By Mark Barner. Last updated 12 September 2026.
Normally, 80–100 per cent of my diet consists of grass-fed beef. It is often called a carnivore diet—or, in plain English, a meat-based diet. This search for the best cardamom buns in Copenhagen is therefore a rare—but enthusiastic—detour.
In my personal experience, that diet and the rest of my lifestyle have helped save my health. About two years ago, I could not eat bread, dairy products or a long list of other foods. Today, I can occasionally eat something I once had to avoid completely.
And if I am going to do it, I might as well do it properly. So I threw myself into this project with an unreasonable amount of enthusiasm for pastry and “everything I normally should not eat”: the search for the best cardamom buns in Copenhagen.
Once the experiment is over, I return to my normal eating habits. This is my personal experience, not a promise that the same diet will have the same effect for anyone else. You can read more about my diet and health journey at MarkBarner.com.
I expected one of Copenhagen’s most famous bakeries to win this taste test. It did not.
I visited bakeries across Amager, Østerbro, Vesterbro, Islands Brygge, Nordhavn, Herlev, Gilleleje and North Zealand. I bought the buns myself, returned to several bakeries, tasted some products twice and repeatedly arrived to find an empty space where the cardamom buns should have been.
The winner is a small neighbourhood bakery on Amager. Along the way I also found an excellent bun at a large coffee chain, strong value at traditional bakeries, a surprisingly indulgent old-school version—and far too many versions that tasted more of bread, orange or industrial convenience than cardamom.
This is a personal, continuously updated taste test. It is not a laboratory test, a sponsored ranking or a list copied from social media. Prices were current at the time of my visits and can change.
Best cardamom buns in Copenhagen: the quick answer
If you only want the winners, start here:
| What are you looking for? | My pick |
|---|---|
| Best overall | Den Bette on Amager |
| Most sticky and flavour-packed | Nordisk Brød |
| Best hot, freshly baked Swedish-style bun | Juno the Bakery |
| Best in North Zealand | Det Høje Brød in Gilleleje |
| Biggest positive chain surprise | Espresso House |
| Best for mild cardamom and marzipan cream | Jato Bakery |
| Best value for size | Bodenhoff, although the flavour sits in the middle group |
| Best-designed café experience | Alice and RUG |
| Biggest disappointment I actually tasted | Conditori La Glace |
| Best-tasting product in the bottom group | Lidl—but still not a recommendation |
My complete ranking
| Rank | Bakery or shop |
|---|---|
| 1 | Den Bette |
| 2 | Juno the Bakery |
| 3 | Det Høje Brød and Nordisk Brød |
| 4 | Espresso House, Alice, Meyers Bageri and Jato Bakery |
| 5 | RUG Bakery |
| 6 | Sinne Gas, Andersen Bakery and Bodenhoff |
| 7 | Bagerdygtigt |
| 8 | Svaneke Brød 2300 |
| 9 | Hart Bageri and Kajakhotellet |
| 10 | Kasada |
| 11 | Conditori La Glace |
| 12 | Lidl |
| 13 | SuperBrugsen bakery, Gilleleje |
| 14 | Kvickly, Føtex and Lagkagehuset |
Conditori La Glace is number 11. The inexpensive industrial bottom group begins after it and is included to make the test complete—not as a list of recommendations.
How I tested the best cardamom buns in Copenhagen
I did not taste every bun blind or on the same day. That would be close to impossible: by the time you cross Copenhagen, several bakeries have sold out, and after five or six sweet pastries your palate begins to be replaced by nausea.
The buns were therefore tasted on different days and at different times. That is a limitation, but it also reflects a normal customer’s experience. You do not know whether your bun will be warm, three hours old or from a batch that spent a little too long in the oven.
I judged cardamom intensity and aroma, whole or coarsely crushed seeds, dough texture, moisture, filling, sweetness, size, freshness, price, availability and whether the bakery is genuinely worth a special trip. Where a current ingredient list was publicly available, I considered that too.
