OPEN WED THRU SUN, CLOSED MON & TUE
Questions?
PASTRIES BRING PEOPLE TOGETHER
what makes us different?
Copenhagen Pastry differs from other bakeries through our emphasis on using authentic Danish recipes, traditional baking methods and the finest quality ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy.
Quality control, consistency and continuity are important to Copenhagen Pastry and among the reasons that our selections overall remain the same week after week.
Our fillings are primarily almond paste and custard in various ratios along with cinnamon, almond flakes and traditional Danish fruit fillings (apple, raspberry, apricot and blueberry).
We always have trays with samples available for new and returning customers at Copenhagen Pastry. We are confident that our pastries market themselves better than our words can convey.
At Copenhagen Pastry we bake pastries throughout the day as demand dictates. Customers will always leave with freshly baked goods.
Copenhagen Pastry differs from other bakeries through our emphasis on using authentic Danish recipes, traditional baking methods and the finest quality ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy.
Quality control, consistency and continuity are important to Copenhagen Pastry and among the reasons that our selections overall remain the same week after week.
Our fillings are primarily almond paste and custard in various ratios along with cinnamon, almond flakes and traditional Danish fruit fillings (apple, raspberry, apricot and blueberry).
We always have trays with samples available for new and returning customers at Copenhagen Pastry. We are confident that our pastries market themselves better than our words can convey.
At Copenhagen Pastry we bake pastries throughout the day as demand dictates. Customers will always leave with freshly baked goods.
the owner
Copenhagen Pastry differs from other bakeries through our emphasis on using authentic Danish recipes, traditional baking methods and the finest quality ingredients to create pastries that are flaky, light and delicately sweet without being sugary or heavy.
Quality control, consistency and continuity are important to Copenhagen Pastry and among the reasons that our selections overall remain the same week after week.
Our fillings are primarily almond paste and custard in various ratios along with cinnamon, almond flakes and traditional Danish fruit fillings (apple, raspberry, apricot and blueberry).
We always have trays with samples available for new and returning customers at Copenhagen Pastry. We are confident that our pastries market themselves better than our words can convey.
At Copenhagen Pastry we bake pastries throughout the day as demand dictates. Customers will always leave with freshly baked goods.
the baking team
Karen Hansen heads up the baking team, and the combined experience and skill sets of these individuals make for a unique, dedicated team that endeavors to deliver the highest-quality products to our customers every day.
the store staff
The people interacting with our customers are cheerful, knowledgeable, and courteous. We emphasize giving each customer a positive experience and sending them on their way with a smile and their purchases.
danish pastry history
Although today known worldwide as "Danishes," these pastries did not originate in Denmark. Still, they were brought to Denmark by Austrian bakers, particularly from Vienna, in the 1850s when Danish pastry workers went on a long-term wage strike. These bakers were unfamiliar with Danish baked goods, so they used their traditions with flaky, buttery dough filled with various custards, nuts, fruit, jellies, and almond paste. Not long before, these pastries became famous throughout Denmark, and the demand persisted after the strike ended. This is why these pastries are called Viennese (wienerbrød) in Denmark.
Traditional Danish pastry dough is yeast-leavened dough folded 27 times over with layers of margarine, resulting in a so-called laminated dough that yields the desired light and flaky pastry prized around the world.
The basic pastry dough is a versatile canvas, used to create pastries in a variety of styles. Whether it's the round and circular shapes of Spandauer and Chocolate pastries, the folded or rolled forms of Copenhagen or Cinnamon pastries, the cut, folded, or shaped designs of Diamond or Crown pastries, or the knotted pretzel shape of a Kringle, the trade sign for Danish bakeries, the possibilities are endless.
STORE HOURS
Wednesday–Friday 7am - 3pm
Saturday–Sunday 8am - 4pm
Monday–Tuesdays Closed
a
11113 Washington Boulevard
Culver City, CA 90232
