Juno the Bakery The Best Croissants in Copenhagen

The line was ridiculously long when we lined up to try Juno the Bakery earlier this year. Having read Feinschmeckeren’s review of Juno the Bakery (article in Danish) right after the opening in December 2017, I knew I had to get myself here as soon as possible. Sunday morning just before lunch turned out to be a horribly bad idea, however. While we waited over an hour to taste the baked goods, a more typical waiting time here is 20 minutes. Was it worth it, though? Yes! Swedish-born baker Emil Glaser, a former Noma chef, simply bakes the most delicious and perfect looking croissants in town. Layered and crunchy on the outside, and airy, gooey, and buttery on the inside. Other specialties of his are the cardamom buns, packed with flavor, and, when in season, the Swedish semla – sweet roll with almond filling and whipped cream.

Long queue is long outside Juno the Bakery
Long queue is long outside Juno the Bakery
Freshly baked goods keep coming out of the kitchen all day
Freshly baked goods keep coming out of the kitchen all day
Head baker Emil Glaser
Head baker Emil Glaser
Traditional Swedish semla. Sweet roll with almond filling and whipped cream
Traditional Swedish semla. Sweet roll with almond filling and whipped cream
Juno's perfected croissant
Juno’s perfected croissant

Emil Glaser at Juno the Bakery

Perfect croissant at Juno the Bakery

The never-ending line outside Juno the Bakery
The never-ending line outside Juno the Bakery

How long would you stay in line for the pastries from Juno the Bakery? Please share in a comment below.

Anders Husa

I am Anders Husa – a foodie living in Oslo. I eat at the best restaurants in Oslo, Copenhagen, Stockholm and the major food destinations in the world. I share my foodie stories here.

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