Copenhagen brings a touch of Danish style

With stark white walls, cool-toned lighting and a minimalistic design, Copenhagen Pastry was nothing like the quaint little bakery I imagined. The front of the store was simple and aesthetically pleasing, with a red logo against the white walls trimmed with an elegant wooden boarding. However, this was all overlooked as I passed by the store twice without recognizing it was a bakery.

Once I made my way in, I found that the interior matched the exterior with its clean simplicity. I was met with cheery smiles from the employees that rivaled the brightness of the orange lights strung throughout the bakery. Rows of Danish pastries and cakes were presented behind glass windows. Though the bakery was small, the white walls made the area look bigger. In one corner of the bakery, a coffee table provided necessities while hosting a number of brightly colored toys and trinkets in its various compartments. In another corner, a small tinted window allowed customers a glimpse into the art of pastry making.

The bakery’s unique presentation was impressive, but the lack of customers and music made the store feel lifeless. After I asked a few initial questions, the employees fell silent as they waited for me to order, contributing to the detached atmosphere. Feeling pressured, I ordered quickly. Although I was eager to leave, I decided on enjoying the pastries first.

Copenhagen Pastry features pastries with ingredients such as almond paste, custard and nougat—ingredients not commonly found in America but loved in Denmark. The pastries are creatively designed, such as the Napoleon’s Hat, a three cornered puff dipped in chocolate. Most of the pastries are set at an affordable two dollars. As I had trouble deciding from the vast selection, I was recommended the Copenhagen and Kringle, two of their bestsellers. Because I wanted something plainer than the Copenhagen, which had stripes of custard and chocolate, I decided on the Kringle. Sliced almonds and sugar were sprinkled generously on top, giving the pastry an extra crunchiness. The inside of the Kringle was soft, filled with a combination of custard and almond paste that had a distinctly memorable taste. The Kringle was the perfect balance of sweetness and texture from the different components.

Wanting to try a variety of new flavors, I also went for the Romkugle, a small dessert cake of cocoa, rum and chocolate. The Romkugle was more than I would usually pay for a cake, but it was well worth the $2.50. Covered completely with chocolate sprinkles, the Romkugle had a sweet outer shell that held the smoother cocoa paste inside. The taste of rum was almost nonexistent, but the slight bitterness prevented the chocolate from becoming too sweet. Between the crumbly covering and velvety core, the Romkugle was a mix between a cake and a truffle. Although smaller in comparison to other similarly priced pastries, the Romkugle’s quality makes its price acceptable.

Copenhagen Pastry’s wide selection of pastries is sure to delight those looking for diverse flavors with modest prices. Although the shop lacked an ambience, the pastries were exceptional. Those looking to visit should bring along friends and family to share and enjoy.

By Jamie Chen, Staff writer
Photo by Jamie Chen


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