My search for the perfect Danish pastry in Copenhagen

Theguardian reports that Laura Hall, a long-term Copenhagen resident and pastry obsessive, set out to find the city's best Danish pastry by tasting widely across bakeries big and small.

She notes that Danish pastries are called wienerbrød in Denmark and that the laminated dough technique originated in Vienna. There is no single “Danish” in Denmark: what English speakers call a Danish is a spandauer, and other common types include tebirkes, frøsnapper and snegl.

Hall chose to compare snegls because they are ubiquitous, and judged them on a crisp outer circle with a squidgier middle and a clear cinnamon-and-sugar taste. She also describes a city scene where traditional bakeries, marked by a golden kringle, sit alongside boutique patisseries with brighter displays.

Her tasting notes and scores ranged from Discount 365 (1/10) and Sankt Peders Bageri (5/10) to Brød (7.5/10), Lagkagehuset (8/10), Juno (9/10) and Albatross & Venner (6.5/10), with Riviera awarded the top score of 10/10.

Denmark, Copenhagen