Andersen & Maillard is what happens when a former Noma pastry chef and a serious barista join forces — and Copenhagen has noticed. Founded in 2018 by Milton Abel and Hans Kristian Andersen, this roastery-bakery-café hybrid roasts its own beans on a Loring roaster and turns out pastries so precise they've become a local obsession. The original Nørrebro location sits in a converted bank branch with design by Daniel Siggerud, and they've since expanded to Nordhavn and Ny Østergade. Go for the cube croissants before they sell out.
A former Noma pastry chef and a dedicated barista turned a Nørrebro bank into Copenhagen's most precise coffee-and-croissant operation — get there before the cube croissants sell out.
Go before 11am — the cube croissants regularly sell out by mid-afternoon, especially on weekends when the line forms early.
Copenhagen's gold standard for coffee and pastry
Andersen & Maillard doesn't really need another review — the queues outside their Nørrebro flagship speak for themselves — but here's the insider take: this is Copenhagen's most complete café-bakery operation, and it's not close. Founded in 2018 by Hans Kristian Andersen (coffee) and Milton Abel (pastry, ex-Noma), the original location is set in a former bank on Nørrebrogade, with a Loring roaster humming in the back and a bakery counter that turns out some of the city's most precise laminated dough. The cube croissant is the thing everyone talks about — a perfectly geometric little pastry that sells out by mid-afternoon — but the kouign-amann, cardamom buns, and seasonal specials are equally worth your attention.
The coffee program is genuinely serious, not just café-serious. They roast on-site and the espresso is consistently dialed in, which puts them ahead of most bakery-cafés in the city. The space itself, designed by Daniel Siggerud, is minimalist and clean — think concrete, warm wood, and a counter that's the real focal point. Seating is limited and it gets packed, especially on weekends, so this is more of a grab-and-go or stand-at-the-counter situation than a lingering brunch spot.
They've since expanded to Nordhavn and Ny Østergade, and while the newer locations ease some of the pressure, the Nørrebro original still has the best energy. Service can be brusque when the line is long — a common complaint in reviews — but the quality of what comes across the counter makes it easy to forgive. If you're in Copenhagen and you care about coffee and pastry, skipping this would be a mistake.