Andersen & Maillard

GO HERE: for one of the city’s best croissants. (Oh, and they’re coffee roasters too.)

ORDER THE: croissants; sourdough bread with whipped double cream butter and cheese; and soft-serve made using leftover steamed milk topped with a coffee crisp in summer. The super-flaky croissant—Copenhagen bakers somehow seem to build in extra photogenic layers—is available plain, with cinnamon sugar, chocolate, or almond, but it’s the one brushed with espresso that takes the, um, cake.

THE VIBE IS: industrial cozy.

PRACTICAL STUFF: Open every day from 7 a.m. to 7 p.m.

nother Noma alumni, the pastry chef Milton Abel, opened up his combined bakery and coffee shop at Nørrebro in February this year together with Hans Kristian Andersen. Their espresso-glazed croissants and sleek interior design quickly gathered a crowd outside Andersen & Maillard.

Since then, they’ve added one Instagram-worthy item after the other, from a croissant acting as the cone for an espresso soft serve (made from the leftover milk from the coffee bar) to a chocolate-swirl croissant (filled with more chocolate) that looks like it has been 3D-printed to perfection. How do they make those impeccable chocolaty twists?!