Always check the linked map and the bakery’s own channels before making a long journey. Opening hours, prices and daily selections change.
What makes a great cardamom bun?
I love sweetness, but I do not want a bun that tastes only of sugar. The cardamom should be warm, aromatic and unmistakable. I want butter and a moist filling, possibly with a gentle note of vanilla or cream.
My ideal bun has a fairly heavy, structured dough; a little crispness outside; a moist, slightly sticky centre; an obvious butter-and-filling character; strong cardamom; whole or coarsely crushed seeds; and enough size to justify the price.
Broadly, the test revealed three styles. Nordisk Brød represents the rustic, sticky Danish bakery swirl, where filling escapes and caramelises at the edges. Den Bette represents the heavy, balanced bun with structure and a moist centre. Juno is the clearest example of the modern Scandinavian bun: soft, elegant, aromatic and almost brioche-like.
Whole and coarsely crushed cardamom seeds matter because each seed releases a concentrated burst of aroma when you bite it. Use the dark seeds inside green cardamom pods—not the tough green husks themselves.
Cardamom buns worth travelling for
1. Den Bette, Amager
Style: Heavy, firm and slightly pastry-like
Price when I visited: Around DKK 40
Best for: The strongest all-round experience
Open Den Bette in Google Maps
Visit Den Bette’s website
Den Bette is a small neighbourhood bakery and coffee spot on Kirkegårdsvej. It still makes the best cardamom bun I have found.
The dough has the weight many competitors lack. It is compact and closer to a classic Danish cinnamon swirl or rich pastry than to an airy tea bun. The surface has a touch of crispness without becoming hard; underneath, the centre remains moist and slightly sticky.
The cardamom is clear, and the mixture of finely ground spice and larger seeds creates exactly the aromatic bursts I want. It is also the most satisfying bun with coffee. DKK 40 is expensive for one pastry, but many smaller, lighter buns now cost almost as much.
My verdict: The clear winner—the best combination of cardamom, large seeds, weight, crispness, moisture, size and satisfaction.
2. Juno the Bakery, Østerbro
Style: Soft, buttery and brioche-like
Greatest strength: Freshness, warmth and intense cardamom
Trade-off: Often crowded and softer than my personal ideal
Open Juno in Google Maps
Pre-order from Juno
Juno deserves its fame. Bakers work throughout the day, fresh trays appear continuously, and a warm bun releases an exceptional butter and cardamom aroma. Large seeds provide intense hits of spice.
The dough is very soft and airy—almost a luxury tea bun. Fans of Swedish-style cardamom buns may prefer it to Den Bette. I simply want more structure and weight. Juno can be busy and tourist-heavy, so use the official reservation page on crowded days.
My verdict: Worth travelling for. Superb freshness, butter, cardamom and seeds; the dough is just too soft for my number-one spot.
3. Det Høje Brød, Gilleleje
Rank: Joint number 3 and my North Zealand winner
Greatest strength: Freshness, flavour and obvious craftsmanship
Trade-off: Limited production and frequent sell-outs
Open Det Høje Brød in Google Maps
Check today’s selection on Instagram
This tiny microbakery by Gilleleje Station has limited opening days and often sells out. Check its latest post before travelling.
The bun is softer and more bread-like than Den Bette’s, but the flavour and freshness keep it among my favourites. Cardamom is clear and concentrated, even if I do not remember the same large seeds as at Den Bette, Juno and Nordisk Brød. Arrive early or ask the bakery to reserve one.
My verdict: The best cardamom bun I have found in North Zealand.
3. Nordisk Brød, Amager
Style: Rustic, free-form and indulgently sticky
Price when I visited: I remember approximately two for DKK 36; verify the current price
Greatest strength: Cardamom, large seeds, creamy filling, crisp edges and value
Open Nordisk Brød in Google Maps
See Nordisk Brød on Instagram
Nordisk Brød makes the test’s most extravagant bun. It is not neat, symmetrical or designed to look perfect from every camera angle. It is rustic and irregular, with crisp caramelised edges, soft bread and a centre full of something I can best describe as custard-like cardamom filling.
