THE ‘BARBIE BUN’ WITH BLACKCURRANT
RELEASE DATE
January 16, 2025
Barbie is back but with a slightly different shape. This time, a diamond cut-out of croissant dough gets the star treatment. Each base is baked with a dollop of blackcurrant compote in the center, then lush lemon curd and waves of blackcurrant whipped cream are piped on top. A sprinkle of blackcurrant powder really makes the pink pop.
SEMLA
RELEASE DATE
January 6, 2025
Fastelavn is coming! The Copenhageners are coming! At Rondo, preparing for the busiest season of the year means baking thousands of these fluffy cardamom-scented buns. Each one is filled with homemade almond paste and a tantalizing tower of freshly whipped cream before being topped with the infamous lid (or top burger bun, depending on who you ask). A dusting of powdered sugar adds a sweet finishing touch.
PISTACHIO GAMMELDAGS FASTELAVNSBOLLE
RELEASE DATE
February 1, 2025
True to form, Chiara Barla and her team at Riviera are baking a Danish classic with a bit of Italian flare. While it has the shape and feel of a traditional gammeldags fastelavnsbolle, the cream in the center is folded together with rich pistachio paste and the chocolate on top is replaced by pistachio ganache. A green maraschino cherry adds a gorgeous garnish.
SEMLA
RELEASE DATE
January 8, 2025
This semla is a Swedish classic at its finest. Peek in the window at Juno and you’ll see soft cardamom-studded brioche buns being filled with Polynesian vanilla-infused marzipan before getting a generous piping of whipped cream and a sprinkle of chopped Valencian almonds. The semla’s signature ‘hat’ is gently placed on top and a dusting of powdered sugar finishes it all off.
CHOCOLATE AND ORANGE CUSTARD WITH CRÉME DIPLOMAT
RELEASE DATE
January 29, 2025
There’s lamination and then there’s cross-lamination. As a testament to the Andersen & Maillard team’s technical acumen, this fastelavnsbolle tastes as spectacular as it looks. Chocolate croissant dough is baked into an intricate bun with fanned-out layers, then filled with orange-infused chocolate custard and crème diplomat.
"Fastelavnsboller are becoming a form of fine pastry art. Every bun has to look perfect, ready to be photographed and judged."
Emil Glaser, Juno the Bakery
VANILLA AND SALTED CARAMEL
RELEASE DATE
January 17, 2025
At Maison d’Angleterre, each of their flawless fastelavnsboller comprises flaky dough, sweet almond paste, a crunchy component, and light, airy cream. The textures are as important as the stunning aesthetics and every element plays a vital role in creating a harmonious bite. Lucky for us, one of their crowd favorites is making a comeback this year. This fabulously photogenic rendition incorporates salted caramel and supple vanilla cream piped in a hypnotizing spiral.
APPLE YUZU
RELEASE DATE
January 24, 2025
This balanced, buttery bun is Andersen Bakery’s personality in pastry form. With seemingly limitless layers of crispy laminated dough as the base, the artfully assembled fillings pay homage to their Japanese roots. Sweet apples and citrusy yuzu come together with vanilla cream piped in mesmerizing waves before being topped with a crunchy almond cookie. To finish, a vibrant yellow yuzu-infused powdered sugar adds a pop of natural color.
CITRUS MARMALADE AND BURNT HONEY CUSTARD
RELEASE
January 17, 2025
This year, Hart has added an all-new bun that will be featured alongside their classics. A flaky croissant bun is cut in half and filled, first with tart citrus marmalade and then with lusciously creamy burnt honey custard. Toasted chopped almonds and a dusting of powdered sugar top it all off.
GAMMELDAGS FASTELAVNSBOLLE
RELEASE
January 13, 2025
A tried and true classic made with the finest ingredients to be found. A yeasted brioche bun is baked with Kandy Spices cardamom throughout and remonce rolled in the middle. Then, the resulting hollow center is filled with a mixture of pastry cream and whipped cream flavored with Mette Ravn vanilla. The bun is dipped in a rich glaze made with Original Beans chocolate to finish.
