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Thank you so much for your comment and support! I have two other videos about cool bakeries in Copenhagen. Feel free to check them out. I think you will enjoy the content.
The commentary by the owners set this and Sommer Canteen videos apart. Outstanding production of this video. I imagine a ton of editing goes into these. IMO they’re your best content. I can’t wait to try the pastries when I visit KBH next year. Please keep making these!!
Thank you so much for your kind words-it truly means a lot! 😊 I’m happy to hear you enjoyed the videos. You’re absolutely right; a lot of effort and editing goes into these videos, so it’s amazing to see it appreciated. I’m excited for you to try the pastries when you visit Copenhagen next year-they’re truly something special! 🥐 I’ll definitely keep making these kinds of videos, and your support motivates me to keep raising the bar. Let me know when you’re in town-maybe I can share a few extra recommendations!
Loved it, Mr. Frederik! Kudus to the owner when he talked about and showed understanding towards his employees, rare these days! Wish them well and more success_ a place I wish to visit! Mange tak! Peace! M_^()^
wish I watched your bakery videos before my trip to copenhagen! definitely adding all that was mentioned in this video and sommer canteen as a must on my next trip
Fantastisk! So many shots fired at guldbagerier (and Hart!) but I totally agree and it's great to both see everyone at work and to hear Rasmus' very direct thoughts on things. I have never understood how no one is doing all the old classics, but just catering to Instagram tourists,, and didn't realize KBH Bageri had this old school market niche. They really are the only ones in it, I need to get on my bike and finally get over there!
Glad you enjoyed it! 😄 Haha, yes, Rasmus definitely doesn’t hold back-his direct approach is refreshing, and it’s great to see someone so passionate about the craft. You’re spot on: Københavns Bageri really does fill that old-school niche that no one else seems to focus on, and they do it with such quality. It’s funny how the classics have almost disappeared in favor of what looks good on Instagram, but sometimes a simple, perfectly made pastry hits the spot better than anything trendy. It’s definitely worth the trip! 🚴♂️🥐👌
@@frederikwintherlarsen Do you have studenterbrød? Otherwise its not an old school bakery. I don't like these new yuppie bakeries where you go and ask and they don't even know what a studenterbrød is! WTF??
I like your philosophy in business, it makes me wanna visit your bakery in my next visit, hopefully soon. 28:00, sourdough shaping Is just mesmerising…
I totally agree. This is definitely the right approach going forward if we want a sustainable food industry. It is very important that we source the right ingredients and treat the workers with respect!
Hi! Yes I know. I am trying my best but it is difficult to stay consistent with full time work and social obligations. I promise to continue to do my best
He was coming across as a little pretentious, criticising the other bakeries, but then I was like "ok, he's proud of his product, I get that". But when he talked about the people in the neighborhood "wearing all the right brands"... 🤮 Anyway the video was very good and very entertaining!
Thank you for sharing your thoughts and for watching the video! 😊 I can see how some of Rasmus comments might come across that way, but I think it all stems from his pride in his craft and the community he’s built around it. Also he is not afraid to say what he means and I respect that. That said, I totally understand your perspective! I’m really glad you still enjoyed the video and found it entertaining-it means a lot to me! 🙏
Tusind tak for din kommentar og de flotte ord! Det betyder virkelig meget, især når det kommer fra en bagerelev som dig - du ved jo, hvad du taler om! 🙌😊 Held og lykke med din uddannelse, og hvem ved, måske får vi snart mulighed for at se noget af dit arbejde her på RUclips!? 🥖🍰
@@frederikwintherlarsen Tak for den venlige besked :-) Vi er et lille land, men bliver nu alligevel altid overrasket hvor forskelligt bagværk kan være i København end her i Jylland 🤩🤩
Thank you so much for the kind words and support-it truly means a lot! Quality bread and baked goods are definitely worth every penny, and it’s amazing to hear that you value the craft as much as we do. Appreciate you watching!
