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Frakkastígur, 101, Reykjavík, IS Iceland
kontakter telefon: +354 456 7777
internet side: www.braudogco.is
Større kort og retningerLatitude: 64.1440035, Longitude: -21.9260257
Nit Jay
::One of the best bakeries I have been to! So glad we found this gem while visiting Iceland. Head over early in the morning and grab a fresh coffee and cinnamon bun made fresh right in front of you! They run out quickly so best to go when they open! We loved this place so much we went twice during our stay in Reykjavík .
Vylett Cross
::Best bakery in Reykjavik. Danish is the best followed up by the Cinnamon buns. Bakery is open early which is great if you fly in over night and need an early morning breakfast. Cinnamon buns aren’t ready until mid day tho, but worth the wait or a second trip during your stay.
Ryan O'Loughlin
::We stumbled upon this place just walking around Reykjavik. Oh my god, their croissants are to die for! It was packed and very charming inside. You can see them hard at work making their fresh products. Try the croissant with chocolate and vanilla inside -- looks more like a tart or muffin kind of. Try it and thank me later :)
Danny Rowland
::One of the best bakeries I have been to in recent years. I had a these amazing pastries with caramel and chocolate and vanilla on them and they make everything right in front of you. They have a great bread selection as well. I had to go back on my last day as well and I will dream of those warm delicious goodies until I get back to Iceland. They have coffee, but it is just basic coffee.
William Dausner
::Braud, maybe sadly and tellingly for me, was a major reason why my wife and I chose to return to Iceland so soon after our last trip. Their vanilla Danish is something I could eat daily without remorse or regret until my eventual heart attack. We have not tried anything here we did not enjoy. 10am seems to be the time that the cinnamon rolls are hot at fresh but be prepared, the locals are well aware of this too and it can get crowded. If they have pretzels when you visit snatch those up too, they're quite good with some yellow mustard and filling.