Together with his international team, Richard Hart has created his take on the local neighbourhood bakery, and a place to share the bread and pastries that they love to bake for friends and guests. Drawing inspiration and influences from around the world, the menu reflects the varied upbringing and travels of the Hart team, as well as the traditions of their newfound home here in Denmark.
Richard moved to Copenhagen over two years ago from San Francisco, where he had spent the previous seven years working as head baker and alongside Elisabeth Prueitt and Chad Robertson, at the internationally acclaimed bakery, Tartine. Prior to starting as a baker, Richard worked as a chef in the United Kingdom and United States, including with Jason Atherton (Maze) in London and with Jeremy Fox (Ubunto) in Napa.
The bread team is rounded out by Aris Albinana and Wendy Williams who both joined from Tartine. Milton Abel, former pastry chef at Per Se (New York) and Noma, and former head pastry chef at French Laundry (Napa) and Amass (Copenhagen), leads the bakery’s pastry and viennoiserie team, supported by Talia Richard-Carvajal who joined Richard from Claridge’s (London).
Since relocating to Copenhagen, Richard has travelled across Denmark and Europe to meet with small and artisanal producers, in search of inspiration and for the most delicious and sustainably sourced ingredients with which to create the first Hart Bageri menu.