Best Bakeries in Copenhagen, Condé Nast Traveller

Words + photos for Condé Nast Traveller piece on Copenhagen’s best bakeries.

“Denmark has always been famous for its pastries, but now top chefs are revitalising a scene that has long been dominated by underwhelming chains. Playing with local flavours and pairing their offerings with single-origin coffee, these artisan bakers are mixing things up, one cinnamon bun at a time.”

In conversation with Danielle Siggerud for BRYGG Magazine.

“She might not be the next Zaha Hadid, but her work will mean something to people. Her sharp vision, sense of detail and remarkable sensitivity, will make for timeless and sustainable homes and spaces. And from my point of view, that’s a far more meaningful accomplishment.”

Fra Guldbager til Gourmetbager

Words and photos for guide to Copenhagen’s gourmet bakeries in danish food magazine Gastro.

“I kølvandet på New Nordic, jord-til-bord, naturvin og specialkaffe er det atter blevet håndværksbagernes tur til at oplyse danskernes smagsløg. Efter et årti med halvpebret bake-off hos de pengestærke bagerkæder har en række dedikerede branchefolk – og særligt kokke med michelinrestauranter på cv’et – taget kampen op mod den konventionelle gær, det hvide mel og de korte hævetider.”

In conversation with Stefan Jensen of Terroiristen for Sprudge Wine.

“When Jensen opened Terroiristen in 2008, it was nearly impossible to find natural wine in the city. Today you will typically find at least one or two natural wines on the menu at good restaurants. I ask him why he thinks Copenhagen has become such a destination for natural wine enthusiasts.”