Copenhagen’s “fastelavnbolle” hype turns February in to peak pastry-time

Rentemestervej 57, 2400 København

The bakery Flere Fugle located in Copehagen’s Nordvest neighbourhood will this year be making three different fastelavnsboller: the old-fashioned, a Pistachio Bomb in a soft brioche bun with a pistachio ganache and praline tied together with mascarpone cream, and a Pink Barbie made from a crispy and buttery croissant dough filled with lemon curd and blackcurrant cream. Their fastelavnsboller will also be served at their sister bakery Lille Fugl.

Classensgade 33, 2100 København Ø
Jægersborggade 9, 2200 København N
Amagerbrogade 48, 2300 København S
Gammel Kongevej 107, 1850 Frederiksberg C

Meyers Bageri is one of the biggest pushers of fastelavnsboller in Copenhagen. This year, they will sell four variants. Two of them are Copenhagen favourites from last year: the old-fashioned fastelavnsbolle and their fastelavnsbolle with prune compote, vanilla cream topped with lemon glaze and blue cornflower, which is only sold on Fridays. What will be new at Meyers is their rødgrød fastelavnsbolle, inspired by the Danish dessert rødgrød med fløde, which is a porridge made from different berries topped with heavy cream and their variant with apples, sour cream foam, and chocolate. Meyers has also made a new interpretation of their chocolate variant, which this year is made from an eclair pastry filled with cocoa craquelin, Sarah Bernhardt cream, and a hazelnut praline.

Otto Busses Vej 45, 2450 København SV

Perron in Sydhavnen is based in the new area of Banegaarden. This year they are presenting four different kinds of organic fastelavnsboller: the classic old-fashioned one and three made from a base of Vienna pastry. One of them will be filled with wild Swedish blueberries and blackcurrant crème. The second one is filled with salted caramel, bergamot curd, lemon crème topped with pistachios. The third one will be an Apple & Cinnamon version. 

Nørrebrogade 62, 2200 København N
Antwerpengade 10, 2150 Nordhavn

Every year the fastelavnsboller from Andersen & Maillard are among the best rated fastelavnsboller in the city. This year they continue their success with three different kinds of fastelavnsboller. Besides selling and old-fashioned, Andersen & Maillard will also serve two version made from a cross-laminated pastry fastelavnsboller. One with vanilla cream, blackcurrant jam, and whipped cream, and one with chocolate/orange ganache with whipped cream.

Århusgade 48, 2100 København Ø

This year at Juno the Bakery you can try three different versions. Two are made with a caramelized brioche filled with either rich vanilla custard, chocolate ganache and whipped vanilla cream or creamy marzipan and blackcurrants and topped with more lightly scented lavender marinated blackcurrants and the softest whipped vanilla cream. They will also be making the Swedish-inspired Semla fastelavnsbolle. The cardamom brioche forms the base together with rich almond marzipan, Polynesian vanilla syrup and bitter almond. The fastelavnsbolle from Juno the Bakery is topped with roasted almonds and a generous amount of lightly whipped cream.

Thorshavnsgade 26, 2300 København S

Fastelavnsboller at Andersen Bakery is like little works of art in all kinds of colours and flavours. They are made on a base of a butter-baked croissant bun with a centre of either cream or mascarpone foam topped with a crispy almond biscuit. Andersen Bakery is a Japanese-Danish bakery that opened in 1959, when the Japanese baker Shunsuke Takaki arrived in Copenhagen. The Japanese sense of aesthetics is also present in the hyped fastelavnsbolle, which this year comes in a total of 5 varieties. This year, they will have the following flavours: raspberries with pistachio cream, chocolate ganache with hazelnut and nougat crème, rhubarb with vanilla crème, blackcurrant and lemon verbena with mascarpone foam, and an apple/yuzy with vanilla crème.

Vesterbrogade 3, 1630 København

Nimb’s patisserie Cakenhagen will create fastelavnsboller this year, tributing craftsmanship, taste, and a love for detail. The flavours will be lemon, mocha, blackcurrant, and chocolate.

Several locations

Hart Bakery is in a league of its own when it comes to fastelavnsboller full of colors and flavor. This year, they will keep their two staples: the old-fashioned one and their blackcurrant version. Hart Bakery will also introduce Burnt Honey and Citrus Fastelavnsboller - crafted with delicate viennoiserie dough, filled with house-made orange and yuzu marmalade, burnt honey custard, and topped with toasted almonds.

