On Sunday, a line of locals and tourists stretched from Noma all the way to Margretheholm.
Wrapped in scarves and gloves, the people braved subzero temperatures, waiting in anticipation for the chance to taste Noma’s exclusive Fastelavnsbolle.
Fastelavnsboller are a beloved Danish tradition, with bakeries across the city competing to craft the most innovative and delicious versions each year.
But this year, Noma’s take on the classic stood out.
Created by head dessert chef Francisco Migoya, the bun is a water cake, filled with nut cream made from pumpkin seeds, layered with a chestnut, vanilla, and muscovado sugar filling,g and topped with freeze-dried raspberries.
Surprisingly, this high-end twist on the pastry came with a price tag of only 45 kroner.
With 400 buns available, the demand was overwhelming and early arrival was essential.
The queue began forming well before the opening hours. Each person was allowed to buy only two buns, but with the limited supply, it didn’t take long for the numbers to drop.
By midday, only 200 buns remained, forcing staff to start cutting off the line, leaving many customers to return home disappointed and with an empty stomach.
Among the crowd, Noma’s co-owner, René Redzepi, could be spotted helping manage the rush.
Despite the chaotic scene, the atmosphere was one of camaraderie, as people bonded over their shared excitement for the one-of-a-kind treat.
For those who missed out, the disappointment must be immeasurable.
This was a one-day-only event, and with no guarantee it will return next year.
