Hart Bageri Is Copenhagen’s Hottest New Bakery - AFAR
"Backed by René Redzepi and led by Richard Hart, the former head baker at San Francisco’s Tartine, this Frederiksberg bakery drew block-long lines on opening day and has frequently sold out, prompting the team to shorten hours. Housed in a former smørrebrød shop just west of the city center, it specializes in sourdough, rye bread and an ever-changing selection of traditional Danish pastries, while also offering Hart’s own creations — including a ham-filled twist on the traditional Scandinavian cardamom bun he says tastes “a bit like Christmas.” The operation deliberately avoids replicating Tartine, instead adapting learned techniques to local Danish tastes (selling roughly 200 loaves of rye most days versus the 20 he made before) and trying to popularize sourdough — he even gave away 600 loaves on opening day. Current hours are Monday–Friday 7:30 a.m.–4 p.m. and weekends 8 a.m.–3 p.m." - Lyndsey Matthews
