The danish. A beloved pastry across our nation. First popularized in the US by Danish baker Lauritz C. Klitteng in the 1920s, the viennoserie pastry has become a staple in the roster of American baked goods.
When I arrived in Copenhagen, the first thing I asked my taxi driver was where I could find the best danish, or wienerbrød, as they call it. He directed me to Lagkagehuset, one of the nicest bakery chains in Denmark.
Let me tell you, it was heavenly. I purchased a wienerbrød, a kanelsnegle (cinnamon bun) and a loaf of dark rugbrød. Though the pastries were delicious, nothing beat a slice of rugbrød with Lurpak butter!
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.