Everything is design-led in Denmark. And that includes the sweet treats at Leckerbaer in Copenhagen’s Østerbro district – a cosy, 16-seat patisserie housed in a former butcher’s shop that is among my favourite finds in this picturesque city. With fragrant smells wafting in from the bustling kitchen, its art-like small delicacies – from classic butter biscuits and little cakes to cream puffs, brownies and biscuits – are available in varying hues, shapes and flavour combinations (first picture), all meant to be savoured in two or three bites.
Founded in 2015 by chefs Jakob and Gabi Bär Mogensen, Leckerbaer translates their Michelin-starred training into sophisticated takes on traditional desserts. Sampling is the name of the game here, and the cookie creations can be bought singly (DKr15 each, about £1.70) or in boxes of eight (about £11, second picture), 12 (about £15) or 16 (about £18) – in streamlined brown packaging for takeaway customers.
We opted for a dozen treats – profiteroles bursting with creamy vanilla and salted caramel fillings; shortbread with hints of mint and chocolate; hindbærsnitte (raspberry slices) topped with thick marmalade and raspberry jam; and a featherweight, passion-fruit-infused meringue – all of which tasted as good as they looked. Leckerbaer also offers an elevated take on the classic Oreo cookie (mælk), which, with its crispy chocolate wafers and vanilla filling, was the perfect accompaniment to my seriously strong cup of coffee.
All of the spectacular concoctions here are made using the highest quality, sustainable ingredients such as Felchlin chocolate from Gabi’s native Switzerland. In addition to the smaller nibbles, proper puddings are on offer, including a lemon verbena sorbet – but raspberry and lemon-curd trifle beckoned.