Laura’s Bakery
Sample Crème Snegl, Croissant
Cinnamon Snegl
Chokolade
Fragilite
Jordbaerkage Strawberry Tart
Carrot Cake with Ginger and Cheese Frosting
Brownie with Salty Caramel
Featuring several locations across Copenhagen, the most convenient for those visiting the city specifically to explore the dining scene a corner kiosk at Torvehallerne, Laura’s Bakery brings a bit of American sensibility to products that are by-and-large still Nordic, everything from traditional Crème Snegls and Sugared Rye offered next to Cookies and Cakes featuring the words “Red Velvet.”
Tucked away at the furthest end of the Market, a space adjacent The Coffee Collective seemingly a good fit as Laura’s offers no beverages while The Coffee Collective is so intensely focused on creating a perfect Cup that there is nothing else on the menu, those approaching Laura’s will first notice two large windows of Bread and Rolls with per-piece prices, a small plate of samples along the counter a novelty in Denmark and on this particular afternoon featuring a traditional Croissant that seemed a little soft plus a Custard-filled Roll.
Providing both pleasant service and free WiFi plus some seating, a bar along the window great for people watching but prone to bumps from those passing by, a look at Laura’s goods entailed a total of six items on this particular occasion, the unfrosted Cinnamon Swirl absolutely soaked with Butter and thus a little less texturally compelling than most while the sizable Chocolate Chip Cookie was the ideal combination of crisp rim and soft center, though those who prefer a nutless option are unfortunately out of luck.
Having already seen Jordbaerkage at both Lagkagehuset and a few other places, the Strawberry-Cream Tart apparently quite popular throughout Denmark, suffice it to say that this dish would likely be better off were it to use fresh Strawberries rather than those that are sugared and soggy, the Chocolate-shell on the bottom also not particularly enjoyable though the Fudge atop a piece of Caramel-centered Chocolate Cake was high quality, even if the texture is not what most would label a “brownie.”
Debating the Red Velvet briefly, but eventually deciding some things are better left for the places from which they are from, it was instead in a piece of Carrot Cake that 45DKK was invested, the base light in both taste as well as texture beneath smooth Frosting and crumbled Ginger while the item entitled “Fragilite” was something like a Mille-Feuille using Nougat between layers of Pastry Cream.
http://laurasbakery.com/