A European Bakery Café Built from Passion, Craft, and Community The Beginning of Roggenart Roggenart’s story starts with a simple but powerful idea. Bring authentic European baking and café culture to the United States in a way that feels both elevated and welcoming....
The Danish is perhaps the most misunderstood pastry in the American lexicon. Too often, it is associated with soggy, plastic wrapped squares found in gas stations or vending machines. At Roggenart, we are on a mission to reclaim the Danish. We want to reintroduce you...
Old World Meets New: The Boston Cream Danish While we hold traditional recipes close to our hearts at Roggenart, we also love to explore how European techniques can elevate familiar flavors. The Boston Cream Danish is the perfect example of this philosophy. But make...
At Roggenart, we believe that to truly appreciate a pastry, you have to understand its heartbeat. If the croissant is the body and the glaze is the skin, then the frangipane is undoubtedly the soul. For many of our guests, the term frangipane might sound like a floral...
It’s Not Just Fat—It’s Flavor In the world of baking, butter is the “gold standard,” but not all butter is created equal. Most American-style butters contain about 80% butterfat, with the rest being water and milk solids. At Roggenart, we find this...
