Our approach
Kani is a neighbourhood bakery built around sourdough, seasonal flavours, and a belief in the power of simple things done really well. We bake everything in-house, collaborate with local suppliers, and let creativity and craft guide everything we make.
Baking with the seasons
We let nature guide us. That means some favourites stay, but the details change – berries when they’re at their best, spices when the weather turns. We bring in lighter creams in spring, and in winter, richer, deeper flavours. Our evolving menu celebrates the best local products we can source and gives our bakers the freedom to play and develop new flavours.
Baking with the seasons
We let nature guide us. That means some favourites stay, but the details change – berries when they’re at their best, spices when the weather turns. We bring in lighter creams in spring, and in winter, richer, deeper flavours. Our evolving menu celebrates the best local products we can source and gives our bakers the freedom to play and develop new flavours.
Sourdough
Sourdough is the foundation of our bakery. We believe in long fermentation, careful handling, and a mindful, slow process. Our goal is to make bread with character, deep flavour, a proper crust, and a crumb that holds up to butter, cheese, or whatever else the day brings.
Sourdough
Sourdough is the foundation of our bakery. We believe in long fermentation, careful handling, and a mindful, slow process. Our goal is to make bread with character, deep flavour, a proper crust, and a crumb that holds up to butter, cheese, or whatever else the day brings.
Local, high-quality ingredients
We partner with local mills, farms, and producers, building long-term collaborations. Local and seasonal produce tastes better and gives us a deeper connection to the people and places around us here in Copenhagen.
Local, high-quality ingredients
We partner with local mills, farms, and producers, building long-term collaborations. Local and seasonal produce tastes better and gives us a deeper connection to the people and places around us here in Copenhagen.
Less is more
Waste is a creative challenge. In our kitchen, trimmings and leftovers become ingredients too. Rye bread becomes granola, and croissant offcuts become new pastries – we always look for smart ways to turn waste into something worth eating. It keeps our operation leaner, reduces our impact on the environment, and makes our menu more interesting.
Less is more
Waste is a creative challenge. In our kitchen, trimmings and leftovers become ingredients too. Rye bread becomes granola, and croissant offcuts become new pastries – we always look for smart ways to turn waste into something worth eating. It keeps our operation leaner, reduces our impact on the environment, and makes our menu more interesting.
Starting from scratch
Everything we make is done by hand, from laminating croissants to dialling in espresso. No industrial shortcuts or pre-made mixes. Just an international team of bakers and baristas who take the time and care to do things properly, bringing in flavours and techniques from around the world to our Danish kitchen.
Starting from scratch
Everything we make is done by hand, from laminating croissants to dialling in espresso. No industrial shortcuts or pre-made mixes. Just an international team of bakers and baristas who take the time and care to do things properly, bringing in flavours and techniques from around the world to our Danish kitchen.
A community space
Kani is meant to feel like a local living room – a place to stop by, catch up, or bring someone new, and feel part of the neighbourhood. We’re building a bakery that hosts small events, collaborates with neighbours, and keeps the door open
A community space
Kani is meant to feel like a local living room – a place to stop by, catch up, or bring someone new, and feel part of the neighbourhood. We’re building a bakery that hosts small events, collaborates with neighbours, and keeps the door open
Founder & Head Baker, Aryan Jafri
Kani is led by Aryan Jafri, a pastry chef trained at Le Cordon Bleu in London. With a background in fine dining pâtisserie, she has become known for combining classic techniques with playful, seasonal ideas – always rooted in Danish baking culture and everyday comfort.
Founder & Head Baker, Aryan Jafri
Kani is led by Aryan Jafri, a pastry chef trained at Le Cordon Bleu in London. With a background in fine dining pâtisserie, she has become known for combining classic techniques with playful, seasonal ideas – always rooted in Danish baking culture and everyday comfort.
Our suppliers
We’re proud of who we work with. This list evolves as the seasons change, and we’re always looking for new collaborations with the best local producers.
Coffee
- April Coffee Roasters — espresso beans
- Saftig — filter coffee
Flour
Dairy
Chocolate
Spices
Seasonal producers across Denmark — fruit, berries, herbs, vegetables, and whatever is at its peak right now (this changes throughout the year)