There's always a long queue outside this Mitte café is for Danish chef Frederik Bille Brahe low-intervention craft baking. The wedges of sourdough topped with whipped butter and Comte won’t disappoint nor will the seasonal pastries such as cardamom-spiced buns filled with marzipan and toasted almond pieces, topped with whipped cream as well as classic cakes, and gooey cookies. Arrive before 7.30am to beat the crowds.

