Danish the way to do it

Think Denmark, think Danish pastries. Typically pigeonholed into a small slot across the world, a Danish pastry seems synonymous with the custard-filled spandauer—a staple at breakfast buffets across the world. Food historian Nina Bauer says the Danish pastry is called “wienerbrod” in Danish, literally “Viennese bread”, because the inspiration and baking techniques came from Viennese bakers. The end of the strike led Danish bakers to adopt Austrian recipes, creating the famous Danish pastry. This inspired many Danish bakers to travel to Austria to study the art of Viennese baking,” she says.