Copenhagen: Danish Pastry Baking Class with Chef & Coffee

Summary

Warm dough, laughter & flaky pastry in a Copenhagen kitchen

You’ll knead dough alongside locals and travelers in a cozy Copenhagen kitchen, guided by a professional pastry chef who keeps things light and hands-on. Taste fresh-baked Danish pastries straight from the oven during your coffee break, then bring your creations (and emailed recipes) home to share — or just eat on the walk back.

What’s the experience like?

We stepped into the kitchen just as the rain let up outside — you could still smell wet cobblestones through the open window. Our chef, Mette, handed us aprons and grinned like we were all old friends. I ended up paired with a woman from Hamburg who confessed she’d never baked anything that didn’t come from a box. No judgment here — honestly, I was mostly there for the cinnamon rolls (kanelsnegle). The table was dusted in flour and there was this low hum of chatter, plus the sound of butter being slapped into dough. If you’ve never tried folding cold butter into pastry with your own hands, it’s… oddly satisfying.

Mette showed us how to roll and fold for proper layers — “not too rough!” she said, tapping my knuckles when I got overzealous. There was something comforting about working side by side with strangers, everyone a little nervous at first but loosening up once someone (okay, me) dropped half their dough on the floor. We made spandauers too, those little pockets filled with custard that always look fancier than they are. At one point I caught a whiff of cardamom and warm yeast rising together — it reminded me of Christmas markets somehow.

Halfway through, we took a break for coffee and tea while our pastries puffed up in the oven. People swapped stories about failed sourdoughs and home kitchens back in Sweden or Spain or wherever. Mette poured coffee strong enough to wake anyone up and passed around early samples — still hot, sticky with glaze. I’m not sure if it was the sugar rush or just being in Copenhagen on a gray afternoon, but I felt lighter than I had in weeks.

You get to bring home what you bake (my box made it about two blocks before I caved), plus Mette emails all the recipes so you can try again later — though nothing really tastes quite like it does right there in that kitchen. I still think about that first bite of kanelsnegle sometimes when it’s raining at home.

Step-by-step itinerary

Day 1 — Hands-on Danish pastry baking class

• Meet professional pastry chef
• Learn kneading, rolling, folding dough
• Bake traditional Danish pastries
• Enjoy coffee and taste pastries
• Share baking experiences with others
• Take remaining pastries home

Top questions

What types of Danish pastries do you make in this class?

You’ll make cinnamon rolls (kanelsnegle), Danish pastry (spandauer), and poppy seed & sesame seed twists (frøsnapper).

Is this baking class suitable for children?

Children aged 11+ can join with an adult; from 13 years old they can participate alone if confirmed by the chef.

Are recipes provided after the class?

Yes, all recipes will be sent to you by email after the class.

Can people with allergies participate?

This class is not suitable for those with gluten, lactose, or almond allergies.

Do I need any baking experience?

No prior experience is needed; beginners are welcome.

Is coffee or tea included during the class?

Yes, there’s a coffee/tea break where you can taste your pastries.

If I book alone will I be paired up?

Yes, solo participants are paired at stations of two — it’s a good way to meet others.

Can infants attend or is there stroller access?

Infants can come if they’re in a pram or stroller; public transport is nearby.

What’s included

Your day includes hands-on baking instruction from a professional chef in central Copenhagen, all ingredients for classic Danish pastries like kanelsnegle and spandauer, plus a mid-class coffee or tea break where you’ll sample your fresh bakes before taking everything (and emailed recipes) home at the end.