Pick whatever you like at Andersen Bakery — In Islands Brygge and Ørestad, Japanese roots and an award-winning pastry team redefine the classics

Sakura mousse cakes, miso caramel croissants, cardamom buns, and sake-infused sourdough. Few places offer this range under one roof. Andersen Bakery’s story began when Japanese baker Shunsuke Takaki came to Copenhagen in 1959, fell for Danish baking, and brought those traditions back home. Today, Andersen Bakery brings that exchange into the present.

Jewel-like mini cakes and Earl Grey petits fours sit beside bolle med ost and pain au chocolat. Vibrant rhubarb croissants and cheesecake spandauer push classic forms further. On the savory side, focaccia sandwiches layer smoked ham and Vesterhavsost or salmon and cream cheese. Hazelnut praline, yuzu-white chocolate, and banana toffee cakes showcase the precision of an award-winning pastry team, while matcha and coffee complete the experience.

In Islands Brygge and Ørestad, Copenhagen’s flavor vocabulary expands—and the standard moves with it.