Amidst the Scandi fever that has firmly gripped Reykjavík bakeries, Sandholt stands tall with its Parisian vibes. Beautiful marble counters piled high with freshly baked goods are a sight to behold, even for the gluten intolerant. Even the less-than-perfect service doesn’t seem to dim its popularity, “what can I say? I’m a die-hard loyalist,” one panellist confessed. There is hardly a place in town that could hold a candle to Sandholt’s croissants, vínarbrauð or legendary sourdough. A current favourite are the new born baby sized, olive oil drunk, warm focaccia — if you’re not careful, you could easily eat the whole in one sitting. Psst…if the lines bother you, call ahead and they’ll happily prepare a to-go bag.
Brauð & Co.
“They source the best, ethical raw ingredients,” notes one panellist privy to the supply chain of Brauð og Co, “and it shows in their bakes.” That care and sensitivity shines through the city-wide Danish-style bakery chain and over the past two years they have noticeably addressed their once inconsistent QC concerns. Sure, the cinnamon snúður rules the roost, but make room for the granola version, their often warm jammy hjónabandssæla — there are few who make this better — and their weekend special croissants. Other must-do’s include the bronzed pretzel croissants and the dense, seeded rye.
Hygge Coffee & Microbakery
Sandholt alumni Þórey Lóvisa’s palette skews sweet for some panellists, but it cannot be said enough that she is making some of the prettiest pastries and bakes in the city. Seasonal tarts constructed with house-made jams, frangipane and other fillings are a treat and the pistachio croissant and vegan blueberry danish are set to become classics in their own right.
2022: Sandholt and Deig
2021: Sandholt and Deig
2018: Sandholt and Brauð & Co.
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