If you do one thing before your morning coffee in Copenhagen, make it this: join a bakery queue. This is one of the world’s great cities for artisan baking — 30+ specialty bakeries turning out sourdough, cardamom buns, kanelsnegle (cinnamon snails), tebirkes and dense Danish rugbrød at a standard that draws pastry pilgrims from everywhere. This guide ranks the 12 best bakeries Copenhagen has for 2026 by what each does best, with current prices, queue strategy, and the signature thing to order at each one.
A quick orientation: the modern scene is led by Hart Bageri, Juno the Bakery (which made the cardamom bun world-famous), Andersen & Maillard, Lille Bakery, and the 1652 grandfather of them all, Sankt Peders Bageri. It slots neatly alongside our Copenhagen food guide and the deeper Danish pastries guide if you want to know your spandauer from your frøsnapper.
| Bakery | Neighborhood | Specialty | Price (per pastry) |
|---|---|---|---|
| Hart Bageri | Vesterbro | Sourdough, kanelsnegle | 30-55 DKK |
| Juno the Bakery | Østerbro | Cardamom bun, laminated pastries | 35-60 DKK |
| Andersen & Maillard | Nørrebro | Croissants, coffee, pastries | 35-55 DKK |
| Lille Bakery | Refshaleøen | Sourdough, micro-batch | 35-55 DKK |
| Sankt Peders Bageri | Indre By | 1652 institution, Wednesday cinnamon snails | 20-35 DKK |
| Conditori La Glace | Indre By | 1870 cake institution | 60-95 DKK (cake) |
| Mirabelle Bakery | Vesterbro | Sourdough, sandwiches | 30-50 DKK |
| Brød (multiple) | Citywide chain | Solid mid-range | 20-45 DKK |
| Reinh. van Hauen | Indre By | 1850 traditional | 25-45 DKK |
| Bageriet Brodflov | Vesterbro | Newer artisan, brunch-friendly | 35-60 DKK |
| Møller Kafe & Bageri | Frederiksberg | Neighborhood favorite | 25-45 DKK |
| Det Rene Brød | Multiple | Organic chain | 25-50 DKK |
The 12 Best Bakeries in Copenhagen, Reviewed
1. Hart Bageri — the sourdough standard
Hart Bageri (Gl. Kongevej 109, Vesterbro) is the city’s leading artisan bakery. American Richard Hart — head baker at Tartine in San Francisco for eight years — founded it in 2018 in partnership with the Noma group. Six 24-hour-fermented sourdoughs, a legendary Wednesday-only kanelsnegl, and rugbrød that supplies most of the city’s Michelin restaurants. It’s the most internationally celebrated bakery in Copenhagen, and it earns it.
- Don’t miss: Wednesday kanelsnegle (35 kr), country sourdough loaf (75 kr), olive sourdough (95 kr).
- Hours: Tue–Fri 07:30–17:00, Sat–Sun 08:00–15:00. Queue tip: get there at 07:30 sharp on Wednesdays for the kanelsnegle, which sell out by 11:00; otherwise 08:30 for normal flow.
2. Juno the Bakery — cardamom bun capital of the world
Juno the Bakery (Århusgade 48, Østerbro) is the place that made cardamom buns famous. Emil Glaser’s small Østerbro shop turns out 800–1,000 of them a day, plus five or six other laminated pastries, and the croissants and kouign-amann genuinely rival Paris. Order two cardamom buns — everyone who orders one regrets it.
- Don’t miss: cardamom bun (45 kr), kouign-amann (50 kr), croissant (38 kr).
- Hours: Wed–Fri 07:00–15:00, Sat–Sun 08:00–15:00. Queue tip: expect 30+ minutes most weekends; arrive at opening for the shortest wait.
3. Andersen & Maillard — pastry and coffee specialists
Andersen & Maillard (Refsnæsgade 28, Nørrebro) is the city’s flagship for pastry and coffee together. French-trained Christian Maillard runs a viennoiserie-focused kitchen — the croissants and pain au chocolat are the universal recommendation — and the coffee program is among the best three in town. Sister café Atelier September is worth a visit too. If coffee’s your thing, our best coffee shops in Copenhagen guide goes deeper.
- Don’t miss: croissant (38 kr), pain au chocolat (42 kr), morning bun (45 kr), flat white (50 kr).
- Hours: Tue–Fri 08:00–16:00, Sat–Sun 08:00–15:00.
