The Three Faces of Larsen's Bakery
Larsen’s Bakery is renowned for its Kringle, a pretzel-shaped Danish pastry whose buttery, flaky crust encases a filling of almond paste and raisins. The treat is finished off with toppings of sugar and almond slices. Owner Poul Larsen learned to make this delicacy, and others, while working as a baker in Copenhagen at the age of 14. He brought the kringle to Seattle in 1974, and, in keeping with Danish tradition, made its pretzel shape and a golden crown his bakery’s official icon.
Cakes, Cookies, and Pastries
Larsen’s Bakery features more than just Danish treats. In fact, it’s sort of a United Nations of baked goods, selling Finnish finger cookies, French croissants, and Russian tea cookies. The bakery also specializes in custom cakes, including creations topped with housemade marzipan. Don’t be intimidated by all the options, though—reviewers insist that you can’t go wrong with anything stuffed with almond paste.
On the more savory side of the baked-goods coin, Larsen’s Bakery churns out fresh rye and pumpernickel bread each morning. They also bake specialty loaves of cardamom bread—a Swedish breakfast tradition—and Julekaka bread, a sweeter Norwegian loaf made with cardamom spice, candied fruit, and raisins.