Pop-Up Pick: Scandinavian kringles, cremebollers and seedy loaves now available at the Bay on Queen
For those unschooled in the art of Scandinavian pastry making, a kringle is a kind of flaky pretzel and a cremeboller is a crusty bun filled with custard. Both are currently available at The Danish Pastry House, a small shop that recently popped up at Hudson’s Bay on Queen Street in honour of last week’s visit from the Danish royal family. The bakery, which has a permanent location in Oakville, specializes in wienerbrød (direct translation: Vienna bread), a yeasty puff pastry that shatters into feathery flakes at the lightest touch, and it comes in multiple forms—along with kringles and cremebollers, the business’s authentically Nordic baking staff churns out høj snegls (snail-shaped buns), tebirkes (poppy seed rolls) and wienerstang (pastry logs filled with custard and almond paste), plus loaves of super-dense Danish rye bread.
The Danish Pastry House, Hudson’s Bay, 176 Yonge St., 416-861-9111
2 thoughts on “Pop-Up Pick: Scandinavian kringles, cremebollers and seedy loaves now available at the Bay on Queen”
You don’t want to miss this! These pastries are unbelievably good… and addictive.
Yes they are. Best pastry in the world.Notice, there are nothing called cheese danish pastry in Denmark. I have no idea who came up with that recipe. ; – )
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