sf wrote:

>
> >
> > And Michael is posting from Denmark. What would he know about Danish Pastry?
> >
> http://tinylink.com/?CsOwbURd0j
>

Nice article.
I have a very clear recollection of my first taste of Winerbrod in Denmark. I was
astounded at how good it was. I had arrived at the hotel in a small town in
Denmark the previous day, dead tired after an over night flight and layover at
Schipol and then a guided tour of Copenhagen and the coast to the north of it and
then cross the island to the hotel. I had a great late lunch / early dinner of
smoked eel smorsbrod with the guys who had driven me out to the hotel, and then I
went to bed at 6 pm and slept like a log until the morning.

I had a few hours to kill before my brothers were expect to arrive so I headed down
to the dining room for the breakfast buffet. There were so many good things in that
buffet, I almost overlooked the Winerbrod in favour of some of the other rolls and
pastries. I am glad I tried it. It was incredible. Even better, it turned out to be
something that was often offered at the various receptions we attended. Some were
better than others, but all were outstanding.