I do not have a full ingredient list, so “custard-like” describes the taste rather than a confirmed recipe. The large seeds release powerful bursts of cardamom, while the filling makes this bun much sweeter and stickier than most of the modern café versions.
Your fingers will be greasy and sticky. That is praise. It feels closer to an old-school Danish bakery swirl than a Swedish cardamom bun. Den Bette remains my overall winner because it balances structure, moisture, crispness and sweetness better. For maximum indulgence, Nordisk Brød is difficult to beat.
My verdict: One of Copenhagen’s most memorable cardamom buns and the stickiest in this test.
“Sorry, we’re sold out of cardamom buns”
I heard this sentence more than any other while researching the guide. I repeatedly found cinnamon swirls still available while the cardamom version had disappeared.
Small bakeries must balance oven space, proofing time, staff, uncertain customer numbers and food waste. Several bakers also told me that skilled bakery staff are difficult to find. Those are their explanations to me—not a documented conclusion about the entire Danish industry.
My practical advice is simple: call, write or reserve before crossing the city. Juno demonstrates the advantage of continuous production, with new trays coming out during the day.
Den Bette’s practical approach to leftovers
I like that unsold buns, bread and other pastries at Den Bette may go into a Too Good To Go bag. A day-old cardamom bun can be reheated gently or frozen. This gives bakeries room to make a few more without turning every unsold item into waste. A discounted next-day sale does not bring the same revenue as a fresh bun, but it is better than an empty display followed by good food in the bin.
Lille Bakery, Refshaleøen
Status: Not ranked – the cardamom bun was sold out when I visited.
Open Lille Bakery in Google Maps
Visit Lille Bakery
I visited Lille Bakery on Refshaleøen, but the cardamom bun was already sold out. I therefore give neither a taste verdict nor a rank until I have actually tried it.
In available photos, its version appears to be one of the flatter cardamom buns. I have also heard positive things about the sourdough bread, but that is not something I am judging in this test.
Lille Bakery says its baked goods are available from 08:00 until sold out. If you want the widest selection, arriving early is the safest plan.
Andersen & Maillard, Nordhavn
Status: Visited, but not ranked because the cardamom product was sold out.
Open Andersen & Maillard in Google Maps
This is not the same business as Andersen Bakery. I travelled from Amager to the Nordhavn location on a Saturday morning and found plenty of other pastries—but no cardamom bun. It remains outside the ranking until I have tasted it.
Good cardamom buns in the middle group
“Middle group” does not mean bad. I would happily eat these again when nearby; they simply lack one or more qualities that make the top four genuine destinations.
4. Espresso House
Price when I visited: DKK 39
Greatest strength: Moisture, filling, cardamom and careful warming
Find an Espresso House in Google Maps
I did not expect a large coffee chain to compete seriously with small independent bakeries. It did. The bun was warmed gently—not rebaked or dried out—and arrived just warm enough to soften the dough and filling.
It is soft but substantial, with a sweet, creamy centre. The cardamom is less powerful than at Den Bette, Juno or Nordisk Brød and there are no large aromatic seeds, yet the overall balance works. The official description mentions wheat, sourdough, butter and cardamom, but it is not a full ingredient declaration.
My verdict: The test’s biggest chain surprise and a deserved joint fourth place.
4. Alice, Amager
Style: Soft, modern café bun
Greatest strength: The café experience
Alice is as much a fashionable coffee shop as a traditional bakery. The interior is simple and attractive, and the pastries are presented sparingly but beautifully.
The cardamom bun sits in the soft, bread-like category and was slightly dry when I visited. It reminds me of RUG, although I did not taste the two side by side.
