Our exploration of the Copenhagen food scene was sensational. Not only did we enjoy world-class gastronomic cuisine, but we also ate smørrebrød sandwiches piled high with caviar and buttery layered pastries that tasted like heaven.
We also started every morning with cheese sandwiches.
To be clear, those breakfast sandwiches weren’t just processed Kraft singles stuffed inside Bimbo white bread. They were sandwiches born out of the Danish commitment to producing artisan bread in every corner of Copenhagen. And, due to the latest wave of bakeries in the city, we found racks filled with some of the best natural yeast boules in the world.
It was easy, during our excursions to Copenhagen bakeries like Hart, Collective, Juno and Lille, to eat plenty of kanelsnagels, cardamom buns and spandauers. However, ordering an entire loaf of bread wasn’t on our agenda. Thankfully, these bakeries bake plenty of small rolls – a practical option for those like us who can’t eat a loaf of bread in one sitting.
But Copenhagen’s bakeries offer a bigger gift, otherwise known as the morning bun – a simple creation involving a marvelous flavorful sourdough roll, Comté cheese and local Danish butter (otherwise known as just “butter” in Denmark.)
The morning bun is a fine flavor vehicle – one where funky, French alpine cheese and creamy butter provide a mildly sweet yet funky yin to the wonderfully yeasty, crusty bun’s yang.
Sure, while our dinner at the intergalactically famous Noma wowed us with its extraordinary culinary feats, Denmark’s simple breakfast sandwich stands out in our minds when we think about the terrific food in Denmark.
After connecting to the simple breakfast bun and declaring it “My new favorite thing!” Daryl was committed to recreating it in our home kitchen. Once he did, we both exclaimed “yippee” and promptly gobbled it down.
Seriously, we’re going to be eating Danish morning buns for a long time now that they’re in our lives. We anticipate you will too. How could you not?!!
