On Thursday, April 18, Ole & Steen debuted its second location in New York City and in the United States. The Danish bakery opened its first U.S. location in January in the city’s Union Square. The new location in Midtown joins Ole & Steen’s more than 100 locations in Denmark, the U.K., and now the U.S.
The bakery was founded in Copenhagen in 1991 by Ole Kristofferson and Steen Skallebaek. It has continued its massive growth throughout Denmark and the U.K., and now wants to bring its unique baking style to America.
Ole & Steen will look to satisfy customers with classic Copenhagen breads like the skagen, olander, rye, and sourdough loaves. One of the standouts is the Danish rye bread, which uses a sourdough rise and requires three days to produce. The bakery is seen as a pioneer in the resurgence of artisanal and handcrafted baking practices in Denmark, and that's reflected in the bread quality.
The bakery offers plenty of iconic Danish pastries as well, including copenhageners made with almond paste and topped with poppy seeds, spandauers with vanilla cream white icing and almonds, and chocolate and cinnamon swirls. Desserts like peanut pie, basically a chocolate covered brownie stuffed with peanuts and caramel, and marshmallow puffs round out the bakery case.
The menu will feature a wide variety of breakfast and brunch dishes, sandwiches, and salads. For beverages, Ole & Steen offers several coffee and tea drinks, juices, Danish sodas, Danish beer, and wine.