My verdict: A lovely café and a good bun, but not one I would cross the city for.
4. Meyers Bageri
Style: Airy and bread-focused
Price when I visited: DKK 38 each or three for DKK 100
Find Meyers Bageri in Google Maps
Meyers’ bun was beautifully glossy and well baked, with an airy crumb and little visible filling in the cross-section.
My verdict: Attractive, competent baking in the bread-focused style, but without the weight and sticky centre of the top three.
4. Jato Bakery, Amager
Style: Neatly shaped, soft and filled with marzipan cream
Greatest strength: The marriage of marzipan and gentle cardamom
Open Jato Bakery in Google Maps
See Jato Bakery on Instagram
The craftsmanship is the first thing you notice. The bun is precise and attractive—on the level of Alice and RUG, and perhaps even a little prettier than Meyers, although slightly smaller.
It does not have Juno’s large cardamom seeds or Nordisk Brød’s dramatic sweetness. Instead, marzipan cream gives it a soft, rounded and gently sticky centre. If you do not want an aggressive cardamom hit, that balance is a strength. The sourdough bread was also good when I visited.
My verdict: Absolutely worth a visit and a deserving joint fourth place.
5. RUG Bakery, near Copenhagen Central Station
Greatest strength: Beautiful craftsmanship, polished interior and plenty of room
Trade-off: Cardamom flavour is too restrained for me
Open RUG Bakery in Google Maps
RUG, inside Villa Copenhagen, is a bakery, restaurant and bar with much more seating than the microbakeries. The interior is exceptionally polished, making it a practical choice with friends or family. The pastries look like careful craftsmanship.
The bun has more structure than Juno’s but lacks the large seeds, butter note and creamy depth that would lift it higher. Its beauty is slightly understated in flavour. The larger operation also appears less prone to early sell-outs.
My verdict: Worth visiting for the design, space and craftsmanship; the bun itself needs more cardamom.
6. Sinne Gas Bageri, Østerbro
Style: Chewy, substantial and braided
Greatest strength: Rich, moist dough with satisfying weight
Open Sinne Gas in Google Maps
Visit the official website
Sinne Gas is a small, trust-based self-service bakery in Ryesgade. I had visited roughly three times and found the cardamom braid sold out every time. After the main test was supposedly over, I passed at about 12:15 and finally found some. I bought two, just to be sure.
There were wasps around the sweet pastries—a challenge for bakeries with an open door. My entirely unscientific thought was that the wasps approved of the real sugar. Of course, wasps are not an ingredient declaration and prove nothing about additives or farming methods.
The dough is chewy, rich, satisfyingly substantial and wonderfully greasy, with a little crispness outside. The tall braided shape is almost muffin-like. Cardamom is milder than in the top group.
My verdict: A worthy, finger-licking bun that shares sixth place.
6. Andersen Bakery, Islands Brygge
Open Andersen Bakery in Google Maps
Andersen Bakery combines Danish baking traditions with Japanese precision. The bun was perfectly respectable but slightly dry for my taste. The bakery has an attractive range of bread and pastry, even if this particular bun falls outside my top group.
6. Bodenhoff, Herlev
Greatest strength: Price, size and satisfaction
Trade-off: More vanilla than intense cardamom
This tall, pan-baked bun offers a lot of pastry for the money. The centre has filling, but its sweet flavour reminds me more of vanilla than forceful cardamom. The outside is fairly dry and there are few large seeds.
My verdict: Big and good value, but more bread and vanilla than serious cardamom.
7. Bagerdygtigt, Amager
Style: Tall, pan-baked and compact
Greatest strength: Robust texture and organic profile
Open Bagerdygtigt in Google Maps
The bun is higher and more substantial than the airy versions at Juno and Alice, which I like. The cardamom is too mild, and I noticed an unusual buttery, almost cheese-like baked aroma. Strange as that sounds, it still tasted good.
