Tartine’s Richard Hart and René Redzepi Bring Sourdough to Copenhagen | Eater
"Opened in Frederiksberg by Richard Hart in partnership with René Redzepi, this take-away bakery blends Tartine-style sourdough techniques with Danish baking traditions, exploring rye breads and new viennoiserie rather than standard pastries like pain au chocolat or almond croissants. Backed by Redzepi's connections for ingredients and suppliers but with full creative freedom on the baking, the shop features an open kitchen and large bread oven, opens daily from 7 a.m. to 6 p.m. (staff arrive half an hour earlier), supplies all bread for Redzepi's restaurant, plans to add sandwiches and quick meals, and prioritizes direct interaction with customers; it drew a line around the block on its opening morning." - Rafael Tonon
