Juno the Bakery
Kernebolle
Kardemommesnurre
Mandelcroissant
Pistaciecroisssant
Pain au Chocolat
Like all-things noma Juno the Bakery has garnered a lot of praise since opening, its location in an Østerbro residential building doing nothing to dissuade guests from lining up for a taste of goods baked by former noma Pastry Chef Emil Glaser.
Currently occupying a fraction of its original space, renovations promising more room to work and seat diners Wednesday to Saturday from 07h30 to 18h00 and Sunday from 09h00 to 15h00, early arrivers will find the team hard at work while a lone clerk tends to orders and another makes Coffee.
Priced similar to Hart, just four Pastries lining a row above Loaves and Rolls, it is after a quick queue that teeth can plunge into complex Sourdough impregnated with toasted Seeds or what many consider Scandinavia’s premier Cardamom Roll that is somehow both golden-brown on the outside and nearly the texture of Butter within.
Fortunate to receive all but the Roll warm, Pain au Chocolate shattering to yield molten insides, Nuts find themselves incorporated into every crevice of both Glaser’s Almond and Pistachio Croissant, the better version a toss-up since each are irreproachable in terms of their taste and texture.
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