Authentic Danish pastries and deserts have finally arrived in LA. Hygge Bakery bakery is Danish owned and operated with products made fresh daily by Danish trained bakers, using no butter but only trans fat free margarine and high quality ingredients, incl. low gluten flour, creating a light, flaky and flavorful taste. Come try our award winning Spandauer and other deserts today!History of Danish Pastry:                     In the latter half of the 1900-century European bakers and confectioners developed an array of pastries. The Danish baker Niels Christian Albeck was in Austria studying in 1845 and brought three journeymen back to Denmark. It boosted the development of pastry. The first kind was a croissant with remonce, a soft marzipan filling. Many bakers followed suit.
Of these, still operating is the Konditori La Glace in Copenhagen. The newly created cakes had French-sounding names to appear fine and noble. “Napoleon Hat” was first of these mentioned in cookbooks in 1856, when Napoleon Bonaparte may have been in vogue. Curiously, “Mazarin” named after the French Cardinal Mazarin around year 1600 was the inspiration for many Austrian pastries and was first mentioned in Danish cookbooks in 1888.
French cabaret actress Sarah Bernhardt visited Copenhagen in 1911 and master baker Steen invented a cake named after her. A real treat: macaroon with chocolate mousse and coated with dark chocolate and decorated with candied violets. The “Fragilité” is also an invention by master baker Steen: crispy hazelnut macaroon layers with butter cream in between