Owner Richard Hart, former head baker at Tartine in San Francisco, opened this tiny bakery back in 2018, with support from René Redzepi. It quickly attracted huge queues, with people travelling from across town to snap up the excellent breads and pastries. These days, Hart himself has relocated to Mexico but his bakeries are as loved as ever, with half a dozen other outposts now dotted around Copenhagen (the two newest, in Østerbro and Nørrebro, opened in January 2024) and seemingly insatiable demand for, among others, the sourdough loaves, cardamom croissants and cheesecakes.

Renowned for creating Copenhagen’s best sourdough bread – amid stiff competition – Hart was founded by British baker Richard Hart, ex Tartine, and now has four outlets: the original on Gammel Kongevej, a second with outdoor seating and a view of the Marble Church at Holmen, another in Refshaleøen, and a fourth in Kødbyen. What we’re saying is, wherever you are in the city, you can’t miss it. Look out for the outstanding pastries, and riffs on British classics like sausage rolls.

In 2018, Richard Hart, then head baker at Tartine, San Francisco’s most beloved pastry shop, packed up and moved to Copenhagen. Several years later, Hart has now established a fiercely loyal local following along with a smattering of stores all over the city, where loaves of sourdough and rye fly off the shelves. Just as tempting are the daily-changing buns and bakes, from cheddar chive scones to crusty cardamom croissants and seasonal fruit pastries.

Enjoy lunch at Lille Bakery, followed by an afternoon coffee and pastry at Hart Bageri. Explore modern art at Copenhagen Contemporary or hit the slopes at CopenHill, a power plant with a ski slope atop recycled steel, concrete, and aluminum. End the day at La Banchina, a seafood restaurant with fresh oysters, fish sandwiches, and natural wine, where you can warm up in saunas before (and after) taking a dip in the harbor.

Richard Hart made his name as head baker at San Francisco’s Tartine, which is famed for its sourdough, before opening Hart Bageri in Frederiksberg, with backing from Noma’s René Redzepi. Hart supplies Noma with its sourdough, while also baking numerous sweet pastries (and an unbeatable cheesecake) from the bakery’s open kitchen. “They’re very inventive,” says Palsgård.

It is hard to miss the neon logo with its inverted hand and eyes, as you approach Hart Bageri. Minimalist chic interiors greet you, along with tebirkes (pastries drizzled with poppy seeds) and Danish sausage rolls, labelled pølsehorn. What you really want to try though is the rich spandauer pastry filled with custard.

Trained in the science of baking, Richard Hart was the baker at noma before he opened his own bakery, Hart Bageri in Frederiksberg.While pushing the norm of what a Danish pastry is, Hart Bakery has also become famous for its mouth-watering sourdough bread, cakes and of course, its delicious Danish pastries and baked goods. After its opening, Hart quickly became synonymous with long lines on weekend mornings and has since opened in several locations, counting locations in a historical building previously used by the navy by Holmen’s waterfront, a bakery on the urban Refshaleøen and in the popular Meatpacking district in Vesterbro.

After attaining sourdough success at San Francisco’s Tartine (world famous for its bread), British chef and baker Richard Hart relocated to the Danish capital to set up a neighbourhood outfit in leafy, residential Frederiksberg. It was destined to be a hit: thanks in no small part to René Redzepi’s (of noma) backing – this is where noma sources its impeccable sourdough. In addition to sturdy loaves, Hart also serves Danish pastries, doughy-meets-crispy cardamom buns and baked cheesecake.

One of the most formative names in modern baking, Richard Hart was a key figure in San Francisco’s thriving sourdough baking scene before moving to Copenhagen, where, in partnership with Noma’s Rene Redzepi, he has built an empire of bakeries across the city – Hart Bageri. Unsurprisingly given Hart’s dedication to bread, his move to Scandinavia brought with it a new loaf to perfect: rye bread. Part of the benefit of working with Redzepi meant Hart had access to Noma’s test kitchen.

In 2018, Richard Hart, then head baker at Tartine, San Francisco’s most beloved pastry shop, packed up and moved to Copenhagen. Several years later, Hart has now established a fiercely loyal, local following along with a smattering of stores all over the city, where loaves of sourdough and rye fly off the shelves. Just as tempting are the daily-changing buns and bakes, from cheddar chive scones to crusty cardamom croissants and seasonal fruit pastries.

Why not try a bread-cheese-coffee breakfast beloved by the Danes and head to Hart Bageri?. As a half-sister brand to world-class restaurant Noma, It is safe to say that the bakery provides art in bread form, at an affordable price. From multi-seeds bun and buttery croissants that exceed any crunchy expectations to fresh-out-of-the-oven city loaves that fly off the shelf, Hart is the doughy heaven for couples looking for a casual morning bite.

