THE DANISH PASTRY RITUAL
Danish pastry, also known as Wienerbrød in the Scandinavian countries, is made of Danish dough, a leavened type of puff pastry containing eggs and sugar. Though Wienerbrød is currently connected to Copenhagen, it was actually invented in Austria and brought to Denmark 150 years ago. There it
was re-adapted to suit the Scandinavian taste which demands sweeter and richer products.
Today, our pastry lives up to this history. It owes its unique taste to the intricate combination of multiple layers of Danish dough made with flour, butter and a gentle touch of sugar. Its soft texture is the result of an extended leavening process. The arousing aromas are produced by setting the oven at the perfect temperature.