Bageriet Brød
Fruit and Oat Bread
Orange Sugar Brioche
Almond Croissant
Jam Danish
Almond Cinnamon Roll
Part two of a pastry route to Copenhagen Central Station, a stop at Valby’s Vores Brød showing it to be below average for Danish Bakeries, it was with good fortune that a local recommended Bageriet Brød at Enghave Plads 7 as one of the city’s best, the independently owned space currently hidden behind construction but worth seeking out for friendly customer service and a collection of Baked Goods that are a little different from the usual.
Rumored to be in possession of several recipes from Tartine’s Chad Robertson and proudly featuring a Sourdough Starter from Meyer’s Bageri, the same starter available to any guest who might choose to stop in with a container, those happening upon Bageriet Brød will immediately find themselves challenged on entry to decide between what must be over two dozen styles of Pastries and Loaves, the prices lower than most but certainly not to be mistaken for a lack of quality.
Short on floorspace, much like the rest of Copenhagen’s mom n’ pop Bakeries, but offering several outdoor tables overlooking a park currently under renovation “that is taking forever” according to an elderly clerk, it was with 110DKK exchanged that five items were unloaded from two bags in the morning sun of early July, first bites of Cereal Bread made of ground Oats enlivening the taste buds by way of unexpected dried Fruit flavors in a malty matrix, the following Sugar Brioche with a touch of Citrus caramelized and sticky on the surface with gentle notes of Butter on the flaky layers within.
Intrigued by several of the full sized loaves, but aware of the fact that there was much eating still to be one throughout the day, it was next that bites were taken of the Raspberry Jam Danish that was unfortunately a bit dry compared to its Custard counterparts despite being well constructed and not too sweet, better bites found in the stretchy Cinnamon Braid with sliced Almonds both inside and atop as well as a twice-baked Croissant that rivals those in France without a bit of Frangipane to be found, the top instead lightly dusted in Confectioners’ Sugar and sliced nuts while the cavity is filled with ground Almonds and a lot of Butter instead of the typical cloying paste.
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