This might sound odd (or maybe not, if you know me), but this place was the main reason I wanted to come to Bari. It was featured on an episode of Milk Street TV, and they were talking about the focaccia here so reverently that I couldn’t help but want to check it out. So I did!
Amorette’s Patisserie is a bakery in Disney Springs that sells some seriously fancy looking pastries.
I’m just gonna say it. Pastries in Copenhagen > pastries in Paris.
Yeah, that’s right. I went there.
The tebirkes at Meyers Bageri was so good, I kinda had to go back.
I was actually pretty excited to try Hart Bageri. It’s the brainchild of Richard Hart, the former head baker at the legendary Tartine Bakery in San Francisco. He teamed up with Rene Redzepi (the guy behind Noma — generally regarded as one of the best restaurants in the world) to open his own bakery in Copenhagen last year.
I heard someone say that tebirkes is to Denmark what a croissant is to France. Obviously, I had to try one.
They take their cinnamon rolls (or kanelsnegle) pretty seriously in Copenhagen, and most people seem to agree that some of the tastiest ones can be found at Skt. Peders Bageri.
I just ate one, and yeah — that makes sense. It’s amazing.
After my disappointing experience with the lauded (but sadly mediocre) waffles at Maison Dandoy, it felt like I had unfinished business. How could I leave Belgium without having delicious waffles?
Obviously you can’t go to Belgium without getting waffles.
I mean, I guess technically you could. If you’re an idiot.
Thessaloniki turned out to be a way better food city than I had imagined. I’ve always liked Greek food, but the sheer amount of amazing dishes that I’ve had here puts Thessaloniki on a shortlist of my favourite food cities.