by Franklin on January 28, 2015
Copenhagen Pastry is an authentic Danish pastry shop. They use the best ingredients and their technique is so refined. This creates pastries that are flaky, light, and delicate. Their fillings are traditionally almond paste and custard, and got to try a variety of their treats. My favorite was the Kringle. It was the sweetest of the bunch, but not too sweet. The flaky crust and the custard, almond paste mixture was perfect. I’m not fond of almond extract or the taste of almond in pastries, but theirs was delicate and used sparingly. The Crown and Spandauer was similar the the Kringle, but just in various ratios of custard and almond paste.
I can’t wait to go back and try their other pastries and their rye bread!
The Kringle – almond paste, custard, sugar
The Spandauer – almond paste, sugar
The Nougat Crown – almond paste, custard, hazelnut cream
by Franklin on October 17, 2014
I came to Superba Food + Bread for a cup of latte and their famous Kouign Amann. I was looking forward to eating that sweet sweet, burnt sugar crusted bread with a nice cup of latte. I did get my latte, but instead of something sweet I got something savory. Sadly, they were out of the Kouign Amann. Instead of leaving, I decided it was a sign to eat healthier and went with the avocado toast.
The cup of latte was really nice. From the latte art to the coffee, everything was as expected. Honestly though, I don’t like lattes by itself. I needed something sweet. Heck, even a donut sounded perfect at that moment. Still though, the avocado toast and latte
The avocado toast was quite delicious. This being just snack time, we didn’t want to get anything heavy. The toast had a spread of avocado that so ripe and perfect. I liked the addition of the cilantro as an ode to the ever so popular guacamole. The zing of the chilies gave a nice heat and zap to the tongue — otherwise, this dish would have just been much too boring. I liked the addition of sprouts on top — it gave an element of healthy greens and texture. The bread used was quite nice as well — firm and crusty, but not dry.
I wish I could have tried more things, but we really just came here for the Kouign Amann. I hope to get here a little earlier as the bakery closes at around 3PM. The restaurant is a bit interesting though. It’s a casual coffee and pastry shop, yet its high end dining with wine glasses and Sunday supper — and you can eat outside on the benches. I really think their pastries are where they shine. From the Kouign Amann to the everything croissant, they are highly sought after and sell out quickly. More than dinner or lunch service, I am excited to finally get my pastries. Some day.
