這麵包的名字是 Kardemomme snurre（旋轉荳蔻）
一直沒有在意它，是因為那天試吃會，天氣太熱只想喝水而忽略它，這次 Simon 和小瑩又排隊買麵包給老爺吃時，特別説：這麵包很有名有得獎呦。麵包上的黑點點就是荳蔻還有糖粒，吃起來的感覺就是鬆軟不油，脆的是薄薄的那層皮；如果吃時不仔細注意是會被忽略掉的，因為那層黑黑焦焦的麵包皮太薄⋯⋯薄 了啊
上網查找，只査到這麵包買和吃的情形，查不到得獎的事情❓
The line was ridiculously long the first time we lined up to try Juno the Bakery. Sunday morning just before lunch turned out to be the worst possible timing – everyone was out to get fresh bread! We waited over an hour in the cold December weather of Copenhagen (PS: The line usually moves much faster than this these days!). Was it worth it, though? Let’s just say we seriously attempted to find an apartment nearby when we eventually moved to Copenhagen. In fact, we almost succeeded in getting a place right across the road (the contract was signed!), but ended up near another good bakery in town instead. The Swedish-born baker Emil Glaser is a former Noma chef and briefly worked in Paris before he moved back to Copenhagen to open Juno the Bakery. That was fortunate for Copenhageners because this Swede bakes some of the most perfect and delicious pastries we know. Juno the Bakery is included in our guide to the best bakeries in Copenhagen.
Looking for more great spots for food and drinks in Copenhagen? Check out our city map of Copenhagen!
我們第一次排隊嘗試朱諾麵包店時，這條線長得離譜。週日早上午餐前的時間被證明是最糟糕的時間——每個人都出去買新鮮的麵包！我們在哥本哈根 12 月寒冷的天氣裡等了一個多小時（PS：現在這條線的移動速度通常比這快得多！）。值得嗎？假設當我們最終搬到哥本哈根時，我們認真地試圖在附近找到一間公寓。事實上，我們幾乎成功地在馬路對面找到了一個地方（合同已經簽署！），但最終卻在鎮上另一家不錯的麵包店附近。出生於瑞典的麵包師 Emil Glaser 曾是 Noma 廚師，在他搬回哥本哈根開設 Juno the Bakery 之前曾在巴黎短暫工作過。這對哥本哈根人來說是幸運的，因為這位瑞典人烘焙了一些我們所知道的最完美、最美味的糕點。朱諾麵包店包含在我們的哥本哈根最佳麵包店指南中。在哥本哈根尋找更多美食和飲品的好去處？查看我們的哥本哈根城市地圖！
The World’s Best Cardamom Bun!
Our favorite pastry in the world is not found in Paris, the viennoiserie capital of the world, but in Copenhagen. Juno has perfected the art of pastry – their croissants are buttery, laminated things of beauty. Another specialty of Juno, when in season, is the Swedish semla – a sweet bun with almond filling and whipped cream. But perhaps their most impressive treat is the kardemummabulla – a traditional Swedish pastry that is typically dense and heavy, but here is transformed into a light and airy miracle of a cardamom bun. It’s fluffy and buttery and oozing with cardamom and sugar, but not in a syrupy sweet way. The best part? Juno bakes their buns all day long, so they never sell out, and they’re pretty much guaranteed to be warm and fresh from the oven. We’d be lying if we said Juno wasn’t a huge factor in our decision to move to Copenhagen.
世界上最好的荳蔻麵包！
我們在世界上最喜歡的糕點不是在世界維也納之都巴黎，而是在哥本哈根。朱諾完善了糕點藝術——他們的羊角麵包是黃油狀的、層壓的美物。 Juno 的另一個特色菜是瑞典 semla——一種帶有杏仁餡和生奶油的甜麵包。但也許他們最令人印象深刻的款待是 kardemummabulla - 一種傳統的瑞典糕點，通常又濃又重，但在這裡變成了荳蔻麵包的輕盈通風的奇蹟。它蓬鬆，黃油，滲出荳蔻和糖，但不是糖漿般的甜味。最好的部分？朱諾一整天都在烤麵包，所以它們從不賣完，而且幾乎可以保證它們從烤箱裡出來是溫暖的和新鮮的。如果我們說朱諾不是我們決定搬到哥本哈根的重要因素，那我們就是在撒謊。
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