Hi Frederik, probably not the place to ask but is it possible that someone with German visa to come to Denmark and start working as a pastry chef with 0 experience but sheer will and man power? The older I get(just turned 28) the more I realize that all my effort should go towards the direction of things that interest me and just so it happens to be cooking and baking
Thank you so much for your comment and support. I am no expert on the subject but I will ask my friends in the industry and get back to you with more information. I totally agree with you about going in the direction of things that interest you - that is why I started this channel a few months ago.
Hello from U.S. I began in the industry in 1972 as a cleanup boy in a Danish bakery in Solvang, CA. Then I also worked as a baker for another Danish baker. Now 50 years later I have a shop of my own and I make many of the things you do, as well as spandauer, using what I consider to be authentic Danish pastry dough - flour, milk, egg yolks, sugar, butter, yeast - no bulk fermentation, roll in 90% the weight of the flour. (The old guys I worked with used margarine; I use butter). It looks like your pastry dough is actually French/croissant dough. It seems that most of the trendy shops in Copenhagen now are doing the same. Your place is beautiful, and your product is exemplary, but it looks to me like a version of Tartine or one of the new shops in Paris. And where's the marzipan?? 😄
Thank you so much for your comment and for sharing your inspiring story! What is the name of your shop? I would love to visit it one day. It sounds like you are very passionate about the craft. I am sure your baked goods are delicious 🥐🤩🙏🏼
Thank you so much for your comment and support-I truly appreciate it! Just to clarify, this isn’t my bakery; I simply had the chance to film there one day. As for Rasmus, I think he’s a great guy. I don’t find him arrogant at all; he’s just someone who stands by his opinions and isn’t afraid to voice them. I actually find that admirable.
Wow, that's interesting to hear! It sounds like LUME is aiming for that premium experience too. I’d love to know-are their pastries as good as their reputation suggests?
Many people today are willing to invest in quality, and this bakery is a perfect example of why that matters. When you buy a pastry here, you’re not just enjoying exceptional flavors-you’re supporting a business that prioritizes responsibly sourced ingredients and ensures excellent working conditions for its bakers.
Great pastry, but not worth the money they charge for it even when quality is on top. Pastry with dominantly air as ingredient, should never cost near half of someone's daily salary. Most gourmet / bistro bakers have closed down in DK in recent years, people are not willing to pay for it in the long run. Inflation also had a great impact, wish you guys the best tho! My childhood memory is not getting a croissant that sets me back financially though!
Totally agree, this guy is a hot head thinks the bread and cakes you buy from normal priced bakeries is shit. A real bakery opens their doors at 5am not 8am.
I completely understand where you're coming from-pricing for gourmet pastries can definitely spark debate, especially in today’s economy where inflation plays a huge role. This pastry is a special experience for those seeking something truly unique, from the craftsmanship to the ingredients. That said, it’s not for everyone, and that’s totally okay! I appreciate your perspective, and your point about balancing cost with value is important. Please note that the 42 USD is for a big pastry big enough for 10 people. Each slice is around 4 USD. Thanks again for your comment, and I hope you continue to enjoy great pastries that don’t break the bank.
Thanks for sharing your thoughts! We should definitely respect the tradition of bakeries that open at the crack of dawn-there’s something special about grabbing freshly baked bread at 5 a.m. That said, bakeries today are evolving, and different places cater to different needs, whether it’s the early riser or the late-morning crowd. I personally do not like the quality of the normal priced bakeries. They typically use margarine and other cheap alternatives to be able to keep the costs down.
Si vous aimez réellement la bonne boulangerie et les viennoiseries ❗🤔 Vous achetez un croissant à 1€70 maximum et vous saurez si ce croissant est au Beurre 😏❗ Où PAS 👎 Veloma @@frederikwintherlarsen
Just to be clear $42 is not almost half of a day’s wage in Denmark. An average Dane earns 299,82 kr an hour. That is about $43 an hour before tax. So it is equal to about 1,5 hours work for a pastry to 10 people. One could argue that each slice is equal to 9 min work.
