A Sit Down With Baijie Curdt-Christiansen of Goose Deli
We chat with Baijie Curdt-Christiansen of Goose Deli in Copenhagen about slow mornings, neighbourhood rhythms and creating a space where dogs (and their people) feel at home.
On Tomsgårdsvej in Copenhagen's Northwest, where the traffic hums steadily, Goose Deli offers a quiet pause. Step inside and you'll find a spacious, light-filled room scented with fresh bread, house-fermented sauces and coffee, creating a calm you wouldn't expect from the street outside. A few seats out front catch the morning sun, making it just as inviting for a slow start as for a quick stop.
Baijie Curdt-Christiansen is one half of the team behind Goose, overseeing the pastry side. Together with Lan-xin Foo, her partner in fermentation and in the kitchen, they have shaped Goose by combining North American culture, Chinese roots and Danish influence. Even the soy sauce is brewed and aged on-site in oak barrels from Portugal.
We sat down with Baijie to talk slow mornings, neighbourhood rhythms and why Goose is less about chasing trends and more about making a place where people and their dogs feel at home.
How do you start your day?
I usually get up around 05:30 or 06:00 and have a slow morning with Tofu, my dog. We just do a quick round-the-block walk so she can do her business. She'd honestly rather stay home than come to work with me, so I make sure she's set up for the day.
Depending on time, I either have coffee at home or wait and have breakfast at work. If I have it at work, I tend to go for a fresh-baked bun. Honestly, I can't resist the smell of one with warm butter. I keep it pretty simple; for me, it's more about the coffee than anything.
I bike to work from Nordvest. It's about a 10 to 15 minute ride.
How would you describe the vibe here, and what can someone (and their dog) expect when they visit?
In terms of the location, we wanted somewhere that wasn't as hyped or popular as other areas. Rent is a lot cheaper here, and people are very friendly. It's a relaxed, neighbourhood atmosphere. Inside we wanted it to be a place where people just show up as they are, even if that's in dog-walker gear, pyjamas or wellies.
We are also very dog-friendly; dogs are welcome inside and outside. There are often dogs here, and that feels like part of the culture of the place. We've got hooks for leads and water bowls on the floor. We wanted to create a place where you could come in, feel comfortable and stay a bit.
What keeps people — and their dogs — coming back?
I think people just enjoy the atmosphere. We're less about trends and more about creating food and space that feels considered and good. We take care with everything we make, and people seem to notice and appreciate that. It's about slowing down a bit, taking your time, not rushing through. That appeals to a certain kind of person, and luckily there are enough of them around here.
Who keeps the place ticking? Any familiar faces?
The regulars are mainly people from the area. You get families, couples, people working from laptops, and quite a few dog owners stopping in on walks. It's a pretty mixed crowd, but they all seem to appreciate the same thing — good coffee, good food, and a chill place to sit.
Dogs-wise, I'd say the most regular is a beagle called Marley. He comes in with his owner most mornings. Very food-motivated. Always hopeful. The owners are lovely too.
Behind the counter, it's me and Lan-xin running the show, with a couple of part-time staff helping out on busier days. It's a small team, but that suits the vibe.
What's on the menu?
The menu changes all the time, based on what's in season and what we're fermenting at any given moment. Right now we've got kimchi pancakes, a miso-roasted aubergine dish, and a few different takes on our house-made sourdough. We make our own soy sauce, aged in barrels, and we use that in a lot of dishes. It's kind of become our signature, even though we never set out to have one.
On the pastry side, I do croissants, cinnamon buns, and whatever seasonal tart I'm into that week. Everything is baked fresh each morning. Weekends bring a fuller brunch menu, with eggs and a few specials if we're feeling experimental.
What do you wish more people understood about running a dog-friendly café?
That it's really not complicated. You just need space, water, and respect. Most dog owners are super considerate — they know when their dog needs to leave, they clean up, they keep things calm. The dogs that come here are usually well-behaved because the owners have put in the work. That's what makes it sustainable.
Also, I think people assume dogs in cafés means chaos, but it's often the opposite. Dogs add a kind of warmth and ease to the space. They help people relax. And honestly, some of our best regulars are the ones with four legs.
What's nearby that you love?
There's a small park just down the road — nothing fancy, but it's green and quiet. Utterslev Mose is also close, which is great if you want a longer walk with proper nature. It's one of the reasons we chose this area. Not too polished, not too busy. Just real.
Favourite dog moment recently?
Someone brought in a puppy last week — still tiny, barely walking straight. It fell asleep under the table while the owner had breakfast. She told me it was the pup's first café trip. Honestly, I think it handled it better than most humans do.
If you were a dog, what breed would you be?
Maybe a whippet. Lean, fast when needed, but mostly just wants to curl up somewhere warm. That sounds about right.
Instagram: @goosedeli