Hart Bageri Sourdough Bakery by the Former Tartine Head Baker

British-born Richard Hart, formerly of Tartine Bakery in San Francisco, joined forces with René Redzepi of Noma to open a sourdough bakery in Copenhagen. In addition to the bread at Hart Bageri, they also serve a variety of incredible pastries that change seasonally. Our absolute favorite is the “cardamom bun”, which is made using leftover croissant scraps and lots of extra butter, so it caramelizes like a kouign amman. Another delectable pastry is the drømmekage, a twice-baked “dream cake” croissant with coconut, brown sugar, and caramel. Hart Bageri also serves international dessert favorites like American doughnuts, a Basque cheesecake, Italian Panettone for Christmas, and Danish Kransekage for New Year’s Eve. Richard Hart’s bakery is included in our guide to the best bakeries in Copenhagen.

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HART BAGERI

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Gamle Kongevej 109, Copenhagen, Denmark
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The famous cardamom "bun" made from leftover croissant dough.
The famous cardamom “bun” made from leftover croissant dough.
Head baker Richard Hart.
Head baker Richard Hart.
Sourdough neatly arranged in honeycomb patterns.
Sourdough neatly arranged in honeycomb patterns.
The "salad bowl" is a puff pastry filled with a mushroom bechamel sauce, topped with fresh herbs and a vinaigrette.
The “salad bowl” is a puff pastry filled with a mushroom bechamel sauce, topped with fresh herbs and a vinaigrette.
Vanilla cream-filled brioche with caramel cracker, and twice-baked almond croissant with Mirabelle plum filling.
Vanilla cream-filled brioche with caramel cracker, and twice-baked almond croissant with Mirabelle plum filling.
Piles of sourdough bread.
Piles of sourdough bread.

What is your favorite bakery in Copenhagen? Please share in a comment below.

Anders Husa

Anders Husa and Kaitlin Orr are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.

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