What is Wienerbrød?

In Denmark, it’s not actually called Danish pastry, it’s called wienerbrød, meaning “Vienna bread”, a nod to its origins when Austrian inspired pastry making was brought to Denmark in the mid 1800's.
 

Danish wienerbrød takes time to make; the dough goes through a process called lamination, where butter is layered into the dough through repeated rolling and folding. This creates the thin, delicate layers that make wienerbrød so light and flaky.

From making the dough to the finished pastry, the process can take several hours, with much of that time spent allowing the dough and butter to rest at a cold temperature or the pastry dough will be ruined. 
 

Each pastry has its own traditional filling and shape and all share our homemade marzipan remonce base. In Denmark, wienerbrød is traditionally enjoyed fresh from the bakery, especially on a weekend morning, shared around the kitchen table with family and friends.