Always look on the rye side of life
Lydia Baines, Marketing Manager Bakery
19 Jun 2025
What comes to mind when you think of a Danish bakery? Pastries? Of course! Rye bread? Naturally. But there’s so much more to discover.
In Copenhagen, bakeries are not just places to grab a bite—they’re temples of culinary craftsmanship. The displays are stunning: fresh, intricate creations that look like edible works of art. The air is rich with the intoxicating scent of warm loaves and spiced Danish delights, sending your senses into a heavenly spin.
And it doesn’t stop at the food. These bakeries, along with Copenhagen’s trend-savvy restaurants and bars, are riding the wave of ‘merch’ culture. Think stylish t-shirts, quirky gifts, and beautifully branded treasures you’ll want to take home almost as much as the bread itself. Bakery browsing and a bit of shopping? Now those are my kind of souvenirs.
My 3 big “bakeways” from Copenhagen
There’s plenty to explore, but for now, let’s break it down to one delicious topic: bread
Baking for a Better Future
Denmark’s reputation for sustainability is built on a blend of ambition, innovation, and deeply rooted cultural values—and nowhere is that more evident than in its food culture, particularly the baking scene.
Bakers embrace a thoughtful approach, sourcing local ingredients that thrive naturally in the region and celebrating seasonality with pride. During my visit in mid-May, bakery shelves were bursting with pastries and treats featuring fresh asparagus and rhubarb (thankfully not together!).
Efficiency is baked right into the process. Many bakeries use a single dough as a base for multiple creations, maximising variety while minimising energy use and waste. Unsold items rarely go to waste: they’re donated, offered at a discount the next day, or transformed into something new—like Rugbrød granola or my personal favourite, Chokorug: a rich blend of crumbled rye bread, chocolate, and nuts.
As you wander through Copenhagen’s bakeries, coffee shops, and stores, sustainability isn't just practiced—it’s proudly on display for customers to learn about and support.
Rye bread is also used in cakes and desserts
For the Love of Bread
In Denmark, bread isn’t just a staple—it’s a craft. Danish loaves are traditionally premium and rustic, with a deep appreciation for whole grains, seeds, and sourdough. Bread plays a starring role at breakfast and lunch, with rye and sourdough varieties leading the way. Inside and out, these breads are generously packed and adorned with seeds, making each slice a hearty and wholesome delight.
The high grain and seed content makes sourdough not just a flavour enhancer, but a structural necessity—its acidity gives strength and integrity to these dense, nourishing loaves. Bakery shelves are a feast for the eyes, filled with beautifully baked dark breads that are as irresistible as they are nutritious.
One of the more delightful evolutions in Danish food culture is the blending of bakery and café. The Danes adore their coffee almost as much as their bread, and it shows—everywhere you turn, cozy hybrid spots are springing up, serving handcrafted loaves alongside expertly brewed coffee
All Aboard for the Smørrebrød
Wow—just look at them! These fresh, vibrant open sandwiches are like edible art palettes, bursting with colour and crafted from the best local, seasonal ingredients. They’re almost too beautiful to eat... almost.
Smørrebrød are built on four simple, beloved elements: bread, spread, filling, and topping—a formula every Dane knows by heart. Each one is a miniature celebration of flavour, texture, and tradition.
When it comes to these masterpieces, words hardly do them justice—so I’ll let the photos do the talking. Feast your eyes!
Bread was almost voted a national dish in Denmark - but it wasn't considered a dish
What a fantastic two days! I came away inspired, full of fresh ideas for the UK market. The products I encountered were deeply rooted in tradition and crafted with exceptional quality. Unlike the UK, there’s far less hybridisation—change here feels intentional, careful, and considered.
But don’t mistake tradition for dullness. Denmark is a trailblazer in experimental dining, with some of the world’s most innovative restaurants calling Copenhagen home. And yes, the occasional global trend sneaks in—like the Dubai chocolate craze or the Kimcheese fusion—and honestly, I’m all for it.
I came, I saw, I stocked up (yes, including merch), and I’m already planning my return. 😊