Great question! The darker bake often comes down to enhancing flavor-caramelization and the Maillard reaction bring out the buttery, nutty richness in croissants and pastries. Artisan bakers also follow traditional standards where a deep golden-brown exterior signals proper baking, ensuring a crispy outside and soft, flaky interior. It's both a flavor and aesthetic choice, but preferences can vary. I hope this answers your question.
Totally agree-8:00 a.m. feels like the perfect balance between accommodating early risers and letting the bakers enjoy a more relaxed weekend start. It’s nice to see bakeries adapting to a more 'civilized' schedule while still delivering amazing fresh goods!
Thank you for your comment and for sharing your experience. I think the prices are very fair when you take into consideration how much hard work and high quality ingredients go into the products. In the video the owner explains how they invest into the health and wellbeing of the employees. I believe this is the right approach going forward if we want a sustainable food industry.
@@frederikwintherlarsen I thought he said his high prices were higher on purpose because it was a rich area and the locals could afford it. All companies have health insurance he was just trying to give an excuse for his high prices. I found him arrogant.
@@adverd Thanks for your comment. My thoughts exactly. Vi er nogle selvhøjtidelige b-røve her i Danmark, det er både morsomt og skønt. På et tidspunkt i livet besluttede jeg at arbejde non-profit, og jeg har aldrig fortrudt dén beslutning.
Hi Susanne, if you watch the video and hear the story it is actually not ridiculous at all! This bakery focus on high quality ingredients and the wellbeing of its employees. I believe this is the right approach going forward if we want a sustainable food industry. Also the way pastry is big enough for 10 pieces which means each piece is $4. 🧑🏼🍳🥐
Jeg forstår, hvad du mener! Priserne kan virke høje, men det skyldes jo, at bageriet fokuserer på høj kvalitet, gode råvarer og en unik oplevelse. Det er noget en del mennsker sætter pris på. Det er måske ikke for alle, men der er tydeligvis en målgruppe, der synes, det er det værd :-)
Thank you for your comment and sharing your thoughts. I don't agree. I don't see anything pretentious about mastering a craft a creating a sustainable business around that.
![[ОПЕЧАТКИ] Готовлю ТРИ дня! Шедевр! Теперь и на продажу можно печь, и для подарков! Печенье ЛЮБИМОЕ](http://i.ytimg.com/vi/9prJkfJI-a4/mqdefault.jpg)
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Loved this video. I’m a baker in the US. I love seeing how kitchens operate in other countries.
Thank you so much for your comment and support! I have two other videos about cool bakeries in Copenhagen. Feel free to check them out. I think you will enjoy the content.
Amazing video! I love the style and vibe. Great content with substance and authenticity. Thanks Frederik!
Thank you for your comment and support. I really appreciate the kind words.
The commentary by the owners set this and Sommer Canteen videos apart. Outstanding production of this video. I imagine a ton of editing goes into these. IMO they’re your best content. I can’t wait to try the pastries when I visit KBH next year. Please keep making these!!
Thank you so much for your kind words-it truly means a lot! 😊 I’m happy to hear you enjoyed the videos. You’re absolutely right; a lot of effort and editing goes into these videos, so it’s amazing to see it appreciated.
I’m excited for you to try the pastries when you visit Copenhagen next year-they’re truly something special! 🥐 I’ll definitely keep making these kinds of videos, and your support motivates me to keep raising the bar. Let me know when you’re in town-maybe I can share a few extra recommendations!
Thoroughly enjoyed this video too!
Thank you so much. I appreciate your comment and support on my videos. There are plenty of great bakeries to visit when you come to Cph!
Loved it, Mr. Frederik!
Kudus to the owner when he talked about and showed understanding towards his employees, rare these days!
Wish them well and more success_ a place I wish to visit! Mange tak!
Peace! M_^()^
Thank you so much! I appreciate your support and the kind words.
wish I watched your bakery videos before my trip to copenhagen! definitely adding all that was mentioned in this video and sommer canteen as a must on my next trip
Thank you so much for your comment and support! I really appreciate it. I am glad that you liked the videos.
love the videos. please dont stop!
