The standard version of Skt. Peders' signature pastry. The dough is denser than modern croissant-style buns, with a caramelized exterior and soft center. Multiple reviews describe the balance of crispy and chewy, and the generous cinnamon filling that isn't overly sweet. This is the pastry that built the bakery's reputation.
Tips from diners
Arrive by 8:30am on any day except Wednesday to get warm cinnamon rolls without a massive queue.
If you come on Wednesday and want the oversized onsdagssnegle, arrive before 9am—this is the most popular day and they sell out quickly.
A Wednesday-only special that has become so popular that the bakery sells approximately 4,000 of them every Wednesday. The pastry is made from the same dough as the regular cinnamon roll but shaped much larger with even more cinnamon filling. It's essentially a two-person pastry. The bakery now offers a discount if you buy one on Wednesday, encouraging visits on this peak day.
Tips from diners
The onsdagssnegle is truly huge—most people share one between two people. Budget 50 DKK per person.
Come very early on Wednesday morning (before 9am) if you want to get the onsdagssnegle—they sell out quickly despite producing thousands.
Skt. Peders stocks the full range of classic Danish bakery items beyond their famous cinnamon rolls. These are traditional laminated pastries that reflect the bakery's 370-year commitment to craft. Quality varies less than at newer places because the recipes are proven.
Tips from diners
Point to any pastry in the display case and ask what's fresh today—the staff will guide you to that morning's best bake.
Skt. Peders offers wheat bread as a lighter alternative to their dense rye. The crumb is airier and the flavor more neutral, making it versatile for sweet or savory uses. Still baked with long fermentation for good flavor development.
Tips from diners
If you want a lighter bread for breakfast toast, the wheat bread is the way to go.
A staple of the Danish breakfast and lunch table. Skt. Peders' rye bread is dark and hearty with visible seeds, reflecting traditional long-fermentation methods. It pairs perfectly with smoked fish, cheese, or cold cuts from a nearby deli.
Tips from diners
Buy a loaf of rye bread and take it back to your accommodation to make open-faced sandwiches with Danish smørrebrød toppings.
Founded in 1652 during the reign of Frederick III, Skt. Peders Bageri sits in the Latin Quarter on a cobblestone street at Sankt Peders Straede 29. The bakery is especially renowned for its kanelsnegle (cinnamon rolls) and the legendary onsdagssnegle (Wednesday snail), an oversized version available only on Wednesdays. The dense, crispy-edged pastries with generous cinnamon filling have made it one of Copenhagen's most visited bakeries.
Plan for a queue—this is the city's most famous bakery. Expect 10-20 minutes even at off-peak times, longer on Wednesdays.
Arrive by 8am on weekdays to beat the main rush. The line starts forming right after opening.
Tuesday afternoon offers a sweet spot—locals skip Tuesday and save their appetite for Wednesday's onsdagssnegle, so lines are lighter.
The shop is quite small with limited seating. Most people take their pastry to go and eat it on a nearby bench or in Nytorv square.
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