Indre By, Copenhagen
Copenhagen's most historic patisserie — since 1870, La Glace has been making cakes, chocolates, and pastries in a beautiful historic setting.
Best for The 1870 heritage, the Sportskage, and the historic patisserie.
Craft guide
The Pâtissiers & Confectioners in Copenhagen Issue
ORBISPÂTISSIERS & CONFECTIONERS IN COPENHAGEN4 shops in the atlas.Illustration
Pâtissiers & Confectioners in Copenhagen
4 stores · curated ORBIS register
Visit official site ↗Frederiksberg / Nordhavn, Copenhagen
Founded in Copenhagen in 2018 by Richard Hart with René Redzepi, Hart Bageri grew from its first Frederiksberg bakery to multiple city locations. Hart had previously spent seven years as head baker at Tartine; the bakery now sells sourdough loaves and pastries across Copenhagen.
Best for Sourdough loaves, cardamom pastries, and dark-baked Copenhagen bread
Visit official site ↗Østerbro, Copenhagen
Tiny Østerbro bakery founded by Emil Glaser, focused on cardamom buns, sourdough and laminated pastry. The shop’s small production and strong local demand mean queues and early sell-outs are common.
Best for The cardamom bun, the sourdough, and the early-morning queue.
Visit official site ↗Sankt Peders Bageri
Heritage HouseCopenhagen / Denmark
Sankt Peders Bageri has operated on Sankt Peders Stræde in Copenhagen's Latin Quarter since 1652, in the reign of Frederick III, and is widely credited by local press and the city's own tourism board as Copenhagen's oldest continuously operating bakery.
Best for Copenhagen pastries and bread from the city’s oldest bakery
Sankt Peders Bageri has operated on Sankt Peders Stræde in Copenhagen's Latin Quarter since 1652, in the reign of Frederick III, and is widely credited by local press and the city's own tourism board as Copenhagen's oldest continuously operating bakery. Its home is a protected heritage building that has undergone only two minor restorations in that span, with an interior — two black chandeliers, nine bar stools — largely unchanged in character from its old-world shopfront feel.
The bakery is best known today for a single weekly ritual: onsdagssnegle, or "Wednesday snails," a sticky cinnamon roll sold only on Wednesdays, of which the shop moves an estimated 4,000 in a single day — a scale that has made the item a minor institution in Copenhagen's food culture in its own right. Beyond that flagship pastry, the bakery's regular case runs to buttery kringle, breads, and other Danish laminated and yeasted classics.
No independent corporate website could be confirmed for the bakery beyond its social media page and third-party tourism listings — a gap consistent with a nearly four-century-old neighborhood shop that has never needed one to stay full. Verification here rests on Copenhagen's official tourism authority and multiple independent local and travel-press accounts rather than a single first-party source, and that limitation is disclosed rather than papered over.
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