COCONUT CREAM WITH ROSEHIP-RHUBARB COMPOTE
RELEASE
January 13, 2025
Ard Bakery’s tantalizing croissant swirl has people trekking across the city to get their hands on this one-of-a-kind bun. New this year is a fastelavnsbolle that brings together Nordic ingredients with a taste of the tropics. A crisp suprême croissant is filled to the brim with both coconut cream and rosehip-rhubarb compote. With flavors like this, the 2025 Fastelavn season won’t know what hit it!
Tour de Fastelavn 2025
We’ve created an epic citywide bike tour that gives you a taste of the ten fastelavnsboller on our not-to-be-missed list. Burn a few calories, eat a few (well, a lot of) calories, and participate in the city’s most spectacular pastry tradition.
The entire journey is 23,6 kilometers by bike and takes around 1,5 hours to complete – not including the ordering and eating part, of course. You’ll visit nearly every neighborhood in Copenhagen and hit the ten best bakeries in town along the way.
Flere Fugle
Bite into a fastelavnsbolle three streets away from Bispebjerg Kirkegård, famous for its Japanese cherry blossoms that bloom every spring. Once you’ve had your fill at Flere Fugle, cycle past Superkilen, a vibrant urban space showcasing elements from cultures worldwide.
Rondo
Pick up your buns at Rondo and head over to Assistens Kirkegård, the resting place of notable Danes like H.C. Andersen, Søren Kierkegaard, and Niels Bohr. Then, continue across the iconic Dronning Louises Bridge.
Riviera
After getting a taste of Italy at Riviera, consider a pit stop at the renowned food hall Torvehallerne. On your way to Østerbro, you’ll pass the Botanical Garden and Natural History Museum. Don’t forget to take a peek at the charming Kartoffelrækkerne, a row of cozy and picturesque houses that celebrities like Lily Collins call home.
Juno the Bakery
Savor a Swedish semla at Juno before leaving Østerbro’s historic charm behind. Head to the modern district of Nordhavn and bravely try your hand at winter bathing. After a refreshing dip in the ocean at Sandkaj, find your next stop on the route. Hopefully you have a towel so you can dry off first!
Andersen & Maillard
Once you’ve warmed up with a fastelavnsbolle and cup of coffee from Andersen & Maillard, bike along the train tracks toward some of Copenhagen’s most scenic highlights. Visit the Little Mermaid, ride by the Langelinie quay, take a walk around the Citadel, and catch a glimpse of the Marble Church as you continue on your way.
Maison d’Angleterre
Taste a fastelavnsbolle worthy of a king just a few blocks from Amalienborg, the residence of the Danish royal family. Pedal from Kongens Nytorv towards the harbor to enjoy the iconic views of Nyhavn, then pass the Royal Library (otherwise known as the Black Diamond) and the Danish Architecture Center. Cross Lille Lange Bridge towards Islands Brygge and continue on your tasty trek.
Andersen Bakery
After sinking your teeth into a technicolored bun at Andersen Bakery, slither your way across Cykelslangen Bridge. Explore the nearby Meatpacking District, a hub of creativity, art galleries, and an eclectic array of food and drinks.
Hart Bageri
Take a ride down Sønder Boulevard with your buns from Hart Bageri in hand, then head to your penultimate stop in Carlsberg Byen. Pass by Vesterbro’s favorite meeting spot, Enghave Plads, on the way.
Københavns Bageri
Stop into Københavns Bageri for their flawless gammeldags fastelavnsbolle, then take a peaceful break at one of the city’s most beautiful parks, Frederiksberg Have, where you can spot elephants from the nearby Copenhagen Zoo.
Ard Bakery
Stick with the elephant theme and swing by the historic Elephant Gate near Home of Carlsberg before heading to Ard Bakery. Just a few meters from the former home of silent movie star Asta Nielsen, an enticing fastelavnsbolle awaits your arrival.
