The Art of Baking Danish Pastry

The best part of this Copenhagen activity is simple: you do not just eat Danish pastry, you learn how the layers, fillings, and shapes come together. At Terrible French Pastry School in Frederiksberg, Chef Frederik leads you through kneading, rolling, folding, and baking, then sends the recipes home with you.

I like the small group of up to 12 and the generous amount of dough and filling. I also like the useful timing: the 9:00 am start gives you a full afternoon for Copenhagen after class. The main catch is that Chef Frederik can speak quickly while demonstrating, so listen closely and ask questions as you work.

Quick take on the baking class

• Make several Danish pastries by hand, including cinnamon rolls, Spandauer, and poppy seed and sesame seed twists.
• Learn from Chef Frederik, whose teaching is described as clear, patient, funny, and well organized.
• Take home a large haul, often about a dozen pastries per person, or even more depending on the class.
• Enjoy coffee and tea after baking, with time to taste what you made.
• Receive the recipes by email, so the class continues in your own kitchen.
• Reach the school in Frederiksberg, west of central Copenhagen, by public transportation and a short walk.

What happens during the 3.5-hour class

This is a hands-on morning, not a pastry demonstration where you watch from the back of a room. You work through the basic dough techniques, then shape and bake several kinds of Danish pastry under the chef’s direction.

The class begins at 9:00 am at Grundtvigsvej 10A in Frederiksberg. You will meet the rest of the group at the school and settle in before the first demonstration. The group is capped at 12 people, a useful limit for a class where everyone needs room to roll dough and access to the instructor.

Chef Frederik starts with the foundations. You learn how to knead, roll, and fold the dough, along with the practical details that make Danish pastry different from a simple sweet bun. These steps can look easy when a professional does them. They are less obvious when you try them yourself, so the chance to work through each stage matters.

The class is organized around demonstration followed by practice. Chef Frederik shows the next step, then you repeat it at your station. He checks on the work as you go and helps correct problems before they reach the oven. That structure suits beginners, but it also gives experienced home bakers a chance to sharpen their handling of laminated dough and fillings.

The pace is steady. You stay busy for most of the 3.5 hours, with little dead time. That is good value, but it also means you should not expect a leisurely cooking lesson with long pauses between steps.

Cinnamon rolls, Spandauer, and seed twists

The listed menu includes three classic Danish pastries:

• Kanelsnegle, the Danish cinnamon roll
• Spandauer, an open Danish pastry with filling
• Frøsnapper, a twisted pastry with poppy seeds and sesame seeds

The exact class selection may shift, and participants have described making four types on some dates. The poppy seed and sesame seed twists are especially memorable when made with marzipan filling. That combination gives the class a taste of Danish baking beyond the familiar cinnamon roll.

You will shape the dough yourself rather than simply decorate pastries that someone else has prepared. That makes the session useful after your holiday. You leave with an understanding of the motions, not just a picture of finished pastries.

The generous quantities are one of the class’s defining features. Several participants describe taking home about 12 pastries each, while one group counted 36 pastries for three people. You will likely have far more than you can eat during the morning. Bring a plan for sharing with friends, family, or fellow travelers, especially if the class falls near the end of your stay.

Why the small group matters

A maximum of 12 people is a strong feature for this kind of lesson. Pastry work depends on timing and texture, and you can easily miss a short demonstration if the room is crowded. A smaller class gives Chef Frederik a better chance to check whether your dough is rolled correctly or whether a pastry needs reshaping before baking.

The group setting also adds a social side without turning the morning into a large organized event. You work alongside people from different places, compare shapes, and share the satisfaction of seeing the pastries come out of the oven.

This is still a real class, not a casual drop-in. Chef Frederik is described as funny but firm, and the instructions move forward in a set order. That is helpful when you want to produce good pastries, but it means you should stay focused.

If you arrive late, you may need to catch up quickly. One participant arrived late and was able to rejoin the class, but arriving at 9:00 am is the safer choice. You will have more time to understand the dough before the class moves to shaping.

Meeting Chef Frederik in Frederiksberg

Frederiksberg sits west of Copenhagen’s city center and is served by public transportation. The meeting point is Grundtvigsvej 10A, 1864 Frederiksberg, Denmark.

Allow time for the final walk and check the entrance carefully. The actual entry point can be around the other side of the street from the location shown by some phone map apps. This is a small but important detail. You do not want to arrive at 8:59 am and waste time circling the block.

The activity begins and ends at the same place. There is no sightseeing transfer through Copenhagen, so you arrange your own transport to and from the school. That makes the morning easy to pair with another plan in Frederiksberg or central Copenhagen.

The location also affects your day in a positive way. Finish the class around midday, then choose your next stop without being tied to a long return transfer. The morning schedule works well for a food-focused day, a museum afternoon, or a relaxed wander through Copenhagen.