Thank you so much for your comment and support. I promise to keep going!
Super inspirational and excellent video. More content like this!!
Thank you so much. I am glad that you enjoyed the video.
Fantastisk! So many shots fired at guldbagerier (and Hart!) but I totally agree and it's great to both see everyone at work and to hear Rasmus' very direct thoughts on things. I have never understood how no one is doing all the old classics, but just catering to Instagram tourists,, and didn't realize KBH Bageri had this old school market niche. They really are the only ones in it, I need to get on my bike and finally get over there!
Glad you enjoyed it! 😄 Haha, yes, Rasmus definitely doesn’t hold back-his direct approach is refreshing, and it’s great to see someone so passionate about the craft. You’re spot on: Københavns Bageri really does fill that old-school niche that no one else seems to focus on, and they do it with such quality.
It’s funny how the classics have almost disappeared in favor of what looks good on Instagram, but sometimes a simple, perfectly made pastry hits the spot better than anything trendy. It’s definitely worth the trip! 🚴♂️🥐👌
@@frederikwintherlarsen Do you have studenterbrød? Otherwise its not an old school bakery. I don't like these new yuppie bakeries where you go and ask and they don't even know what a studenterbrød is! WTF??
Det ser lækkert ud 🙂
Tusind tak!
Merry Christmas from California!
Same to you! God jul fra Danmark
I like your philosophy in business, it makes me wanna visit your bakery in my next visit, hopefully soon.
28:00, sourdough shaping Is just mesmerising…
I totally agree. This is definitely the right approach going forward if we want a sustainable food industry. It is very important that we source the right ingredients and treat the workers with respect!
Traditional perfection!
And no gloves, love it!
Thank you very much. I am glad that you liked it.
Hi Frederik, just have a thought these days, not see new uploading about Denmark from your channel….here they are 🌟🤩
Hi! Yes I know. I am trying my best but it is difficult to stay consistent with full time work and social obligations. I promise to continue to do my best
He was coming across as a little pretentious, criticising the other bakeries, but then I was like "ok, he's proud of his product, I get that".
But when he talked about the people in the neighborhood "wearing all the right brands"... 🤮
Anyway the video was very good and very entertaining!
Thank you for sharing your thoughts and for watching the video! 😊 I can see how some of Rasmus comments might come across that way, but I think it all stems from his pride in his craft and the community he’s built around it. Also he is not afraid to say what he means and I respect that.
That said, I totally understand your perspective! I’m really glad you still enjoyed the video and found it entertaining-it means a lot to me! 🙏
Sooooo awesome.
Tak min ven
Pastries, ice cream. Pasta next….?❤😊
The possibilities are endless ;)
Jeg er bagerelev i det østjyske, og må godt nok sige jeg er imponeret, iforhold til hvad jeg har set her..! I gør det godt!😊😊
Tusind tak for din kommentar og de flotte ord! Det betyder virkelig meget, især når det kommer fra en bagerelev som dig - du ved jo, hvad du taler om! 🙌😊 Held og lykke med din uddannelse, og hvem ved, måske får vi snart mulighed for at se noget af dit arbejde her på RUclips!? 🥖🍰
@@frederikwintherlarsen Tak for den venlige besked :-) Vi er et lille land, men bliver nu alligevel altid overrasket hvor forskelligt bagværk kan være i København end her i Jylland 🤩🤩
Good luck. You deserve and have earned your success. I pay big bucks for quality bread and baked products. Very much appreciated.
Thank you so much for the kind words and support-it truly means a lot! Quality bread and baked goods are definitely worth every penny, and it’s amazing to hear that you value the craft as much as we do. Appreciate you watching!
My favorite bakery in Copenhagen
Thank you for your comment and support. I totally agree that this is an amazing bakery! 🧑🏼🍳♥️
Wonderful interview, please come and open a shop in Junction City, OR!
Thank you so much! That is a great idea. I will make sure to pass it along. 🤩👍🏼
øh, men super brød
Jeg er meget enig. Deres brød er virkelig lækkert!
