slow-fermented to develop depth, and cooked rye porridge is folded in for density and subtle sweetness. Dense, chewy, earthy. This is what Københavns Bageri is particularly known for.
Tips from diners
This is the standout bread—locals come specifically for the rye porridge loaf. It pairs perfectly with smørrebrød or cheese.
Made by Rasmus Sjødahl, who oversaw Noma's sourdough program, this loaf is slowly fermented to develop complexity. The crust is thin and shattery, the crumb open and tangy. A benchmark example of Scandinavian sourdough craft.
Tips from diners
Arrive by 08:00 to get a freshly baked loaf. This bakery's sourdough is serious—compare it to Hart if you want to taste the nuance between two top Copenhagen bakers.
A Scandinavian take on the American cinnamon roll: laminated dough (making it flaky rather than pillowy), filled with cinnamon sugar, and topped with a light sugar icing. Not as heavy as other versions, with more texture from the lamination.
Tips from diners
The laminated texture makes this different from American cinnamon rolls—more flaky, less doughy.
A French-style laminated pastry made with high-quality dark chocolate. The croissant layers caramelize and crisp, while the chocolate melts inside. Made with the same precision as the Kringle but simpler in flavor.
Tips from diners
Order this warm if possible—the chocolate should still be molten when you bite into it.
Københavns Bageri's signature pastry: a croissant-dough base folded into a pretzel shape, filled with a complex mixture of vanilla, French prunes soaked in brandy, cardamom, and crushed nuts. Sweet, aromatic, and distinctly Scandinavian. A house creation that differs from traditional Danish kringle.
Tips from diners
This is unique to Københavns Bageri and worth trying—the brandy-soaked prunes and cardamom combination is refined.
Københavns Bageri opened in 2023 in Carlsberg Byen, founded by Rasmus Sjødahl and Anders Lorenz—both alumni of Noma, where Sjødahl was responsible for the restaurant's sourdough program. The bakery focuses on traditional Danish baking techniques with a modern lens: long-fermented sourdough in multiple varieties, dense rye porridge bread, laminated pastries (pain au chocolat, cinnamon rolls), and their signature "Kringle"—a croissant-dough pretzel-shaped pastry filled with vanilla, French prunes, brandy, cardamom, and nuts. Everything is made with careful attention to fermentation and quality ingredients.
Arrive by 07:30 for the full selection of breads and pastries. Sourdough loaves and signature Kringle sell out by mid-morning.
Københavns Bageri is in Carlsberg Byen, a former brewery complex turned neighborhood. It's a pleasant area to walk around and grab a pastry.
Prices are higher than Hart or Juno (38–65 DKK for pastries and bread), but the quality and focus on fermentation justify the cost.
Pair a Kringle with a coffee and sit in the Carlsberg Byen courtyard. It's a quieter, less crowded alternative to Juno or Hart.
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