Coffee, tasting, and the pastry haul

Once the pastries are baked, tea and coffee are served. This is your chance to taste the results while they are fresh and compare the different styles.

Do not plan a large breakfast before class. You will be working with sweet dough, fillings, and baked goods for several hours, and the class produces a great deal of food. The practical problem is not getting enough to eat. It is deciding what to do with the boxes afterward.

The class does not appear to offer a small, carefully portioned tasting menu. It is built around making and taking home a substantial quantity. That is excellent for families, couples, and anyone who wants to share Danish baking at home. It is less convenient if you are flying out immediately or traveling with no room for food.

One useful tip is to schedule the class early in your Copenhagen visit. You can enjoy the pastries during the rest of your stay and share them with people you meet. If you book it on your final morning, you may have to carry several boxes to the airport or leave some behind.

The recipes make the class useful after Copenhagen

The recipes are emailed after the class. That follow-up adds real value because Danish pastry takes practice. You may remember the general method, but exact quantities, fillings, and baking instructions are much easier to use when written down.

The recipes also turn the class into a lasting part of your trip. Instead of returning home with only photographs and a full stomach, you can try the pastries again in your own kitchen.

The class is especially useful for a beginner who wants clear instruction without needing prior baking skills. You work through the process one stage at a time, and the chef assists as problems arise. More experienced bakers can still benefit from the professional handling techniques and alternative recipes shared after class.

Keep your expectations realistic. One morning will not make you a Danish pastry expert. It will give you a sound introduction, practical repetition, and recipes you can test again.

Is $117.23 a fair price?

At $117.23 per person, this is not a cheap breakfast. It is also more than the cost of buying several pastries from a Copenhagen bakery.

The value comes from the amount of instruction and food included. You receive about 3.5 hours of active teaching, hands-on practice, coffee or tea, several finished pastry styles, and recipes for home use. The quantity you take away can be substantial, sometimes around a dozen pastries per person.

That makes the price easier to justify for couples, families, and food lovers who would otherwise spend money on multiple bakery visits and a separate activity. It is less compelling if you only want to taste a single excellent Danish pastry. Copenhagen has plenty of simpler ways to do that.

I would also count the social and practical value. You spend a full morning learning a local food tradition, then still have the afternoon available. For a food-focused visit, that is a better use of time than simply joining another passive tasting.

Who should book this class?

This class fits you best if you:

• Like food activities that keep your hands busy
• Want to learn a technique rather than only sample a dish
• Are visiting Copenhagen with a partner, family member, or food-loving friend
• Enjoy meeting a small group of people in a relaxed classroom
• Have room in your schedule for a full morning
• Can make use of several boxes of pastries
• Want recipes to try after returning home

It is also a good choice for novice bakers. You do not need to arrive with advanced pastry skills. The step-by-step format and individual help are designed to make the process manageable.

You may want to skip it if you dislike structured classes, have a very tight morning schedule, or will have no way to carry or share a large quantity of baked goods. The pace is active, and the chef’s instructions may come quickly.

The class is offered in English, which makes it practical for international visitors. It is not a sightseeing tour, so choose it for the baking itself rather than for views or city landmarks.

Booking and practical details

The activity is typically booked about 70 days ahead, so reserve early if your Copenhagen dates are fixed. Confirmation is sent within 48 hours, subject to availability.

The class requires a minimum number of participants. If the provider cancels because that minimum is not reached, you are offered another date or activity, or a full refund. Your own booking is otherwise non-refundable and cannot be changed, so check your schedule carefully before paying.

Use the full address, Grundtvigsvej 10A, when planning your route. Public transportation is nearby, but allow extra time for the walk and confirm the entrance on arrival.

My verdict: a strong choice for food lovers

I would book this class if I wanted one active, distinctly Danish morning in Copenhagen. Chef Frederik’s organized instruction, the small group, the large pastry haul, and the emailed recipes give the $117.23 price a solid return.

The most important caution is quantity. You will probably make far more than you can eat alone, so plan to share. Also arrive ready to focus, since the class moves quickly once the dough work begins.

For a simple bakery stop, choose something cheaper and shorter. For a practical food lesson that leaves you with skills, recipes, and enough cinnamon rolls and twists to feed a small group, this is a smart Copenhagen pick.

FAQ

Where does the Danish pastry class take place?

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

What time does the class start?

The class starts at 9:00 am.

How long does the activity last?

The class lasts approximately 3 hours and 30 minutes.

Is the class taught in English?

Yes. The activity is offered in English.

How many people can join the class?

The class has a maximum of 12 participants.

Which pastries will I make?

The listed pastries are cinnamon rolls called kanelsnegle, Spandauer, and poppy seed and sesame seed twists called frøsnapper. The selection can include four pastry types on some class dates.

Do I get to take pastries home?

Yes. The class produces a generous amount of pastry, often about 12 pieces per person. You should be prepared to share or carry several boxes.

Are the recipes provided after the class?

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