This is a cooking class rather than a tour: you spend the morning in a pastry school learning how Danish pastries are actually made, and you eat what you bake. It takes place at the Terrible French Pastry School, Grundtvigsvej 10A in Frederiksberg, an easy trip from the centre, and lasts about three and a half hours. The listed start is 9 am, and the group is limited to twelve, with instruction in English. You bake cinnamon rolls, called kanelsnegle, a Danish pastry known as a spandauer, and poppy seed and sesame seed twists called frosnapper, and you learn the dough and lamination techniques behind them. Coffee or tea is included, and the recipes are emailed to you after the class so you can try again at home. This is a good choice for travellers who want an activity with a lasting result, for couples and friends who enjoy cooking together and for anyone who has wondered why Danish pastry tastes so different from the supermarket version. Note the cancellation policy before you book, because this ticket is non-refundable and cannot be changed for any reason, so it is best to book once your dates are firm. Wear comfortable clothes you do not mind getting floury, and tie back long hair. Dietary notes should be raised with the operator when you book because the recipes contain gluten, dairy and eggs.
Laminated dough is the hardest part of pastry, and a class is the fastest way to learn it. You fold butter into dough in layers so that it puffs when baked, and the technique depends on temperature, patience and a light hand. An instructor can show you the folds, the resting times and the shaping, and you will quickly understand why bakeries start before dawn. The finished kanelsnegle and spandauer are the classic shapes you will see in every Danish bakery window.
Practical points
The school is in Frederiksberg, a separate municipality enclosed by Copenhagen, reached easily by metro and bus, so allow travel time and arrive a few minutes before the 9 am start. The group is small, which means plenty of attention from the instructor. You take home what you bake, so bring a bag or box. The class is in English, coffee and tea are included, and recipes arrive by email afterwards.
Who it suits
Keen cooks, couples, friends and solo travellers who prefer doing to watching, and families with older children who are comfortable in a kitchen. It is a very good activity for a rainy morning and an excellent souvenir of the trip. If you would rather taste than bake, choose the pastry tasting tour in this guide, and if you want savoury food as well, choose one of the full food tours.
What to expect
The experience
A hands-on baking class at a pastry school in Frederiksberg: you bake cinnamon rolls, spandauer and poppy and sesame twists, with coffee or tea and the recipes emailed afterwards.
Best time
Morning; the listed start is 9 am. A good rainy-day plan.
How long
About three and a half hours.
Tips
Wear clothes you do not mind getting floury. Bring a box for your bakes. The ticket is non-refundable and cannot be changed, so book when your dates are firm.
Quick picks
- Best for
- Keen cooks and anyone who wants to learn real Danish pastry technique.
- Families
- Good for older children comfortable in a kitchen; check age rules when you book.
- Couples
- A fun shared activity with something delicious to eat and recipes to take home.
- Pair with
- A walk in Frederiksberg Gardens, or the pastry tasting tour on another day.
- Time needed
- A morning, plus travel time.
Good questions
Where is the class?+
At the Terrible French Pastry School, Grundtvigsvej 10A, Frederiksberg.
What will I bake?+
Cinnamon rolls (kanelsnegle), Danish pastry (spandauer), and poppy seed and sesame seed twists (frosnapper).
What is included?+
Coffee or tea, and the recipes emailed to you after the class.
Can I cancel or change my booking?+
No, this ticket is non-refundable and cannot be changed, so book once your dates are fixed.
How big is the class?+
No more than twelve travellers, taught in English.
