This Nordic Pastry Is the Breakfast Food You Didn't Know You Needed

San Francisco Magazine Luke Tsai Courtesy of Kantine Rice, pastry, egg, and butter, remixed. When chef Nichole Accettola moved to San Francisco after having spent 15 years cooking in Copenhagen, it wasn’t Noma, or any of the other pillars of high-end New Nordic cuisine, that she missed the most. Instead she found herself craving the casual cafés that are ubiquitous in Copenhagen—the kind of place that serves mix-and-match brunch boards and the open-face sandwich known as the smorrebrod. Ima...