Danish bakery Meyer’s Bageri is popping up in Brooklyn

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.

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