The Art of Baking Danish Pastry

The best surprise here is the sheer amount of pastry you make. In about three and a half hours, you work through cinnamon rolls, Spandauer, and poppy seed and sesame seed twists, then pack your finished baking into boxes for later. I like the small group of no more than 12 and the practical teaching from Chef Frederik Terrible. You are not just watching a show.

I also like that the class begins at 9:00 am, leaving the rest of your day open for Copenhagen. The recipes arrive by email, so this is more useful than a one-off sugar rush. You can keep practicing at home, though you should plan for a fast-moving class and a lot of pastries to carry, share, or eat over the next few days.

Key points at a glance

• Expect a serious pastry haul: Several people leave with two full boxes, and one group made about 36 pastries.
• Chef Frederik Terrible leads the class: His style combines clear instruction, patience, humor, and firm timing.
• You work with real techniques: Kneading, rolling, folding, shaping, and filling are all part of the session.
• The class takes place in Frederiksberg: The meeting point is west of central Copenhagen and is near public transportation.
• Come hungry for learning, not breakfast: You will make enough baked goods to feed more than one person.
• Recipes are sent afterward: The class gives you a practical way to repeat the pastries at home.

Why this Frederiksberg baking class is worth your morning

Copenhagen has plenty of places to eat Danish pastry, but a baking class lets you understand what is on the plate. The appeal here is hands-on work. You learn how dough behaves, how pastry is rolled and folded, and how different fillings change the final result.

That matters because laminated and enriched dough can look simple in a bakery case. It is not always simple to handle. The class breaks the process into manageable steps, with Chef Frederik showing the technique before you try it yourself. You get help as you work, rather than being left alone with a bowl of dough and a vague recipe.

The format also suits a mixed group. You do not need to be an experienced baker. The preparation and step-by-step instruction make it possible for beginners to keep up, while more experienced cooks can pay closer attention to dough handling, shaping, and filling.

The class is offered in English, which makes the instruction easy to follow for international visitors. It is also social without requiring a separate food tour or a long day of organized sightseeing. You work beside a small group, compare results, and share the pleasant problem of having too many pastries at the end.

Getting to Grundtvigsvej 10A in Frederiksberg

The class meets at Grundtvigsvej 10A, 1864 Frederiksberg, at 9:00 am. Frederiksberg is west of Copenhagen’s city center, and the meeting point is near public transportation, so you do not need to arrange a private transfer.

Give yourself extra time to find the entrance. The building can be confusing from the street, and the actual entrance may be around the other side from the location shown by Apple Maps or Google Maps. One useful report pointed out that bus 31, followed by a short walk, worked well, but the supplied details do not promise a particular transit route for every date.

That small bit of planning matters. A few minutes late is not ideal when the class begins with dough preparation, and the work moves at a steady pace. One late arrival was able to catch up, but you should not count on having a relaxed first half-hour. Check the address, study the entrance, and aim to arrive early.

The activity ends back at the meeting point. From there, you can return toward central Copenhagen or continue exploring Frederiksberg. Since the class finishes before the main part of the day, it fits well with a museum visit, a walk, or lunch elsewhere.

The pastry lesson: kneading, rolling, and folding

Chef Frederik begins with a demonstration of basic baking skills. You see how to knead the dough, how to roll it to the right thickness, and how to fold it for the pastries you will make. These are not decorative details. Small changes in pressure, shape, and folding can affect how the finished pastry rises and feels when you bite into it.

The teaching style is structured and direct. Chef Frederik is described as funny but firm, which is a useful combination in a class where several steps must happen at the right time. He gives instructions clearly, checks on each person, and helps when a shape or fold goes wrong.

Pay close attention at the start of each task. The pace is lively, and the chef may talk quickly while explaining how to assemble a pastry. That keeps the morning moving, but it means you should ask questions while you are working rather than wait until the end.

The hands-on format is the real value. You do not simply decorate a pastry made by someone else. You handle the dough, add fillings, shape the pieces, and see them through baking. For a novice, that makes the process less mysterious. For a home baker, it gives you details that a printed recipe often leaves out.

Three Danish pastries, with plenty of practice

The sample menu includes three named pastries, though the class has also been described as covering four types on some occasions. Menus may change, and the final selection can shift during the year, so do not treat the sample list as a permanent promise.

Cinnamon rolls, or kanelsnegle

Cinnamon rolls are a friendly place to begin. The shape is familiar, but the dough and filling still require care. You learn how to roll the dough, spread the filling, and form individual pieces so they bake evenly.

These are the pastries most likely to disappear quickly at home. They are easy to share with family or friends, and they make a good test of what you learned about rolling and shaping.

Spandauer Danish pastry

The Spandauer is one of the classic Danish pastries on the menu. It gives you practice with forming an open pastry and handling a filling without losing the shape during baking.

This is where the class becomes more than a cinnamon-roll workshop. You work with another form, another balance of dough and filling, and another way to create a finished pastry that looks at home in a Copenhagen bakery.

Poppy seed and sesame seed twists

The poppy seed and sesame seed twists, called frøsnapper, are a particularly distinctive part of the session. They bring a nutty, savory edge to a morning otherwise filled with sweet pastry.

The twists also require careful shaping. Their appeal is partly visual, but the combination of seeds and pastry gives you a different flavor from the cinnamon rolls and Spandauer. If you are making these for a group at home, prepare to share generously.

