Lagkagehuset Københavns Lufthavn
Custard Danish
Cinnamon Swirl
Sugar Rye
Banana Muffin with Chocolate Frosting
Blueberry Muffin
Featuring several locations across Denmark, the first one encountered in the post-security concourse at Copenhagen International Airport, Lagkagehuset has made a name for itself as one of the city’s best old-time bakeries, many of the recipes dating back a hundred years or more without a lot of novel items, the focus instead on traditional Danish Pastries.
Likened by locals to France’s Paul, a chain that is still rooted in tradition and thus willing to take some extra steps in order to produce baked goods worth going out of one’s way for as opposed to just an easy snack, it was admittedly a combination of convenience and nearly eighteen hours of travel that the stall at CPH was visited immediately after clearing customs, a 21h45 arrival finding the staff just beginning to clean up for the evening, but still smiling and happy to make a sale.
At this point in a bit of a hurry; baggage claim, a cab ride and hotel check-in still to follow, it was after a quick perusal of items both foreign and familiar that the decision was made to invest in a little of each, a 2-for-1 deal offered unexpectedly for Sugar Rye with a texture not unlike that of a Brownie and a slight sour taste that found its foil in chopped Nuts and Pearl Sugar.
Amused by the Danish labeling a “Danish” as a Danish, the Custard variety selected as opposed to Jam largely by default, fans of the style typically served in America will be happy to know that it differs little from that at Lagkagehuset, the laminated Bread baking up puffy with an eggy center plus sliced Almonds and a two ribbons of Icing.
Calling the Cinnamon Roll a Cinnamon ‘Swirl,’ the spice also featured in slices of Cake and a few other styles of Rolls or Buns, Lagkagehuset’s take on the popular Pastry uses the same Dough as that of the Danish coiled around Butter that becomes thick as the heats, the center almost a semi-solid Pudding by this time in the evening and exceedingly rich, even without a Cinnabon-esque ladle of Frosting.
Passing on the Truffles and Marshmallows for now, the last of the day’s Muffins beckoning even at such a late hour, it was with a noteworthy risk of dryness that both Blueberry and Banana were selected, the former a bit odd as it was more like the Dough had been infused with Blueberry Juice than a proper version with whole Berries while the Banana was just about as good as it gets, the inside still spongy despite a lot of over-ripe Fruit while the smooth Buttercream on top used Dark Chocolate instead of Milk to help counter the sweetness.
http://lagkagehuset.dk/