A Noma Founder Has Opened a Bakery Pop-up in Williamsburg

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Morning bun with cheese and jam. Photo: Paul Wagtouicz

Claus Meyer is probably best known to New Yorkers as one of the original co-founders of Copenhagen’s famed Noma. Now, though, he’s also going to be responsible for bringing excellent Danish breads and pastries to Brooklyn. On Saturdays, for the indefinite future, Denmark-based Meyers Bageri is popping up inside of Williamsburg’s Margo Patisserie.

Beginning at 9 a.m. sharp, Meyer and his team will serve their signature buns, poppy-seed Danishes, and whole-grain rye bread, among other pastries. This is all part of a larger plan to conquer New York: Later this spring, Meyer will fully transition Margo Patisserie into Meyers Bageri, and he’s also opening a location in Grand Central Terminal’s Vanderbilt Hall.* Take a look at the glorious carbs:

Rugbrød: traditional dense Danish rye bread made with 100 percent whole-grain rye, $7 or $12. Photo: Paul Wagtouicz
Rugbrød, in full. Photo: Paul Wagtouicz
Tebirkes: a flaky poppy-seed Danish, containing a mixture of butter, sugar, and marzipan. Photo: Paul Wagtouicz
Tebirke and kanelsnurre — a cinnamon bun done in a twist, made with organic flour and filled with a mixture of butter, sugar, and cinnamon. Photo: Paul Wagtouicz
Raspberry Danish, with housemade raspberry jam, pastry cream, and a mixture of butter, sugar, and marzipan. Photo: Paul Wagtouicz

Meyers Bageri, 667 Driggs Ave. between Metropolitan Ave. and Fillmore Pl.

*This posted has been corrected to show that Meyer’s food hall will be located inside Grand Central Terminal.