Bakery Window · Danish Pastry
Wienerbrød
🥐
Photo coming soon
What the world calls a 'Danish' is actually Austrian — Copenhagen bakers only started making it after an 1850 bakers' strike forced owners to bring in Viennese pastry chefs, whose techniques stuck around long after the strike ended.
Laminated, butter-layered yeast dough is folded, filled with custard, jam, or marzipan, and baked until flaky and golden. Copenhagen's bakeries fill their windows with dozens of shapes and fillings every morning.
Why it's made this way: When a nationwide bakers' strike left Danish bakeries short-staffed in 1850, owners hired Austrian bakers, and the imported Viennese technique became so popular that Danes kept making it — under a new name — long after the strike ended.
More from Denmark
Danish Hot Dog (Pølser)
Smørrebrød
Flæskestegssandwich (Roast Pork Sandwich)
Æbleskiver
🍺
Carlsberg
🥓
Flæskesvær
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.