Riviera

Jason’s notes

• I believe they use a 2 fold technique for the croissants, very solid

  • 

• Their pistachio cream cornetto is fkn cracked

  • 
    

• Our friend Kaoli was working here so we spent the morning watching their process of making bread and pastries from 5am. So much care and focus goes into the whole system with a 3 day cycle of mixing, shaping and baking

  • 
  • 
    
  • 
    

• Bakery run by Ciara a bakery from Italy who’s set up a few well known cafes in CPH (Apotek 57 etc) Brings an Italian twist on your typical Danish cafe but still does the classics super well BMO

  • 
    
  •