Andersen & Maillard
The cube croissants paired with house-roasted specialty coffee
Butter and coffee drift from the open counter while trays clink and croissants crackle under the knife. A steady flow of locals pops in and lingers at the window bar, especially lively on weekend mornings. Nab a spot early—by 10 it turns into a cheerful rush and the best pastries vanish first.
In Nørrebro, Copenhagen. Easy to fold into a morning or a longer afternoon; there's usually something else worth a stop within a few minutes' walk.
Andersen & Maillard is a Copenhagen bakery and specialty coffee roaster co-owned by coffee veteran Hans Kristian Andersen and former Noma pastry chef Milton Abel, with multiple locations including the original on Nørrebrogade 62 in Nørrebro (housed in a former bank with an in-house Loring roaster). It is widely considered one of the top croissant spots in the city, famous for its cube croissant — especially the pistachio version — alongside an espresso croissant and chocolate croissant bun. Reviewers consistently advise arriving early as signature pastries sell out, and note prices skew higher than typical Copenhagen bakeries. The space is small and bustling, drawing a hip, local crowd that lingers at the window bar.