My verdict: Solid structure and weight, but not enough cardamom for the top.
8. Svaneke Brød 2300, Amager Beach
Open Svaneke Brød 2300 in Google Maps
The bun was beautifully shaped with a robust, characterful dough and lightly fermented notes. I do not know whether the bun itself contains sourdough. My particular example had no obvious filling, was very dry and slightly burnt outside. I may simply have been unlucky with that batch.
My verdict: A promising foundation undermined by dryness, overbaking and missing filling.
9. Hart Bageri
Greatest strength: Creative, visually impressive pastry
Trade-off: Both products tasted far too little of cardamom
Find Hart Bageri in Google Maps
On my first visit, the only option had a noticeable orange character. It was large and attractive, but tasted more of citrus than cardamom, with a slightly bitter finish. That made it difficult to compare with a classic cardamom bun.
I returned and tried Hart’s cardamom croissant. It smelled faintly of the spice, yet ate more like an unusual, rather dry croissant. It was creative and fun to look at, but lacked the sticky centre and flavour depth this ranking rewards.
My verdict: Hart is creative, but neither product fits a top list of classic cardamom buns. Joint ninth—above Kasada, but well outside the leading group.
Only relevant when you are already nearby
9. Kajakhotellet, Amager Beach
Open Kajakhotellet in Google Maps
Kajakhotellet is a watersports centre with kayak and SUP activities, a shop, café and terrace. The cardamom bun has not always been part of the selection. When allowed to thaw gently it can have a pleasant texture; over-heating makes it dark and dry.
I would not travel here for food or coffee alone. After swimming or paddling, the bun works well as a convenient snack.
10. Kasada, Amager
I visited several times; on three occasions the bun was sold out, even at around 11:00. When I finally tasted it, it was soft, mild and anonymous. Other people may prefer that cautious style, but for me the flavour did not reward the repeated journeys.
My verdict: A major disappointment and not worth a dedicated trip, although still clearly better than La Glace’s cardamom bun.
11. Conditori La Glace, Central Copenhagen
Rank: Number 11
Style: Classic sweet café pastry
Biggest strength: The historic Copenhagen patisserie experience
Biggest weakness: Dry, very mild and almost no cardamom flavour
Open Conditori La Glace in Google Maps
Visit Conditori La Glace
La Glace is one of Copenhagen’s best-known patisseries and remains an excellent destination for famous Danish cakes such as Sportskagen and Othellolagkagen.
My experience of its cardamom bun was very different. It was slightly dry, tasted mainly sweet and had very little cardamom flavour. The large sugar pieces on top felt out of place and did not improve the overall result.
In my view, Kasada’s bun was still clearly better. La Glace therefore takes rank 11: a wonderful place for celebrated cakes, but not somewhere I recommend choosing the cardamom bun.
My verdict: Visit for the patisserie classics, not the cardamom bun.
The bottom group: included, not recommended
The bottom group begins at rank 12 with supermarket and chain-made industrial buns. Lidl tasted best in this group, but it is still not a recommendation. My criticism concerns the combined flavour, value, degree of industrial processing and overall ingredient impression. An E-number is not automatically harmful, and I only make specific ingredient claims when I can check a current declaration.
12. Lidl
Lidl tastes best among the inexpensive industrial buns when completely fresh. That does not make it a recommendation. Its documented long ingredient list is far removed from the simple, butter-rich craftsmanship I am looking for.
13. SuperBrugsen bakery, Gilleleje
I found it industrial in character and far removed from the handcrafted favourites. I do not make claims about specific additives without a current declaration for this exact product.
14. Kvickly, Føtex and Lagkagehuset
These share last place. In my opinion, the buns I tasted were not an experience worth paying for. This is my personal flavour verdict; it is not evidence of any specific ingredients where a current declaration is unavailable.
