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Just a step away from the hustle of Nørreport station, between the wide expanse of Israel Plads and a row of residential facades, lies Torvehallerne — one of Copenhagen’s most vibrant and irresistible places. More than just a posh market, it’s where the city’s culinary soul comes to life. It’s the kind of place where you instantly feel the rhythm of the city. Students rush through between classes, chefs chat with suppliers, and tourists pause, wide-eyed, as they take in the g

If the name of this blog hasn’t made it clear already — I’m a carb person. There are very few carbs in my life that would ever earn the dubious title of a “bad carb,” but I do try to enjoy them within a balanced and sensible diet — mostly to keep myself (and my weight) in check. In general, baked carbs are my Achilles’ heel — especially when it comes to savory pastries made with puff pastry. Here in Denmark, people tend to make mostly sweet puff pastry desserts, and maybe tha

There are those who want to roast great coffee, and those who want to bake wonderful pastries — and then there are those who dream of combining the two successfully. Andersen & Maillard  belong firmly to the latter group, being a coffee roastery and bakery all in one. Although they’ve been around since 2018, I didn’t get to know them — or experience what they had to offer — until I came back to Denmark in 2023. By then, they had expanded from their original branch in Nørrebro

Picture by belle.med.ost How can something as simple as a small bread roll with some cheese and butter become such a cultural trend? Leave it to the Danes to make it so! BMO — short for Bolle Med Ost  — may have started as a humble snack made with simple, good-quality ingredients, but in recent years, it has become a full-blown phenomenon. There’s even an Instagram account  dedicated to it, calling itself both a tribute to Denmark’s remarkable bread culture and the ultimate g

Whether you’ve been to Denmark before or have done a bit of research before your upcoming trip, you’ve probably already come across this culinary staple of the Nordic kitchen — smørrebrød. Although it originated as a simple slice of bread spread with butter, it quickly evolved into a practical solution for eating outside the home, and became one of the first Danish dishes to gain worldwide fame, especially after smørrebrød restaurants began popping up around Copenhagen in the

Sometimes the simplest things are the best - aren’t they? This cookie is inspired by one of the simplest, most recognized, day-to-day pastries in Denmark: Hindbærsnitter, or Raspberry slices. The two layers of shortcrust pastry, filled with homemade raspberry jam and decorated with royal icing, are considered nostalgic grandma-style cookies. They’ve long since become the ultimate pastry to enjoy with coffee or tea, and a staple in the display cases of Denmark’s bakeries. When

There’s a Danish word that describes a feeling more than a thing: hygge (pronounced ‘hoo-gah’). It’s a well-known Danish concept — the subject of countless books, articles and conversations — and yet, many still struggle to define it. After living in Denmark for a few years now, I like to think I’ve got the idea figured out and I even like to distinguish between Winter Hygge  and Summer Hygge . At its core, hygge is referred to as the essence of coziness, warmth, and contentm

Østrebro is an elegant and family-friendly neighborhood - which explains why fewer tourists visit it, in comparison to some of Copenhagen’s other areas. The tourists who do come will find a neighborhood with quite a few cafés and restaurants, but the lack of hotels or attractions makes it a destination best suited for returning visitors or for those who wish to taste the “real” Danish life. It is therefore somewhat surprising that JUNO has managed to become a pilgrimage site

From the moment I thought of this blog, even before I had all the details, it was clear to me: this is the first pastry I would share with you. This recipe best captures my passion for combining three of my greatest loves — baking, Copenhagen and people. For me this is a creation that embodies the essence of my connection with baking, and with Copenhagen and Danish culture, and with the people who play such a significant role in my life. The recipe itself is based on my gran