Hi Frederik, probably not the place to ask but is it possible that someone with German visa to come to Denmark and start working as a pastry chef with 0 experience but sheer will and man power?
The older I get(just turned 28) the more I realize that all my effort should go towards the direction of things that interest me and just so it happens to be cooking and baking
Thank you so much for your comment and support. I am no expert on the subject but I will ask my friends in the industry and get back to you with more information. I totally agree with you about going in the direction of things that interest you - that is why I started this channel a few months ago.
@@frederikwintherlarsen I still keep coming back to Sommer canteen video of yours, it’s one of my favorites , can’t wait for more videos to come 🙌
German visa. So where are you actually from?
@@AddieHilton Serbia but i live and work in Frankfurt 🙂
Hello from U.S. I began in the industry in 1972 as a cleanup boy in a Danish bakery in Solvang, CA. Then I also worked as a baker for another Danish baker. Now 50 years later I have a shop of my own and I make many of the things you do, as well as spandauer, using what I consider to be authentic Danish pastry dough - flour, milk, egg yolks, sugar, butter, yeast - no bulk fermentation, roll in 90% the weight of the flour. (The old guys I worked with used margarine; I use butter). It looks like your pastry dough is actually French/croissant dough. It seems that most of the trendy shops in Copenhagen now are doing the same. Your place is beautiful, and your product is exemplary, but it looks to me like a version of Tartine or one of the new shops in Paris. And where's the marzipan?? 😄
Thank you so much for your comment and for sharing your inspiring story! What is the name of your shop? I would love to visit it one day. It sounds like you are very passionate about the craft. I am sure your baked goods are delicious 🥐🤩🙏🏼
Congratulations on your bakery. Looks very clean. But the co-owner sounds very arrogant.
Thank you so much for your comment and support-I truly appreciate it! Just to clarify, this isn’t my bakery; I simply had the chance to film there one day.
As for Rasmus, I think he’s a great guy. I don’t find him arrogant at all; he’s just someone who stands by his opinions and isn’t afraid to voice them. I actually find that admirable.
LUME in Melbourne Australia sells pastries at a higher price point . 😮
Wow, that's interesting to hear! It sounds like LUME is aiming for that premium experience too. I’d love to know-are their pastries as good as their reputation suggests?
Dyrt, men godt.
Helt enig!
Nobody in their right mind would pay so much for pastry - which is why it is conveniently located in Copenhagen... 😏😏
Many people today are willing to invest in quality, and this bakery is a perfect example of why that matters. When you buy a pastry here, you’re not just enjoying exceptional flavors-you’re supporting a business that prioritizes responsibly sourced ingredients and ensures excellent working conditions for its bakers.
Great pastry, but not worth the money they charge for it even when quality is on top. Pastry with dominantly air as ingredient, should never cost near half of someone's daily salary. Most gourmet / bistro bakers have closed down in DK in recent years, people are not willing to pay for it in the long run. Inflation also had a great impact, wish you guys the best tho! My childhood memory is not getting a croissant that sets me back financially though!
Totally agree, this guy is a hot head thinks the bread and cakes you buy from normal priced bakeries is shit. A real bakery opens their doors at 5am not 8am.
I completely understand where you're coming from-pricing for gourmet pastries can definitely spark debate, especially in today’s economy where inflation plays a huge role.
This pastry is a special experience for those seeking something truly unique, from the craftsmanship to the ingredients. That said, it’s not for everyone, and that’s totally okay! I appreciate your perspective, and your point about balancing cost with value is important. Please note that the 42 USD is for a big pastry big enough for 10 people. Each slice is around 4 USD.
Thanks again for your comment, and I hope you continue to enjoy great pastries that don’t break the bank.
Thanks for sharing your thoughts! We should definitely respect the tradition of bakeries that open at the crack of dawn-there’s something special about grabbing freshly baked bread at 5 a.m. That said, bakeries today are evolving, and different places cater to different needs, whether it’s the early riser or the late-morning crowd.
