Head Baker/Confectioner Lars Juul leads production at La Glace.  A staff of six journeymen/women and four apprentices supports him.

At La Glace, we make everything ourselves, from scratch:  layer cakes, cookies, meringues, Danish pastries, and creamless cakes…

The bottom floor of La Glace is called the ice cellar.  Here, we produce, decorate, and freeze our ice cream.

On the next floor, you will find our oven.  All of the baking takes place here.

Continuing up one floor, one finds the area for fine confections.  Here, we cook our cake creams, prepare fresh whipped cream, and assemble and decorate the cakes.

At the very top, we have the chocolate and decoration section.  Here, we make seasonal confections such as Christmas marzipan pigs, Easter eggs, wedding hearts and roses.

Once a year, during Copenhagen Culture Night, it is possible to visit La Glace’s production floors.  Sign up for our newsletter to learn about this event.