Andersen & Maillard

Andersen & Maillard opened in 2018 inside a former bank on Nørrebrogade 62, one of Copenhagen's busiest streets, with a plan to combine a roastery, bakery and café under one roof. The kitchen starts at 3am, the company says, 'to make sure yours begins the way it should' — laminating croissants and shaping the day's bread hours before the espresso machine turns on. Pastry work is led by Milton Abel, who previously cooked at Noma and Amass before moving to baking, and the coffee is roasted on site in small-origin lots that have included Yellow Catuai, Pacamara and honey-processed beans.

The original Nørrebro location proved popular enough to expand: a second site opened in Antwerpengade, Nordhavn, in 2019, and the company now runs three locations across Copenhagen, including one in the city center. Coffee is sold both direct-to-consumer online and through a wholesale program supplying other cafés and restaurants.

What distinguishes Andersen & Maillard from Copenhagen's other roaster-cafés is the pairing itself — a kitchen that treats pastry with the same single-origin specificity as the coffee, run by a team with fine-dining credentials rather than straightforward bakery training. The 3am start is less a marketing line than the literal mechanism behind croissants laminated, proofed and baked before most of the city is awake.