Coffee, tea, and the box problem

Once the pastries have baked, the class serves tea and coffee while you taste the results. This pause gives you time to enjoy the work before packing the rest away.

Do not plan a large breakfast immediately before class. You will be surrounded by baked goods for much of the morning, and the portions add up. The class is generous with dough and fillings, and several participants describe leaving with two full boxes. One account puts the total at roughly 12 pastries per person, while another mentions 36 pastries for a group of three.

The exact amount may vary, but the message is clear: you will probably make more than you can eat on the spot. Bring a plan for sharing. If you are staying in Copenhagen for several days, the pastries can become an easy breakfast or snack. If you are flying home the next day, you may need to give some away or accept that your luggage will have a very sweet companion.

This abundance helps explain the price. At $117.23 per person, the class is not a cheap snack stop. But you receive three and a half hours of instruction, several finished products, drinks, and recipes for future baking. For a food lover, that is stronger value than paying the same amount for one elaborate meal that ends when the plate is cleared.

What the recipes add after Copenhagen

The emailed recipes are one of the most useful parts of the experience. A pastry class can be enjoyable and still fade into memory once you leave. Written instructions give you a chance to repeat the work at home, where you can take more time with the dough and make adjustments.

The class has also provided alternative recipes and suggestions for later experiments. That makes the experience useful for more than copying one morning’s menu. You can treat the recipes as a starting point and build confidence with the methods you practiced.

Keep your expectations sensible. An email recipe cannot replace the chef’s hands-on corrections, especially when dough texture and rolling pressure matter. Still, having the written formulas is a solid follow-up, particularly if you are new to Danish pastry.

A small group with a quick working rhythm

The maximum group size is 12. That is small enough for Chef Frederik to move around the room and offer individual help, while large enough to create a friendly class atmosphere.

The class is not a slow, quiet demonstration. You stay busy, and the timing matters. That is good news if you want to spend the morning doing rather than watching. It may be less comfortable if you prefer a very relaxed pace or need lengthy explanations before every step.

I would choose this class for couples, families with older children, solo visitors who enjoy meeting people, and anyone who wants a break from standard sightseeing. It also works well as a first or last-day activity, with one important distinction. If you take it near the start of your stay, you have more time to eat the pastries in Copenhagen. If you save it for the final day, you can carry some home, but you may have less time to enjoy the full haul.

Timing, booking, and the main drawback

The class lasts about three hours and 30 minutes, beginning at 9:00 am. It is often reserved well in advance, with an average booking lead time of about 70 days. If this is a priority for your Copenhagen visit, do not leave it until the last minute.

Confirmation is sent within 48 hours, subject to availability. The experience requires a minimum number of participants, and if that minimum is not met, you are offered another date or experience, or a full refund.

The strictest point is the cancellation policy. The booking is non-refundable and cannot be changed for any reason, so confirm your schedule before paying. That is especially important for a morning class during a short trip, when a delayed arrival or changed flight can spoil the plan.

The other drawback is practical rather than financial: you must carry a lot of pastry afterward. That is a wonderful problem if you have a kitchen, friends, or several days left in town. It is less convenient if you are heading straight to the airport.

Who should book this Copenhagen pastry class?

Book it if you care about food culture, enjoy learning by doing, or want a distinctly local activity that is not another church, palace, or museum. You get useful skills, a social morning, and a generous edible souvenir.

It is also a strong choice for a couple or small family. The work gives you something to do together, and the finished pastries make the experience feel shared rather than merely observed.

You may want to skip it if you have little interest in baking, cannot manage a fast set of instructions, or have no way to store or share a large quantity of pastry. The class is not a quick tasting. It asks for attention and participation.

Should you book The Art of Baking Danish Pastry?

For most food-focused visitors, yes. The high rating of 5 from 276 posted ratings and a 99 percent recommendation rate match the practical strengths of the experience: a well-organized class, an engaging chef, hands-on work, drinks, recipes, and enough pastry to share widely.

Book early, arrive before 9:00 am, and check the entrance at Grundtvigsvej 10A in advance. Eat lightly, listen closely when Chef Frederik gives instructions, and plan what you will do with the boxes afterward. If those details suit your trip, this is one of Copenhagen’s better ways to spend a morning.

FAQ

Where does The Art of Baking Danish Pastry take place?

The class takes place at the Terrible French Pastry School, at Grundtvigsvej 10A, 1864 Frederiksberg, Denmark.

What time does the class start?

The class starts at 9:00 am.

How long does the baking class last?

The experience lasts approximately three hours and 30 minutes.

Is the class offered in English?

Yes. The experience is offered in English.

How many people can join the class?

The class has a maximum of 12 participants.

What pastries will I make?

The sample menu includes cinnamon rolls, called kanelsnegle, Spandauer Danish pastry, and poppy seed and sesame seed twists, called frøsnapper. The pastry selection may change.

Are food and drinks included?

You taste the finished pastries after baking, and tea and coffee are served during the class.

Do I receive the recipes?

Yes. The recipes used in the class are emailed to you afterward.

Can I cancel or change my booking?

No. The experience is non-refundable and cannot be changed for any reason. If the minimum number of participants is not reached and the class is canceled, you are offered another date or experience, or a full refund.