The history of Danish pastries

Danish pastries, known in Denmark as “wienerbrød” (Viennese bread), have an origin that dates back to the 19th century. Their story begins in 1850 during a strike by Danish bakers. To meet the demand for bread and pastries, local bakers hired foreign professionals, including Austrian bakers. It was at this point that Danish pastry began to transform under the influence of Viennese techniques, from which the name “wienerbrød” originates.

One of the key figures in this transition was the Austrian baker August Zang, who popularised Viennese pastries in Paris in the mid-19th century. Zang and other bakers introduced the use of laminated butter dough, a key technique that gives Danish pastries their characteristic flaky and crispy texture. This innovation was adopted and perfected by the Danes, creating their own version with sweet and savoury fillings.

Traditional Danish pastries are made with a rich butter and yeast dough that is folded and laminated multiple times, similar to the process used for croissants. However, Danish pastries differ in their various shapes and the inclusion of fillings such as pastry cream, jam, almonds, and candied fruits.

In 1915, Danish pastries arrived in the United States, introduced by Danish immigrants. In the U.S., “Danish pastries” became extremely popular, and over time, variations adapted to the American taste emerged, featuring glazes and sweeter flavours.

A notable figure in the popularisation of Danish pastries in North America was Lauritz Kløver, a Danish baker who opened a bakery in New York in the early 20th century. His version of Danish pastry attracted large crowds, contributing to its consolidation in the international market.

Today, Danish pastries are a symbol of Danish pastry-making and are enjoyed worldwide. Their history reflects the fusion of cultures and techniques, making them a treat that transcends borders. The authenticity and quality of a good Danish pastry lies in the art of laminating the dough and achieving the perfect balance between the crisp exterior and the soft interior, a tradition that has endured for over 150 years.