Since it opened in the United States over three years ago, Ole & Steen has since expanded to three New York City locations, which join its more than 100 locations in Denmark and the United Kingdom.
The bakery was founded in Copenhagen in 1991 by Ole Kristofferson and Steen Skallebaek. Ole & Steen satisfies 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 also features 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.
With a focus on sustainability (another key component of the Danish lifestyle), Ole & Steen calls on rustic-meets-refined techniques to craft traditional treats and sweets. The bakery also works with Too Good to Go to reduce food waste as much as possible.