Richard Hart is the former head baker at the legendary Tartine Bakery in San Francisco. Somehow, René Redzepi convinced him to start baking the sourdough bread for Noma, which was Hart’s main focus throughout the seafood and vegetable season. In September, however, Richard finally opened his own bakery in Copenhagen – Hart Bageri. Needless to say, the queues at Frederiksberg went around the block. On a side note, I find it interesting how the only non-Scandinavian baker chose the Danish word bageri, while the others use bakery. At Hart Bageri, you cannot miss the sourdough bread, of course, but make sure to get a taste of the salad bowl as well. It’s not as healthy and boring as the name may suggest.
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What is your favorite sourdough bread in Copenhagen? Please share in a comment below.
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Anders Husa & Kaitlin Orr