A Nørrebro roastery-bakery that starts baking at 3am, pairing house-roasted single-origin coffee with pastries from chef Milton Abel, ex-Noma and Amass. Opened in 2018 inside a former bank, it now runs three Copenhagen locations.
Best for House-roasted coffee and Milton Abel pastries in Copenhagen
Andersen & Maillard opened in 2018 inside a former bank on Nørrebrogade 62, one of Copenhagen's busiest streets, with a plan to combine a roastery, bakery and café under one roof. The kitchen starts at 3am, the company says, 'to make sure yours begins the way it should' — laminating croissants and shaping the day's bread hours before the espresso machine turns on. Pastry work is led by Milton Abel, who previously cooked at Noma and Amass before moving to baking, and the coffee is roasted on site in small-origin lots that have included Yellow Catuai, Pacamara and honey-processed beans.
The original Nørrebro location proved popular enough to expand: a second site opened in Antwerpengade, Nordhavn, in 2019, and the company now runs three locations across Copenhagen, including one in the city center. Coffee is sold both direct-to-consumer online and through a wholesale program supplying other cafés and restaurants.
What distinguishes Andersen & Maillard from Copenhagen's other roaster-cafés is the pairing itself — a kitchen that treats pastry with the same single-origin specificity as the coffee, run by a team with fine-dining credentials rather than straightforward bakery training. The 3am start is less a marketing line than the literal mechanism behind croissants laminated, proofed and baked before most of the city is awake.
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
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.
Refshaleøen's waterfront bakery — wood-fired sourdough, laminated pastries, and seasonal lunches in a converted industrial space with views over the water. The most scenic bakery in Copenhagen.
Best for The wood-fired oven, the waterfront views, and the sourdough.
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.
A family confectioner pulling and cutting boiled sweets by hand on Nørregade since 1891, working with methods over a century old under a Danish royal warrant. Visitors can watch fruit drops, filled bonbons and liquorice being shaped in the open workshop.
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