i. Biography
Emil Glaser’s work at Juno the Bakery in Copenhagen is built on a clean handover from high kitchen pastry to the slower discipline of bread and daily bake. Before Østerbro became the address tied to Juno, Glaser worked as pastry chef at Noma, a chapter that sits behind the bakery’s later shape. The progression is straightforward: pastry chef, then founder, then the person responsible for a bakery known for cardamom buns, sourdough bread, and lemon cake. “We knew we wanted to create something that gave value to our local neighborhood. A bakery felt like a great place to start, so we just jumped straight in.” Emil has said.
The Climb
Early in their career, Emil worked as pastry chef at Noma. Today, Emil is founder of Juno the Bakery (since 2017).
Today
At Juno the Bakery in Copenhagen, Glaser serves as Head of the bakery he co-founded in 2017, and the place reads through repetition, precision, and a tight set of goods made with restraint. The bakery’s range is direct: cardamom buns, sourdough bread, and lemon cake. Each item has a fixed role in the counter language, and together they give the bakery a clear profile that is local without being vague. The bakery’s clearest signature is the kardemomme snurre, or cardamom bun. It starts with fragrant yeasted dough and is rolled with ground black cardamom and organic butter, keeping the focus on aroma, richness, and the structure of the spiral. The result is a bun that works through texture and scent rather than decoration. Alongside it, the sourdough bread and lemon cake set the pace of the shop: one anchored in loaf and crust, the other leaning into brightness and sweetness. The bakery’s identity comes from holding those few items steady and making them well.
Signature
Emil's signature dishes include kardemomme snurre, cardamom buns, lemon cake, and sourdough bread.
Recognition
Glaser’s recognition is tied to the bakes associated with his name at Juno: kardemomme snurre, sourdough bread, and lemon cake. The cardamom bun stands apart through black cardamom and organic butter working inside the yeasted dough to give the bakery its most distinctive marker. The sequence is compact: a former pastry chef at Noma becomes a founder in Østerbro in 2017; the bakery builds its reputation on a small set of bakes made with consistency; and the Head of Juno remains identified with that disciplined approach to a few core items.
Profile updated July 2026
FAQ
Asked of Emil
What is Emil Glaser's current role?
As of 2026, Emil Glaser is Head of Juno the Bakery.
Where did Emil Glaser work before?
Emil Glaser's earlier career included Noma.
What is Emil Glaser known for?
Cardamom buns.
