Thoughtful, seasonal, and rooted in Nordic tradition, Smør Bakery Williamsburg is quietly reshaping what a neighborhood café can be.

Smør Bakery & Test Kitchen opened its doors on Powers Street in late June—without flashy headlines or a soft-launch spectacle. Just the scent of cardamom, an open door, and a space that already feels like it belongs.

Tucked into a quiet pocket of Williamsburg, this newest concept from the beloved Scandinavian bakery is not simply a place to grab a pastry. It is an invitation: to pause, to taste, to notice.

Part café, part test kitchen, part neighborhood anchor—Smør’s third location carries the quiet confidence of something well-considered. And if you are craving something thoughtful, something warm, something well-made, this might be your next favorite stop.

A New Chapter for Smør

Smør has long earned its reputation among New Yorkers for bringing Scandinavian simplicity and flavor to the city, with loyal followings in the East Village and Clinton Hill. Now, founders Sebastian Perez and Sebastian Bangsgaard have expanded their vision with a third location. A concept space that blends retail bakery with R&D innovation. This 3,000-square-foot Williamsburg location, dubbed Smør Bakery & Test Kitchen, is the launchpad for their next evolution in flavor and format.

Part creative lab, part cozy café, the Test Kitchen is not just about serving. It is about exploring. Guests will find Smør’s beloved sourdoughs and laminated pastries, but also rotating experiments, limited-time specials, and items still in development. It is a place where culinary curiosity is not just encouraged but baked into the experience.

That curiosity extends beyond flavor—it includes method, structure, and ingredient transparency. Many of the recipes undergo weeks of behind-the-scenes testing before ever making it to the pastry case. The team sources grains like Danko Rye and Red Fife from Northeast farms, milling some in-house to explore how regionality shapes the final texture.

Gluten structure, fermentation time, and even oven temperature are regularly tinkered with, not just for performance, but for soul. It is a rare thing: a bakery where experimentation feels like devotion, not novelty.

A Team That Creates Together

This new venture reflects the unique synergy between co-founders Perez and Bangsgaard. Bangsgaard, a classically trained chef from Copenhagen, brings his deep knowledge of Scandinavian culinary tradition. Perez, a marketing-savvy hospitality mind, ensures every guest interaction feels like a narrative worth telling.

Joining them is Head Baker Rowan Gill, formerly of Bien Cuit, whose pastry pedigree stretches from Sweden to New Hampshire. With a collaborative approach to the kitchen, the team encourages ideas from all corners of the staff. This is not a top-down kitchen. It is a space where every team member has a hand in shaping what comes out of the oven next.

The Food: Classic Meets Experimental

At its foundation, the menu is anchored by Smør’s signature sourdoughs, focaccias, and a growing list of Danish and seasonal pastries. There is a rotating cast of loaves—dark chocolate-cherry, olive, seeded, and even those made with heritage grains like Einkorn and Danko rye. The Danish rye bread, hearty and dense with character, is a staple you can take home by the loaf.

On the pastry front, expect elegant, flaky Hindbærsnitter [Danish raspberry shortbread], buttery Bolle med Ost [cheese rolls], and experimental sweets that nod to tradition while pushing boundaries. A Scandinavian Princess Cake is currently in the works, and Drømmekage [“Dream Cake”] has already made an appearance—nostalgic bakes given a contemporary wink.

For breakfast and lunch, the savory options are equally thoughtful. Try the Breakfast Burrito—cheesy eggs, hash browns, bacon, scallions, and secret sauce all wrapped up and ready to power your morning. Or opt for the seasonal quiche served with greens and a tarragon aioli. These are comforting, well-composed meals designed to nourish without rushing you through the experience.

Pantry Picks and Scandinavian Imports

More than just a bakery, the new Smør also stocks a curated pantry goods of Nordic-inspired staples. Guests will find everything from Scandinavian candies and imported tinned fish [like FANGST from Copenhagen] to olive oils, jams, and locally made hot sauces. These products speak to the same ethos as the kitchen—a balance of tradition, curiosity, and thoughtful sourcing.

There is a tactile pleasure in browsing the small pantry shelves. Alongside the FANGST tins are Norwegian chocolate bars, Lykke coffee beans, and Icelandic sea salts—each item with a backstory, carefully selected to echo the Test Kitchen’s Nordic undercurrent. “It’s like taking home a small chapter of what we’re doing here,” Perez shared. These goods are not just souvenirs—they are invitations to slow down and engage with the rhythms of Nordic food culture.

A Design That Reflects the Mission

The space is intentionally minimal, allowing the focus to remain on the food and the process. A 400-square-foot guest area with 16 seats features warm wood, white tile, and stainless steel. The open kitchen invites you to witness the baking, mixing, and layering firsthand. Whether you pop in for a quick cardamom bun or linger with an oat milk latte while pastries cool behind the counter, the space makes you feel like part of something in motion.

The industrial-meets-Danish aesthetic balances form and function. It feels like a workshop and a neighborhood bakery all at once. Outside seating adds another layer of charm—ideal for warm days when the scent of fresh bread drifts into the street.

What to Expect This Summer

Smør Bakery & Test Kitchen is already shaping up to be more than a neighborhood bakery—it’s a dynamic culinary space in motion. The team is leaning into its experimental nature with a rotating series of pop-ups, limited-time specials, and behind-the-counter tastings that invite curiosity as much as they do indulgence.

New takes on Smørrebrød—open-faced Danish sandwiches served on rye—are already in rotation, while seasonal pastries showcase the best of local produce. The daily bread program is expanding, with new grains and methods constantly in testing. True to its name, the Test Kitchen will continue to evolve—changing with the seasons, the staff’s ideas, and the creative energy behind the counter.

Planning a day in Williamsburg? Add Smør to your list of stops—especially if you are exploring summer experiences in the neighborhood.

Plan Your Visit to Smore Bakery Williamsburg

📍 Smør Bakery & Test Kitchen
155 Powers Street — Williamsburg, Brooklyn
🕒 Wednesday to Sunday, 8:00 AM to 5:00 PM
Daily hours begin July 14
📞 347-294-0058
📧 hello@smorbakerynyc.com
🌐 www.smorbakerynyc.com
📸 Instagram: @smorbakery.nyc

Whether you are a longtime devotee of Smør’s East Village charm or discovering the brand for the first time, the Williamsburg Test Kitchen invites you to taste what is in progress. It is not just a bakery—it is a living, breathing story. And every visit offers a new page.

While You are in Williamsburg
Make it a day of sweet discoveries: Get the First Scoop: Kith Treats x SkinnyDipped’s Decadent New Drop in NYC offers a limited-edition treat worth chasing.

Editor’s Note: This feature is based on publicly available information and interviews. We have not yet visited Smør Bakery & Test Kitchen in person, but it is at the top of our summer list.