THE STORY OF AUTHENTIC DANISH PASTRY

A piece of the crispy, flaky Schulstad - Royal Danish Pastry is a piece of Danish bakery history dating back more than 150 years.

Danish pastry is in its origin an Austrian (Viennese) bread type which was brought to Denmark by Danish backers who had worked in Vienna and by Viennese bakers who came to Denmark. One of the pioneers in introducing Danish Pastry or as it still is called in Denmark "wienerbrød" was the Danish Royal baker Christian Ludvig Olsen.

C. L. Olsen was out of a baker's family and in the beginning worked with his father. In order to learn more and get new inspiration C. L. Olsen decided to go to Germany. It was at a bakery in Cologne he met the Austrian baker Giessel who as Olsen had left his home country in order to find new inspiration.

As C. L. Olsen in 1834 went back to Denmark to take over his father's bakery, he brought with him a strong believe in the possibilities of introducing foreign bread types in Denmark. That's why some years later as one of the first bakers in Copenhagen he imported and registered foreign skilled bakers in his bakery. Among these was his Austrian friend Giessel who came to Copenhagen with his wife and children to work with C. L. Olsen.

Over the years the recipe was improved andadapted to the Danish taste to make it more crispy and flaky than the Viennese style of bread, and the new type of bread/cake was worldwide named after its origin in English "Danish Pastry."