Meyers' flagship bread represents the New Nordic philosophy applied to grain. Made with a blend of rye and wheat flours and fermented for extended periods (typically 24-48 hours), the bread develops complex flavor and becomes easier to digest. The crumb is dense and nutty. This is bread made with the time that proper fermentation requires.
Tips from diners
Arrive by 9am for the warmest loaves. Meyers bakes several batches throughout the day, so freshly baked sourdough is usually available.
Like all Meyers pastries, the spandauer uses long fermentation for flavor development. The custard filling is made fresh, and the pearl sugar top provides texture contrast. This is the standard Copenhagen breakfast pastry refined through time and technique.
Tips from diners
The spandauer is a grab-and-go favorite—take it to a nearby park or eat standing at the counter.
Meyers' cinnamon rolls use sourdough fermentation rather than commercial yeast, resulting in a more complex flavor and better digestibility. The cinnamon filling is generous and the pearl sugar top caramelizes in the oven. These are more refined than commercial bakery versions while remaining accessible in price.
Tips from diners
The cinnamon roll is excellent with filter coffee. Meyers also sells organic coffee to match their bread philosophy.
A classic Danish bakery item that Meyers makes using their sourdough philosophy. The pastry base is flaky and fermented, and the filling is savory cheese and ham. Teibriks are often overlooked in favor of sweet pastries, but they're a breakfast staple in Denmark.
Tips from diners
Try a teibrik if you want something savory—it pairs well with coffee and is filling enough for a light meal.
Meyers extends their New Nordic philosophy to retail goods. They sell freshly ground organic flour milled from grains selected for their sourdough program. This allows home bakers to replicate some of Meyers' quality at home.
Tips from diners
Buy fresh flour from Meyers if you bake at home—the quality is noticeably different from supermarket bags.
Founded by Claus Meyer, the Noma co-founder credited with pioneering New Nordic Cuisine, Meyers Bageri focuses on traditional Danish bread-making using long sourdough fermentation on Scandinavian traditions. Meyer established the chain to emphasize accessible quality—excellent bread baked with time-honored methods, long rising times that make grains' nutrients accessible, and a commitment to flavor and structure over shortcuts. Locations include Jægersborggade in Nørrebro and multiple outposts across Copenhagen.
Meyers Bageri is Claus Meyer's answer to the question 'how do we make good bread accessible?' The prices are affordable for quality bread made with proper fermentation.
Jægersborggade is one of Copenhagen's most vibrant street addresses. Grab a pastry from Meyers and explore the neighborhood.
If you want a large order (multiple loaves or a custom cake), call ahead. Meyers will set items aside for you.
Meyers emphasizes the nutritional benefits of long fermentation. The extended fermentation breaks down grains and makes them easier to digest.
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