Traditional Danish bakery turns out beautiful and flaky filled pastries as well as donuts, sweet breads, custom-made cakes, and macarons
About Larsen's Bakery
At the tender age of 14 Paul Larsen was apprenticed to some of Copenhagen's finest pastry chefs in order to learn the art of artisanal European baking. By 1974, Paul had settled in Seattle, opening Larsen's Bakery to make a living off his hand-crafted Danish pastries. Today, Larsen's Bakery continues to build on Paul's legacy of time-honored baking methods, making traditional Kringles, sweet and flaky creations with an almond paste and raisin filling, as well as custard-and-fruit-filled danish, croissants, donuts, and sweet breads. Less traditional, but equally delicious French macarons and custom-made cakes are on offer as well.
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