In Denmark, Cake Is One Way to Get Through Long, Damp, Dark Winters | Eater
"This famed Copenhagen bakery, represented by pastry chef Talia Richard-Carvajal, emphasizes the traditional Danish reliance on butter and cream that helped shape the national palate. The bakery highlights seasonal and holiday pastries—Richard-Carvajal cites Fastelavnsboller, hveder and other buns—and offers a Christmas take on honninghjerter that is a moist gingerbread cake dipped in 70% chocolate, which she recommends enjoying near a roaring fire with strong coffee." - Mary Holland
