Hart Bakery
Bakery · Mitchellsgade
Islands Brygge 23, 2300 København, Denmark
Highlights
Cardamom croissants, rye bread, and seasonal Danish pastries
Cardamom croissants, rye bread, and seasonal Danish pastries
"A Copenhagen bakery run by baker Richard Hart and described as operating within the broader Noma world; the bakery is portrayed through Hart’s voice as a place devoted to making exceptional bread, and Hart himself is characterized as a brilliant, gentle, funny, and gifted baker with a deep knowledge to share." - Maria Bustillos
"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
"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
"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
Viktoriya Peeva
Charlea (Fire)
Thomas S
Aslı Şahin
Sevilay Yesil
Louise Nielsen
Cecilia Bailey
Anita Hussain