I personally do not like the quality of the normal priced bakeries. They typically use margarine and other cheap alternatives to be able to keep the costs down.
Si vous aimez réellement la bonne boulangerie et les viennoiseries ❗🤔
Vous achetez un croissant à 1€70 maximum et vous saurez si ce croissant est au Beurre 😏❗
Où PAS 👎
Veloma @@frederikwintherlarsen
Just to be clear $42 is not almost half of a day’s wage in Denmark. An average Dane earns 299,82 kr an hour. That is about $43 an hour before tax. So it is equal to about 1,5 hours work for a pastry to 10 people. One could argue that each slice is equal to 9 min work.
😋😋😋
😋😋😋😋😋😋
How much is a pain au chocolat here?
Take a look at 11:24. You can see most of the prices. I think the price tag says 45 DKK. That is 6 usd.
Tak min ven!
i live in Denmark and our pastry is expensiv cus of Taxes
Yes that is true. The bakery has to pay for rent, taxes, wages, ingredients, electricity, water etc. It all adds up in the end.
Why do they bake everything so dark? Interesting.
Although, they don’t open til 8:00 to the public on Saturday’s. Very civilized!!
Great question! The darker bake often comes down to enhancing flavor-caramelization and the Maillard reaction bring out the buttery, nutty richness in croissants and pastries. Artisan bakers also follow traditional standards where a deep golden-brown exterior signals proper baking, ensuring a crispy outside and soft, flaky interior. It's both a flavor and aesthetic choice, but preferences can vary. I hope this answers your question.
Totally agree-8:00 a.m. feels like the perfect balance between accommodating early risers and letting the bakers enjoy a more relaxed weekend start. It’s nice to see bakeries adapting to a more 'civilized' schedule while still delivering amazing fresh goods!
I live just next street. I went couple of time. Over expensive, Nothing to shout about products.
Thank you for your comment and for sharing your experience. I think the prices are very fair when you take into consideration how much hard work and high quality ingredients go into the products. In the video the owner explains how they invest into the health and wellbeing of the employees. I believe this is the right approach going forward if we want a sustainable food industry.
@@frederikwintherlarsenI also work in a bakery. So I know the in & out.
@@frederikwintherlarsen I thought he said his high prices were higher on purpose because it was a rich area and the locals could afford it.
All companies have health insurance he was just trying to give an excuse for his high prices. I found him arrogant.
@@adverd Thanks for your comment. My thoughts exactly. Vi er nogle selvhøjtidelige b-røve her i Danmark, det er både morsomt og skønt. På et tidspunkt i livet besluttede jeg at arbejde non-profit, og jeg har aldrig fortrudt dén beslutning.
Redicolous
Hi Susanne, if you watch the video and hear the story it is actually not ridiculous at all! This bakery focus on high quality ingredients and the wellbeing of its employees. I believe this is the right approach going forward if we want a sustainable food industry. Also the way pastry is big enough for 10 pieces which means each piece is $4. 🧑🏼🍳🥐
@@frederikwintherlarsen
An excellent response. 🙏
@@IceAintNice Lol, all of Frederik’s responses are obviously from ChatGPT.
@@SoCal-ch7zy who asked?
@@IceAintNice An excellent response. 🙏
Typical for Copenhagen most expensive city in Denmark
tja nogen må ha penge nok, uforståeligt de kan overleve med de priser
Jeg forstår, hvad du mener! Priserne kan virke høje, men det skyldes jo, at bageriet fokuserer på høj kvalitet, gode råvarer og en unik oplevelse. Det er noget en del mennsker sætter pris på. Det er måske ikke for alle, men der er tydeligvis en målgruppe, der synes, det er det værd :-)
Such pretentious BS
Thank you for your comment and sharing your thoughts. I don't agree. I don't see anything pretentious about mastering a craft a creating a sustainable business around that.
Is it required to grow at hipster beard and a man bun to work at this place?
Haha! Good one. As long as they make great pastries, they can rock whatever look they want. 😄