Sjællandsgade 7, 2200 København

The bakery Rondo on the corner of Sjællandsgade and Prisesse Chalottes Gade in Nørrebro are treating us with old-fashioned and Swedish-inspired fastelavneboller this year: “Our fastelavnsbolle this year is the classical Swedish semla. A delicious cardamom fastelavnsbolle with almond cream and vanilla whipped cream”. Rondo only uses organic ingredients for their fastelavnsboller.

Bredgade 68, 1260 København

Designmuseum Denmark’s café Format will this year serve a fastelavnsbolle made from flaky laminated croissant dough created by their Pastry chef Mihályi Zita. The first one is filled with cherry jam and crème diplomat dusted with dehydrated cherry on top. The second one is filled with a hazelnut crème and whipped crème with chopped hazelnuts sprinkled on op. The fastelavnsboller will be available in limited numbers at their pop-up Lille Format from 8th February 10 o'clock. The fastelavnsbolle pop-up is open on the 8., 9., 15., 16., 22. and 23. February plus on the 1. and 2. March.⁠

Flaskehalsen 22, 1778 København V

The bakery Københavns Bageri, located in The Carlsberg City District, cultivates and salutes the original Danish baking tradition and will this year focus on the old-fashioned type, which at Københavns Bageri is a soft and airy cardamom dough filled with almond remonce and Crème Diplomat lastly dipped in dark chocolate glaze.

Nørrebrogade 176, 2200 København N

Coffee Collective’s bakery Collective Bakery will this fastelavns season bake two types of buns: the classic old-fashioned one and the Semla. Collective Bakery’s classic fastelavnsbolle is filled with both jam and vanilla custard. They are afterwards glazed with a chocolate ganache made from Danish Friis-Holm chocolate and topped with dry raspberries and a bit of salt. Their Semla fastelavnsbolle will at Collective Bakery also incorporate coffee, as they mix espresso in their almond paste and top them off with espresso grounds. Their Semla is only available in their bakery from Friday-Sunday, while the classic one is also available at all Coffee Collective coffee bars.

Tietgensgade 39, 1704 København V

The artisanal bakery Rug Bakery located in the hotel Villa Copenhagen will this year be selling three types of fastelavnsboller. The classic old-fashioned type, the semla and a maritozzo. The maritozzo is originally an Italian cream bun and this fastelavns season Rug Bakery will create its own take on the sweet pastry, which will be a brioche bun filled with kumquat and blood orange Chantilly cream.

Fredericiagade 57, 1310 København K

The bakery and eatery Apotek 57, located in Frama’s charming flagship store will this year introduce three different flavours of their fastelavnsbolle.  One will be with cardamom and almond, one with citrus, and one with cocoa and hazelnut. All of the pastries have the same base of brioche buns with whipped cream.

Ryesgade 118, 2100 København Ø

At Leckberbaer, you can try choux pastries fastelavnsboller, which is made with a base of vanilla cream and comes in four different flavours: passionfruit, blackcurrant, apple/yuzu and rhubarb. Their fastelavnsboller will only be sold during the weekends.

Ny Carlsberg vej 40, 1760 København V

At the brunch eatery and bakery Cadence, located in The Carlsberg City District, this year’s fastelavnsboller will be made from a signature laminated dough and comes in two flavours: cherry compote with mascarpone and chocolate ganache with orange oil.

Enghave Plads 7, 167 Vesterbro

At Bageriet Brød in Enghave Plads at Vesterbro, you can try a classical old-fashioned version or their take on the Swedish semlor fastelavnsbolle. Here, it is served as a croissant filled with whipped cream and almond cream. 

Guldbergsgade 29A, 2200 København N

The Sicilian eatery and former bakery Mirabelle Spisería has, with their bakery concept Lazy Bakery, created Italian versions of the Danish fastelavnsbolle. At Mirabelle Spisería, the fastelavnsbolle is made from a brioche bun and comes in either a pistachio or lemon flavour.

Skoubougade 3, 1158 København

La Glace is the oldest pastry shop in Denmark, and it is always popular, often with lines of people in front of the windows waiting for their taste of heaven. Fastelavnsboller is also a big thing at La Glace, which creates new versions every year. 

Nansensgade 64, 1366 København K

The bakery Riviera, created by Italian Chiara Barli, will this year make three different fastelavnsboller inspired by the old-fashioned variant but infused with Italian flavours. The most classic variant will be with a chocolate glaze filled with vanilla pastry and hazelnuts from Piemonte. The two others will be filled with, respectively, a Bronte pistachio cream and an Italian lemon cream. The bun is a soft milk brioche and is decorated with a maraschino cherry to resemble a bit the look of a  Sicilian cassatina.