4. Lille Bakery — Refshaleøen micro-batch
Lille Bakery is the architect-built little bakery out on the harbour-front industrial island of Refshaleøen. It makes 200–300 sourdough loaves and five or six pastries a day, and it’s all gone by 13:00. The minimalist room matches the focused output — worth the harbour-bus ride, ideally paired with a wider Refshaleøen afternoon.
- Don’t miss: sourdough country loaf (80 kr), kardemommesnurre (cardamom roll, 45 kr).
- Hours: Tue–Sun 09:00–13:00, or until sold out — whichever comes first.
5. Sankt Peders Bageri — the 1652 institution
Sankt Peders Bageri (Sankt Peders Stræde 29, Indre By) is the city’s oldest continuously operating bakery, going since 1652. It’s famous for its Wednesday-only kanelsnegle (“onsdagssnegl”), which sell out by 10:00. This is a working bakery, not a café — no coffee bar, no frills — and many locals reckon its cinnamon snails are the best in town at half the price of Hart’s.
- Don’t miss: Wednesday kanelsnegle (20 kr), tebirkes (25 kr), rugbrød (40 kr/loaf).
- Queue tip: arrive around 06:30 on Wednesday — the queue forms by 07:00.
6. Conditori La Glace — 1870 cake heaven
Conditori La Glace (Skoubogade 3, Indre By) is the city’s oldest pâtisserie, founded 1870. It’s famous for sportskage (meringue, cream and chocolate), layered cakes, and klejner (deep-fried Christmas cookies). This is more an elaborate cakes-and-sit-down-coffee affair than an artisan bakery, and the dining room is a genuine 1870s time capsule.
- Don’t miss: sportskage (60 kr a slice), the nougat cake, and the traditional Danish layer cakes.
- Hours: Mon–Sat 10:00–17:00, often sit-down only.
7–12. Quick picks
- Mirabelle Bakery (Guldbergsgade, Nørrebro): sister to restaurant Manfreds; strong sandwiches and sourdough.
- Brød (chain, multiple locations): a solid mid-range Danish bakery, reliable for kanelsnegle and rugbrød.
- Reinh. van Hauen (Mikkel Bryggers Gade): an 1850 traditional Indre By bakery with classic Danish pastries.
- Bageriet Brodflov (Vesterbro): a newer artisan spot, strong on brunch and sourdough.
- Møller Kafe & Bageri (Frederiksberg): a neighbourhood favourite for locals.
- Det Rene Brød (multiple): an organic Copenhagen chain with particularly good rugbrød.
The Danish Pastries to Seek Out
- Kanelsnegle (cinnamon snail): the iconic Danish pastry — a cinnamon-sugar swirl in laminated dough. Best at Hart Bageri (Wed) and Sankt Peders Bageri (Wed).
- Spandauer (custard pastry): cardamom-laced laminated dough with a custard centre. Best at Andersen & Maillard and Hart Bageri.
- Tebirkes (poppy-seed pastry): laminated dough with poppy seeds, a classic Danish breakfast. Best at Sankt Peders Bageri.
- Cardamom bun (kardemommesnurre): Juno’s specialty, and about the best in the world.
- Rugbrød (Danish rye bread): dense, sour, the foundation of smørrebrød. Hart Bageri’s is widely reckoned the city’s best.
- Frøsnapper (seed twist): a sesame-and-poppy twisted bread, available at most bakeries.
- Wienerbrød: the general Danish term for laminated pastries — what English-speakers call a “Danish.”
- Kouign-amann: a French laminated pastry the city has adopted enthusiastically; best at Juno.
Want the full field guide to what you’re eating? Our Danish pastries guide breaks down each one.
Best Bakeries by Time of Day
Early morning (07:00–09:00)
The sweet spot: fresh croissants, the day’s sourdough straight from the oven, and no queue. Hart, Juno, Andersen & Maillard and Lille all open between 07:00 and 08:00 — arrive within 15 minutes for the shortest wait, when the coffee’s freshest too.
Mid-morning (09:00–11:00)
Peak queue time. Wednesday kanelsnegle queues at Hart stretch into the street, Juno regularly runs 30-minute waits, and Andersen & Maillard’s tables fill up. Plan around it.
Lunch (11:00–13:00)
The micro-batch bakeries (Lille, Sankt Peders on Wednesdays) are selling out. Sandwiches come into their own at Mirabelle, Brød and Andersen & Maillard, and the focus shifts from takeaway to sit-down.
Afternoon (13:00–17:00)
Quieter everywhere. Chain bakeries (Brød) restock; the specialty spots close between 13:00 and 15:00. Conditori La Glace serves cakes and coffee right through the afternoon if you need a fix.