Places still to test
Andersen & Maillard remains unranked after a sold-out visit. Bagt in Gilleleje was excluded because its version had chopped almonds and I cannot tolerate almonds. BUKA, Københavns Bageri in Carlsberg Byen, Wild Mikrobageri in Hornbæk, Bisgaard Bageri, Skansebageriet, Tisvilde Brød and other candidates may be added when I can confirm the selection and taste them.
Emmerys sells an organic version, but its June 2026 ingredient overview lists mixing margarine as well as butter and sunflower oil. Farumhus lists almonds as an allergen. These remain outside my personal tasting.
Ingredients, E-numbers and industrial processing
Flavour is not my only criterion. I also want to know whether a bun is close to a traditional recipe based on flour, butter, milk, eggs, yeast, sugar, salt and cardamom—or whether it relies on several vegetable fats, syrups, flavourings, stabilisers and emulsifiers.
An E-number does not automatically mean danger
E-numbers cover many approved additives. E300 is ascorbic acid (vitamin C); E330 is citric acid. Others identify pectin, raising agents, emulsifiers or preservatives. The Danish Veterinary and Food Administration explains how additives are assessed and approved.
My concern is not that every E-number is “toxic”. I look at the entire recipe: whether butter has been replaced by cheaper fats, how many forms of sugar are used, whether texture and flavour depend heavily on additives, and how transparent the producer is.
Føtex: a photograph is not an ingredient declaration
The sign showed DKK 19 when I visited. The photo proves neither the full ingredient list nor the production method, so I do not use it as evidence for particular additives or fats. Its joint last place is my taste judgement.
| Bakery or shop | Public documentation | My current assessment |
|---|---|---|
| Den Bette, Juno and Nordisk Brød | No complete public declaration found | Unknown—which is not the same as bad |
| Espresso House | Official description mentions wheat, sourdough, butter and cardamom | Encouraging but incomplete |
| Bodenhoff | Public cinnamon-swirl recipe uses butter, milk and eggs | Promising, but not proof for the cardamom bun |
| Emmerys | Public list includes margarine, butter and sunflower oil | Transparent, but not my ingredient ideal |
| Lidl | Detailed official ingredient list | Clearly industrial in composition |
| Føtex, Kvickly and SuperBrugsen | No verified full declaration for the exact tested products | Rankings are based on my taste, not guessed ingredients |
Lidl: transparent, but still not recommended
Lidl’s Danish August 2026 bake-off overview lists wheat flour, sugar, palm oil, rapeseed oil, coconut oil, skimmed milk, egg, yeast, modified potato starch, whey powder, dextrose, wheat gluten, 0.3 per cent cardamom, stabilisers, raising agents, emulsifiers, maltodextrin, citrus fibre, flavourings, glucose syrup, colours, vanilla, enzymes and milk protein, among other ingredients.
The product is listed at 369 kcal and 25.7 g sugars per 100 g. Lidl deserves credit for publishing details; the transparency allows an informed choice. The composition simply sits far from my ideal of traditional butter-based craft baking. See Lidl’s official August 2026 overview.
Are cardamom buns healthy?
No—not in the ordinary nutritional sense. Cardamom contains interesting plant compounds, but a cardamom bun is principally flour, sugar and fat. Treat it as dessert or a coffee pleasure, not health food.
One bun does not create insulin resistance. Long-term dietary patterns matter, and individual blood-sugar responses vary with portion size, the rest of the meal, activity and metabolic health.
Personally, I prefer to start the day with whole foods and protein, such as eggs, and have something sweet afterwards if I choose it. Do not copy my research method and eat several buns a day; it produces nausea more reliably than gastronomic insight.
Recipe: strong, heavy and sticky cardamom buns
If the bakery is closed—or sold out again—the safest solution is to bake your own. This recipe combines Den Bette’s weight, Juno’s cardamom intensity, the large seeds used by Juno, Den Bette and Nordisk Brød, and a moist filling. No orange and no almonds.
Important: This is my developed ideal based on the taste test and classic bun techniques. Test and adjust it for your own oven.