Hart Bageri boasts a British celebrity chef at the helm and there is a branch in Frederiksberg as well as this one on Galionsvej. It’s a bakery, but not as you know it: this place represents a shift from the traditional Danish bakery to a more modern concept that doubles up as an evening wine bar (count me in!). Specialities to sample at Hart include sourdough bread, freshly-baked pastries and top-notch charcuterie and cheese platters.

Richard Hart, formerly of Tartine Bakery in San Francisco, joined forces with René Redzepi of Noma to open a sourdough bakery in Copenhagen. In addition to the bread at Hart Bageri, they also serve a variety of pastries that change seasonally. Our absolute favorite is their take on a cardamom bun, which is made using leftover croissant scraps and lots of extra butter, so it caramelizes like a kouign amman.

In the heart of Copenhagen’s Meatpacking District, Hart Bageri’s Kødbyen location offers a sleek, industrial vibe that perfectly complements its artisanal approach. Designed with an open layout, visitors can watch bakers craft the signature sourdough loaves, buttery cardamom croissants and seasonal pastries. This branch expands Hart’s offerings with light lunch options like focaccia sandwiches.

Those who love enjoying delicious baked goods with their coffee will be happy to know that Hart Bageri has not one but two locations in Copenhagen. Perfect for a morning pick-me-up or an afternoon snack, Hart Bageri's freshly bakes pastries are sure to hit the spot. The amazing coffee experience is provided by Prolog, who are known for their delicious and sense-evoking variety in coffee.

Hart Bageri opened in Copenhagen in 2018 by former head baker of Tartine Bakery Richard Hart and Noma chef and co-owner René Redzepi. San Francisco’s Tartine Bakery is known for its sourdough, and that’s exactly what Hart brought to Copenhagen. In addition to sourdough breads, you’ll also find a variety of pastries, cakes and sandwiches (including ice cream sandwiches in the summer).

You know that pull-apart cinnamon-spiced monkey bread endemic to Midwestern church bake sales?. It spent a semester in Copenhagen and got really into Kierkegaard. The cardamom bun at Hart Bageri, owned by baker Richard Hart in partnership with Noma, is made by showering scraps of exquisitely laminated croissant dough with cardamom sugar and smooshing them into a muffin tin.

Hart Bageri is the first bakery I hit up after landing in Copenhagen, and it has set the bar really high from the get-go!. I got the cardamom croissant bun and a latte (DKK 83 total) – both totally exceeded expectations. The lamination and crispy flakiness of the pastry was absolute world-class, and it was one of those eyes-wide “oh my god” moments as I bit into the pastry.

Richard Hart had been head baker at San Francisco’s iconic Tartine for seven years before a partnership with acclaimed restaurant Noma lured him to Copenhagen. It is his loaf that has set the template for most of the sourdough that has colonized this city. His ideal sourdough has a crust that crackles like a chicharrón and a taste that continually reveals its complexity.

Sourdough bread, cardamom croissants or the local tebirkes (pastry with poppy seeds) and fastelavnsboller (a seasonal pastry with cream and jam) are some of the heavenly baked goods at the bakery of Richard Hart, formerly at Tartine in San Francisco, and René Redzepi, the founder of Noma. Stop by for some of the best pastries and bread you will ever try in your life.

Next, head to Hart Bageri and order the Cardemom Croissant, a puff pastry made from croissant dough dipped in a special blend of cardamom sugar—this is the world’s best pastry by far. I like to have this croissant with Hart Bageri’s famous white tea to balance out the flavors. Copenhagen has so many excellent coffee joints and bakeries, but these are my favorites.

If you’re looking for an amazing bakery in Copenhagen, Hart Bageri is the place to go. With long queues out the front, and pastries and bread that are next level, it’s no wonder this bakery is so popular. What’s even more impressive is that Richard Hart, the baker behind all these delicious treats, used to work at Noma – one of the best restaurants in the world.

The most widely understood thing to come out of Denmark, besides its “happiest place in the world” ranking, is the cardamom bun. Hart’s cardamom bun has an exceptionally caramelised exterior that’s crispy and sticky (and not stingy with the spice). Hart has multiple locations and the ones we walked past were always full of locals – a universally good sign.

You’ll often spot a queue outside Hart Bageri, and as someone who’s waited in that line many times, let me assure you - it’s worth it. Created by Richard Hart, formerly of Tartine in San Francisco, this bakery is all about sourdough perfection and flaky wonders like cardamom buns and croissants. Everything is made with organic grains milled on-site.

Well on a sunny Sunday we took a stroll past the canals and all the touristy stuff and, on our way to Freetown Christiana (a must visit hippie enclave), we stumbled upon Hart Bageri which turned out to be my favorite bakery of the trip. (And yes I had the cardamom bun at Juno, which was indeed worth the schlep.). The vibe inside was bustling.

