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 Address & Contact Information Gamle Kongevej 109, Copenhagen, Denmark Website Instagram Facebook
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