For 12 large buns
Active time: About 40 minutes
Proofing and chilling: 3–12 hours
Baking: About 14–18 minutes
Cardamom
Use 17–19 g cardamom seeds in total. Buy green pods, open them and remove the seeds; discard the tough husks.
- 5–6 g finely or medium-crushed seeds for the dough
- 8–9 g coarsely crushed seeds, with a few whole, for the filling
- 3–4 g coarsely crushed seeds, with a few whole, for the topping
Dough
- 500 g strong wheat flour
- 250 g whole milk
- 15 g fresh yeast for a slow rise, or 25 g for same-day baking
- 1 large egg
- 70 g sugar
- 9 g fine salt
- 5–6 g freshly crushed cardamom seeds
- 110 g soft butter
Cardamom filling
- 150 g soft butter
- 120 g brown sugar
- 30 g cane sugar
- 8–9 g cardamom seeds, coarsely crushed with a few whole
- 10–15 g wheat flour
- 1 tsp vanilla paste, optional
- A small pinch of salt
The flour helps keep the filling inside instead of letting it run onto the baking tray.
Syrup and topping
- 50 g water
- 50 g sugar
- 3–4 g coarsely crushed cardamom seeds
- 1–2 tbsp cane sugar, optional
Method
1. Prepare the cardamom
Open the pods and remove the seeds. Crush some finely, some coarsely, and leave only a few whole. Divide them between dough, filling and topping.
2. Mix the dough
Dissolve the yeast in the milk. Add the egg, sugar, cardamom and most of the flour. Knead on low speed for about five minutes, then add the salt.
3. Add the butter
Add the soft butter a little at a time. Knead for another 8–12 minutes until smooth and elastic. The dough may remain soft and slightly sticky; too much extra flour creates a dry centre.
4. First rise and chill
Cover and rise for 45–60 minutes. Refrigerate for at least two hours, ideally 8–12. For same-day buns, rise longer at room temperature and chill for 30–45 minutes before rolling.
5. Make the filling
Mix butter, both sugars, cardamom, flour, salt and optional vanilla until uniform. Do not whip it very airy, or it escapes more easily during baking.
6. Roll and fold
Roll the cold dough to roughly 50 × 40 cm. Spread filling to the edges. Fold one third into the centre and the other third over it to form three layers. Roll slightly longer; chill for 15 minutes if it becomes soft.
7. Shape
Cut 12 wide strips. Twist each several times, wrap around two fingers and tuck the end underneath. Shape them fairly tightly for more weight and less tea-bun airiness.
8. Final proof
Place well apart on baking paper and proof for 60–90 minutes. They should grow noticeably without necessarily doubling. Brush with beaten egg if you want a more golden surface.
9. Bake
Bake at 200–205°C conventional or 185–190°C fan for approximately 14–18 minutes. Start checking after 13–14 minutes. They should be golden and slightly crisp outside while remaining moist in the centre.
10. Glaze
Briefly boil the water and sugar until dissolved. Brush a thin layer over the hot buns and immediately add the coarsely crushed cardamom, plus a little cane sugar if desired. Rest for at least ten minutes.
Storage
The buns are best the same day. Freeze after cooling, thaw and reheat gently. Aggressive reheating dries them out.
Three practical cardamom-bun routes
Amager
- Alice
- Den Bette
- Nordisk Brød
- Jato Bakery
- Bagerdygtigt
- Svaneke Brød 2300
- Kajakhotellet if you want to finish by the water
Den Bette and Nordisk Brød are the essential stops. Share the buns instead of trying to eat one whole bun at every bakery.
