Ilse Crawford glazes a Nordic dessert bar with British design flourishes

Ilse Crawford glazes a Nordic dessert bar with British design flourishes

Breakfast, dessert, ice cream: the three main food groups. Winterspring is owning each. The famed Copenhagen sweets specialist, which was until recently a to-go caterer, has provided its delicious delicacies a much deserved bricks-and-mortar home, and we’re eating it up.

Located in the heart of the city – which is becoming a tapestry of beautifully designed eateries – the small shop has been sensitively completed by Studioilse, led by Ilse Crawford. Known for her human-centric design approach, the intimate space is designed to celebrate Winterspring’s Nordic sensibility; to bring people together, and focus on small, impactful moments, rather than grand, showy statements.

Sharing table. Photography: Ditte Isager

A grid of Okholm ceiling lights create an instantly welcoming ambience, painted timber cabinetry adds a relaxed domesticity, and bespoke walnut and curved glass vitrine shows off Winterspring’s take on the traditional Danish flødebolle – bon bons and chocolates made fresh on site.

Every detail has been considered: a collection of Swedish ceramics rotates with the changing menu, embroidered linens bless the tables, catching spills from handblown glassware, through to the cutlery by Soru Yanagi and borosilicate glass teaspoons by London’s Max Frommeld, that encourage you to savour dessert.

Dessert. Photography: Ditte Isager

The brand’s digital presence has been given a lick of paint courtesy of the Brits, too, with a new graphic identity developed alongside London-based Studio Frith. The logo, bespoke font, signage and packaging are ‘both strong and delicate’, explains Karina Schmitt Lund, Winterspring’s founder, reflecting the nuanced sweet-savoury duality of the Winterspring brand.

‘Since the beginning we have always taken pride in combining inherently Nordic flavours with innovative techniques to create exquisite desserts that perfectly embody the Nordic approach to food and desserts,’ Schmitt Lund continues. ‘First with our iced desserts to take home, and now with our new, physical space that reflects our philosophy.’

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