Lille Bakery - Review - Refshaleøen - Copenhagen - The Infatuation
"Yes, you will have to wait in line for one of Lille Bakery’s stracciatella and tomato focaccia, or slices of sourdough slathered with butter. But the queue moves fast, and you’ll be glad you stuck around. Lille works exclusively with Danish grains, seeds, and salts, and the soups and salads make use of seasonal selections from nearby farms. In the spring, that includes succulent stone fruit, juicy tomatoes, and fresh peas, and in the winter, braised lamb and borlotti bean soups. But let’s not forget the baked goods. End your meal with a sugar-dusted doughnut or seasonal spandauer pastries with custard and rhubarb." - Mary Holland
Maya Matsuura