Central Copenhagen, Østerbro and Nordhavn
- RUG near Central Station
- Juno in Østerbro
- Sinne Gas in Ryesgade
- Andersen & Maillard in Nordhavn if availability is confirmed
North Zealand
- Det Høje Brød in Gilleleje
- Bagt if almonds are suitable for you
- Gilleleje Havns Bageri for other classic Danish pastries
- Wild Mikrobageri in Hornbæk after checking its selection
- Tisvilde Brød on a longer trip
Continue your Copenhagen trip with my local guide to things to do in Copenhagen, the guide to 25 Copenhagen restaurants and the list of Thai restaurants in Copenhagen.
The final verdict
Den Bette is still my number one. It offers the best combination of forceful cardamom, large seeds, robust dough, slight crispness, a moist centre, useful size and value.
Juno is second for continuous production, warm service and aromatic seeds, although the dough is too airy for my personal top spot. Det Høje Brød and Nordisk Brød share third. Nordisk Brød is the indulgent, sticky choice; Det Høje Brød is my clear destination in North Zealand.
Espresso House, Alice, Meyers and Jato share fourth, followed by RUG. Sinne Gas, Andersen Bakery and Bodenhoff share sixth. Bagerdygtigt is seventh and Svaneke Brød eighth. Hart and Kajakhotellet share ninth, while Kasada sits tenth.
Conditori La Glace is number 11. I still recommend visiting for its celebrated cakes, but its dry and very mild cardamom bun fell short in this particular test. Lidl is twelfth and the best-tasting of the inexpensive industrial products I tried, but it is not a recommendation. SuperBrugsen in Gilleleje is thirteenth; Kvickly, Føtex and Lagkagehuset share last place.
Frequently asked questions
Where can I find the best cardamom bun in Copenhagen?
My favourite is Den Bette on Kirkegårdsvej on Amager. It combines heavy dough, strong cardamom, large seeds, a slightly crisp surface and a moist centre.
Where is Copenhagen’s stickiest cardamom bun?
Nordisk Brød on Holmbladsgade. Its rustic bun is very sweet and packed with a custard-like or filling-like centre, crisp edges and large cardamom seeds.
Is Juno worth the queue?
Yes, especially if you love soft Swedish-style buns and strong cardamom. Continuous baking means the buns are often warm and fresh.
What is the best cardamom bun in North Zealand?
Det Høje Brød by Gilleleje Station. Arrive early or reserve one because production often sells out.
Which chain has the best cardamom bun?
Espresso House was the positive chain surprise: carefully warmed, pleasantly moist and well balanced.
Why are cardamom buns so often sold out?
Small bakeries have limited capacity and must avoid food waste. My practical advice is to call or write ahead. Den Bette’s use of Too Good To Go also shows how possible leftovers can be sold the next day instead of discarded.
What is the difference between a cardamom bun and a cardamom swirl?
The terms overlap. “Swirl” usually points to the shape, while “bun” often suggests softer Swedish-style dough. In practice, Copenhagen’s versions range from airy buns to compact pastry-like spirals.
Do whole green cardamom pods go into the recipe?
No. Open the pods, remove the dark seeds and discard the tough green husks. Use a mixture of finely crushed, coarsely crushed and a few whole seeds.
Are cardamom buns healthy?
No. They are sweet pastries based on flour, sugar and fat. Enjoy them occasionally, not as health food.
Is your favourite bakery missing?
Know a cardamom bun that deserves to knock Den Bette off the top spot? Leave the bakery’s name in the comments below. It may become my next destination.
Sources and official product pages
The taste judgements are my own. I used the following official or primary pages for addresses, products, ingredients or practical information:
- Den Bette
- Juno the Bakery and reservations
- Det Høje Brød
- Nordisk Brød
- Espresso House
- RUG Bakery
- Andersen Bakery
- Bagerdygtigt
- Hart Bageri
- Jato Bakery
- Conditori La Glace
- Lille Bakery
- Sinne Gas and VisitCopenhagen
- Kajakhotellet and Kasada
- Emmerys ingredient and allergen overview, June 2026
- Lidl bake-off overview, August 2026
- Danish Veterinary and Food Administration on additives
