Pick whatever you like at Goose — This Chinese deli, bakery, and fermentation lab plays by its own rules in Nordvest

Sticky rice spandauer. Pork wonton sandos. BMO with a side of house ferments. Copenhagen didn’t know what it was missing until Baijie Curdt-Christiansen and Lan-xin Foo joined forces to open this triple-threat deli, bakery, and fermentation lab in Nordvest.

At Goose, pastries bend tradition: croissants are filled with kaya and butter, savory ginger-scallion swirls shine under a soy glaze, and Danish classics take a sharp turn east. In the kitchen, the Joy Luck Sub—a pan-fried wonton–meatloaf hybrid—lands hearty between soft milk bread with crisp fried wonton shards and house chili crisp. Staples like BMO, egg sandos, and congee appear only as Goose knows how: bright with seasonal pickles and jiàng, fermented just beyond the counter.