Kong Hans Bakery's flagship bread reflects the restaurant's precision philosophy. The long fermentation develops complex flavors and makes the bread easier to digest. The crumb is open with visible holes, and the crust has a satisfying crackle. This is serious sourdough made with the same attention to detail as the restaurant's cuisine.
Tips from diners
The sourdough is baked overnight and available fresh starting at 7:30am. Order early for the warmest loaves.
Kong Hans makes baguettes using French technique but with Danish flour and preferences. The result is a bread that's equally comfortable as a sandwich vessel or alongside soup. The crust is satisfyingly crisp and the interior is tender.
Tips from diners
Ask for a baguette and the house butter—it's a simple, refined snack.
Kong Hans' location near Kartoffelrækker inspired them to revive the almost-forgotten kartoffelkagen. They've created a refined version using traditional techniques but with attention to ingredient quality. The result bridges history and modernity.
Tips from diners
Try the kartoffelkagen—it's a Copenhagen street food that's almost extinct, and Kong Hans' version is a tribute to it.
Kong Hans' croissants are built with precision—the lamination is visible when cut, and the butter flavor dominates without being heavy. A study in technique.
Tips from diners
The croissant is excellent paired with their filter coffee.
Kong Hans brings fine dining precision to the Danish rye tradition. Made with multiple types of rye flour and long fermentation, the bread is darker and more complex than neighborhood bakery versions. The seeds are visible throughout and add texture without distraction.
Tips from diners
Buy the rye bread and pair it with quality smoked fish or cheese from a nearby deli.
Opened December 7, 2024, Kong Hans Bakery is the retail expansion of Kong Hans Kælder, Copenhagen's two-Michelin-starred fine dining institution. Located at Øster Farimagsgade 18 in Østerbro, just steps from the historic Kartoffelrækker street food stall, the bakery embodies the same philosophy: precision, craftsmanship, and uncompromising quality. The team makes long-fermented sourdoughs, Danish rye, baguettes, croissants, and pâtisserie using French techniques and Nordic discipline.
Kong Hans Bakery is new (opened December 2024) and represents the restaurant team's commitment to sharing their craft with a broader audience.
Open at 7:30am daily. Arrive early to get the warmest breads and pastries fresh from the overnight bakes.
The bakery is small with limited seating. This is primarily a grab-and-go operation, though there's a small window counter.
Call +45 33 32 67 68 to check availability of specific items or reserve a loaf for a particular time.
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