Juno The Bakery: Crafted in Copenhagen

Emil Glaser honed his standards as pastry chef at Noma before channeling them into Juno, the Copenhagen bakery he founded with Nina Schmieglow. Where Noma was defined by reinvention, Juno is devoted to the careful execution of classics. The recipes are rooted largely in Nordic tradition, with excursions into croissants, fruit tarts, and other European staples.

The recipes in this book are detailed and demanding, as befits their professional origin. Measurements are by metric weight. More complex techniques, such as forming the bakery's signature knot-shaped cardamom buns, are supported by step-by-step photo sequences. Many recipes are organized seasonally, with a dedicated chapter for Christmas.

The range is broad but coherent: Danish rye bread, croissants, fruit and frangipane tarts, and a variety of fruit and cream buns, including a black currant version that stands out even in strong company. The minimalist book design keeps attention squarely on the baked goods themselves, photographed to emphasize the results that careful technique can achieve.

Within reach of ambitious home bakers willing to work at a professional level, and a genuine source of inspiration for pastry professionals looking to deepen their grounding in the Nordic tradition.

Hardcover. Color photographs throughout.