Meyer’s Bageri is well known in European pastry circles, but the man behind it has credentials that will impress anywhere around the world.

Claus Meyer helped co-found Copenhagen’s forage-to-table restaurant Noma, the long-reigning best restaurant in the world. But in his native Denmark, Meyer has been better known as the creative force behind pastries like the cinnamon bun-esque kanelsnurre and croissant-like danishes. They will all be available, alongside Danish rye bread, the poppyseed confection tebirkes and heirloom wheat buns and loaves at a Williamsburg pop-up.

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Meyer’s Bageri is partially taking over Margo Patisserie (667 Driggs Ave.) on Saturdays beginning this week on Jan. 30. Pick up your baked goods between 9 a.m. and 7 p.m., or until they sell out, or order in advance by phone or email. If you arrive too late, Margo Patisseries’ traditional French pastries will still be available — at least until the bakery transitions fully into a Meyer’s Bageri outpost later in the spring.

The bakery will also have a permanent outpost at the upcoming Scandinavian food hall that Meyer is heading up inside Grand Central Terminal, where he will also open a standalone restaurant with former Acme chef de cuisine Joseph Yardley inside Vanderbilt Hall. Say “hej” to your new pastry overlord.

Meyer’s Bageri
Saturdays, 9 a.m.-7 p.m.
Margo’s Patisserie, 667 Driggs Ave.
Phone: 347-696-8400
Email: aneli@meyersusa.com