A couple of things come to mind when you talk Danish. Design and pastry. I’m interested in both, but authentic Danish pastry, in the capital Copenhagen, on a private pastry bike tour with Cordon Blue Pastry Chef and Editor in Chief of Lækkerier (Treats) magazine Mika Wulf, won out. 
 
If you’re a guest at uber chic Hotel Sanders it’s only a short walk/bike to the grand dame of Copenhagen hotels, d’Angleterre and Maison d’Angleterre for our first stop. 
 
On the corner of the hotel’s entrance and facing Kongens Nytorv (Kings Square) is the unmissably pink door (read elegant, not a teenage bedroom) that leads to the Maison. Keen to wrap my hands on my first pastry since landing, the suspense of biting into the Spandauer, a multi layered, oh so fluffy classic Danish pastry with custard filing was almost too much to bear. 
 
Restraint I’m reminded will be the key to success throughout the 3 hour tour, so we share this delectable delight and soon move to our next location; the recently renovated Danish Design Museum & Gardens.

Offering simple good food, including pastry (but of course), Format Cafe opens up to a courtyard with perfectly contrasting blue/green outdoor furniture. It’s as if they know something about design and what would look best for the gram. A perfect place for lunch, coffee and afternoon pastry, we sit in the glorious afternoon sun and continue to eat more mouthfuls of pastry, this time a classic tea cake as I ask about all things Lækkerier. The gardens and their slightly less curated aesthetic I’m told feels very reticent of old Copenhagen. 

Soon enough it’s back onto my retro Hotel Sanders bicycle and we set off towards Copenhagen’s most famed dough spot, Juno the Bakery in Østerbro (East KBH), a welcome 10/15 min ride. Due to the sheer consumption and appetite for Cardamon Buns by locals, you are always guaranteed a warm, fresh out of the oven delight. Their buns are the kind you squish to see how long it takes to bounce back, which was just long enough to get another, let’s say that. 

Our last stop in Nørrebro (North KBH) to Andersen & Maillard, which was part coffee roaster, part Central Perk with people and their laptops and oh so pastry forward. It was a quick decision as the words ‘I’ll have the chocolate croissant and that brown sugar thing (all the bits of croissants knotted together and glazed in brown sugar)”, said with the vigour of a man who you would not assume was not at the fourth stop on a pastry tour. 

Our tour that was less bike more bun was not only delicious but an amazing way to experience Copenhagen by bike, like a local.