The Craft of Baking in Copenhagen

The Craft of Baking in Copenhagen is a photographic portrait of one of the world’s most influential contemporary baking scenes, written by Michael Nielsen and published by Helmin Publishing.

Across 16 acclaimed Copenhagen bakeries — including Juno the Bakery, Hart Bageri, Andersen & Maillard, Apotek 57, Flere Fugle, and many more — the book goes behind the counter to look at the craft behind bread and pastry: early mornings, precise techniques, deeply fermented sourdoughs, laminated doughs and the people responsible for them.

The book also considers why Copenhagen has become such an important destination for artisan baking, where Nordic ingredients, technical ambition and a highly developed visual sensibility come together. Photography and intimate texts give access to the working environments, traditions and individual approaches behind each bakery.

About The Craft of Baking in Copenhagen
Written by Michael Nielsen, the book treats baking as both craft and contemporary culture. Rather than functioning as a conventional bakery guide, it documents Copenhagen’s current baking scene through places, people and process, making it as much a city portrait as a food book.