Baker Richard Hart and Rene Redzepi opened a bakery, and the reception was exactly as you’d imagine: lines out the door!. Everything is handmade and, of course, excellent (if a little pricey). The space is small, so you can either grab a quick coffee or take away; it’s not really a place to set up your laptop and spend the morning.

Hart Bageri is not Gonzalo's personal recommendation, but it is nonetheless a renowned place that needs mentioning. The bakery was opened by American chef Richard Hart, who was the head baker at Tartine Bakery in San Francisco, California. He has achieved success with his emphasis on traditional methods and natural ingredients.

I actually passed over the cardamom croissant on my first trip to Hart Bageri because it looked squat and craggy. Thankfully my sister insisted we try one and, by the end of the trip, she declared this her favorite pastry in Copenhagen. But if cardamom croissants don’t float your boat, Hart Bageri makes a slew of other treats.

You could also go to Refshæløen and seek out Lille Bakery, a sweet bakery with fantastic baked goods and pastries to eat in or take away, or swing by Hart Bageri by the Opera House close by or their original store on Gammel Kongevej. Another outstanding bakery with a noma connection is Benji, right in the heart of Nørrebro.

If you love baked goods, where the flavor is punchy and the crumb is juicy, then Hart Bakery is a must. The bakery offers classic sourdough bread, buttery croissants and seasonal cakes. If you are hungry for a little more, the bakery also makes some good sandwiches on their ‘everyday rye’ rye bread for lunch.

Founded by Noma’s René Redzepi and Richard Hart (of Tartine Bakery in San Francisco), this tiny space has garnered a huge following among the breadobsessed locals. Although more expensive than your typical bakery, here you can really taste the quality and the creativity that goes into every loaf and pastry.

Hart Bageri: Easily one of the most famous bakeries in Copenhagen, you’re almost guaranteed to see a long queue leading up to the door of Hart Bageri, but it is absolutely worth the wait. Richard Hart was a baker at world-famous Noma and went on to open this Bakery. The pastries and bread are incredible.

Danish pastries are a must, and Hart Bageri is where to get them. Founded by a former Noma baker, this place serves the flakiest, most buttery croissants and kanelsnurrer (cinnamon twists) in town. They have locations all around town, but we’ve been to the one in the Meatpacking District.

Former head baker at Noma, Richard Hart opened Hart Bageri in 2018. Hart is a British baker who before working at Noma, worked at San Francisco’s famous Tartine bakery. He gained a loyal following for his outstanding pastries, like the double baked cardamom croissant and sourdough bread.

Next on the list is Hart Bageri, where they’ve mastered the art of sourdough bread. If you’re into that crunchy-on-the-outside, soft-on-the-inside kind of bread, this is your spot. Hart’s pastries are equally top-notch, showcasing classic Danish flavors but with a modern twist.

Tartine’s Richard Hart and noma’s René Redzepi collaborated to open a pastry shop in Copenhagen and individuals went as absolutely crazy for it as one would envision. In any case, they’re dead on. Both the baked goods and bread are fantastic (if somewhat expensive).

Tartine’s Richard Hart and noma’s René Redzepi teamed up to open a bakery in Copenhagen and people went as totally bonkers for it as one would imagine. But, they’re not wrong. Both the pastries and breads are excellent (if a little pricey).

Hart Bageri is a small bakery located in the trendy Nørrebro neighborhood. They specialize in sourdough bread, and their loaves are made with organic flour and baked in a wood-fired oven. They also offer a selection of pastries and cakes.

The beloved Copenhagen spot Hart Bageri (there are few around the city) makes the best cheesecake in town (and no one can convince me that it’s not true). Their crispy sourdough bread makes an impression as well.

This delightful bakery was set up by British Born Richard Hart, who moved here from America, and opened the bakery in collaboration with Rene Redzepi from Noma, who was looking for a bakery to invest in.

A Parisian café finished second on the list, and three Copenhagen bakeries completed the top five: Lille Bakery in Refshaleøen, Hart Bageri in Frederiksberg, and Juno the bakery in Østerbro.

We went to Hart Bageri, the bakery I had always wanted to go, and Lille bakery, another bakery recommended by a chef friend. Here's a list of the top 7 bakeries in Copenhagen.

Trained in the science of baking, Richard Hart was the baker at Noma, before he opened up his own bakery. Central Hotel og Café

What do you get when a famous San Francisco baker, known globally for his mastery of sourdough, opens a bakery in Copenhagen?

Inden Richard Hart åbnede bageri i eget navn, mestrede han kunsten at bage brød og bagværk til fulde som bager på Noma.

Hart Bageri: You must try the cardamom buns and chocolate chip cookies. Some of the best pastries you will ever eat.