Best Bakeries by Neighbourhood
Vesterbro
The highest concentration of artisan bakeries: Hart Bageri, Mirabelle and Bageriet Brodflov. Easy to fold into a Vesterbro neighbourhood walk.
Indre By
The historic cluster — Sankt Peders Bageri (1652), Conditori La Glace (1870) and Reinh. van Hauen (1850). Best for traditional pastries.
Nørrebro
The creative-class bakeries: Andersen & Maillard and Mirabelle (the Manfreds sister). Best for coffee-and-pastry.
Østerbro
Juno the Bakery, plus a La Glace location. Quieter and more residential.
Refshaleøen
Lille Bakery only — but worth the harbour-bus trip, and easily combined with Reffen street food and the Alchemist restaurant for a full day out east.
Practical Tips
- Card everywhere. Danish bakeries take all major cards, plus Apple and Google Pay.
- Wednesday is kanelsnegle day at Hart and Sankt Peders — both bake special quantities only on Wednesdays.
- Arrive at opening. 30–45 minute waits at Hart and Juno are normal by 09:30.
- Micro-batch spots sell out by 13:00 (Lille, and sometimes Hart’s specials).
- Take rugbrød home. Vacuum-packed rugbrød (Hart, Det Rene Brød) keeps three weeks at room temperature — ideal for travel.
- Many close Mondays, including Hart, Juno and Lille.
- Coffee at bakeries is proper here; expect 45–65 kr a drink.
- Photograph away, but be mindful of the people queueing behind you.
Frequently Asked Questions
What is the best bakery in Copenhagen?
Hart Bageri for sourdough and rugbrød, Juno the Bakery for cardamom buns and laminated pastries, Andersen & Maillard for croissants and coffee, and Sankt Peders Bageri (1652) for traditional, budget-friendly Danish pastries. It genuinely depends what you’re after.
How much do Copenhagen pastries cost?
Specialty bakeries: 30–60 kr per pastry. Traditional bakeries (Sankt Peders, Reinh. van Hauen): 20–35 kr. Conditori La Glace cakes: 60–95 kr. Coffee: 45–65 kr at specialty shops, 35–45 kr at chains. A typical pastry-and-coffee breakfast lands at 75–110 kr.
Do I really need to queue?
At the top spots, yes. Hart on Wednesdays (30–60 min for kanelsnegle), Juno most weekends (20–30 min), Andersen & Maillard (15–20 min). Arrive 15 minutes before opening for the shortest waits.
What is a kanelsnegl?
Kanelsnegle (singular kanelsnegl) means “cinnamon snail” — Denmark’s iconic cinnamon roll: laminated dough rolled with cinnamon-sugar and baked to a golden glaze. Hart’s Wednesday version is the most celebrated; Sankt Peders is the budget alternative.
Are Copenhagen bakeries open on Sunday?
Most, yes. Hart, Juno, Andersen & Maillard and Sankt Peders all open Sunday 08:00–15:00, and Lille is open too. Some smaller bakeries close Sunday–Monday, so check before you go.
Can I take pastries home on a flight?
They travel reasonably well for 24–48 hours. Vacuum-packed rugbrød and dense sourdough travel best (Hart vacuum-packs on request). Light laminated pastries — croissants, cardamom buns — are really best eaten the same day.
Are they vegan-friendly?
Limited but improving. Mirabelle has vegan sourdough and a couple of vegan pastries, and Lille offers some options. Most specialty bakeries don’t run a dedicated vegan menu, but their plain sourdoughs are often vegan — check the ingredients.
Related Reading
- Copenhagen food guide — the broader eating strategy.
- Best coffee shops in Copenhagen — the natural pairing.
- Best brunch in Copenhagen — where the bakeries lead next.
- Best smørrebrød in Copenhagen — what that rugbrød becomes at lunch.
- Torvehallerne — the covered food market.
- Cheap eats in Copenhagen — more great food for little money.
Final Thoughts
Copenhagen sits comfortably in the world’s top handful of baking cities. Hart sets the sourdough standard, Juno owns the cardamom bun, Andersen & Maillard delivers Paris-quality croissants, Lille represents focused micro-production, and Sankt Peders (1652) anchors traditional Danish baking at prices that don’t sting. Go early, queue with good grace, take a vacuum-packed rugbrød home, and budget 75–110 kr for a proper pastry-and-coffee breakfast. It’s one of the simplest, happiest things you’ll do in the city.
Opening days and prices shift — check each bakery before you go. Last updated: July 2026.
