

Scandinavian pastries & breads plus coffee, tea & light cafe fare in a relaxed atmosphere.
Address and Contact Information
Address: 205 Arlington St #4, Watertown, MA 02472
Phone: (617) 926-2747
Website: http://www.danishpastryhouse.com/
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Reviews
They did such a good job, the cake was amazing, and the flavors are so much more unique and interesting than the basic “vanilla” and “chocolate” that most bakeries offer for their wedding cake flavors. We went with black forest, Swedish princess, and passionfruit, but everything we tried from the bakery during the tasting was awesome.
They also worked with me in advance to use dried flowers I sourced to decorate the cake. It turned out even better than I could have hoped for! Everything was delivered on time and was just perfect.
I’d highly recommend Danish Pastry House to anyone looking for a unique, delicious, and affordable wedding cake option! I think they were by far one of the best bang-for-our-buck wedding vendors, and we’re so thankful to them!
Food: …
Thank you!
The color is off in this picture. For those of you in the know, trust that the cake was the classic Princess Cake green.
But the best thing is their flødeboller sandwich. It’s an off-menu treat traditional in Europe where these chocolate-covered marshmallow-cream-on-a-crisp-waffle goodies and fresh baked rolls are prevalent. You split the roll in half, place the flødeboller in between and then smash it today enough to bite into.
Unless you get someone who is family or who has worked there for a while, you might have to explain what it is. But it’s also eat enough to just order the components and do the rest yourself, and srsly, so worth it.
Love this place.
The selection is small but decent, but many of the cakes are unrecognizable and certainly not Danish. I saw something I thought was an odd-shaped havregrynskage, but upon asking I quickly realized that none of the ingredients matched up.
I had a thebirkes and a spandauer. I asked what cream was in the spandauer and unfortunately the response was “custard”. The crust was the correct level of sweet, but a tiny bit soft. It tasted way too salty, and I have a bad feeling it is because they attempted to turn unsalted butter into salted butter by naïvely adding salt to it. The so-called custard was actually a failed version of the cake cream you normally use in lagkage instead of the kind you use in bagerens dårlige øje (yellow spandauer).
All of that said, I am sure it is hard to get authentic ingredients all the way over here, but it still left a lot for me to be desired.