Situated in the district of Frederiksberg, you will find Hart Begeri, a neighbourhood bakery run by world-class baker Richard Hart. Hailing from San Fransisco's iconic bakery Tartine, he has brought his sourdough expertise and has fused it with Danish traditions to produce high-quality, innovative baked goods. Richard has travelled across Denmark and Europe in search of inspiration and the most sustainably sourced ingredients with which to create his artisanal breads and pastries.
Richard Hart - Baker in Chief
Every product is made by hand at the bakery, but unlike a traditional bakery, they don't bake during the night, preferring to bake in plain view so the diners can enjoy the full experience. The kneading, the smell of yeast, the heat all add to the warm neighbourhood vibe.
But it's not just theatre; it's the quality of the ingredients and fresh-baked taste that keep their customers coming back for more. Daily breads include Richard's City Loaf Sourdough, “ryeso”-infused super seeded rye, spelt loaves, baguettes and buns. If it's a sweet treat you're after, they produce mouthwatering traditional pastries like fastelavnsboller (lent buns) and European delights such as burnt Basque cheesecake.
Richard's aim when opening Hart Bageri was to bring something special to the neighbourhood; we only wish we lived around the block, it must smell divine.
Hart Bageri Gl. Kongevej 109, 1850 Frederiksberg, DK