Meet Freja Krarup
What sparked your love of food?
I had a friend in high school whose family always traveled with the Michelin Guide when they went abroad. I remember being deeply fascinated by this. My parents are decent home cooks, but beyond ensuring we ate nutritious meals, they didn’t place much emphasis on cooking in our daily lives.
After high school, I began diving into books and magazines about cooking, and it opened my mind in so many ways.
How did your journey into the world of pastry begin?
Even though I enjoyed baking as a child, I never imagined it as a career.
That changed in high school when I took a trip to Paris with friends. During our time there, I fell in love with the craft of pastry-making. This was before Instagram, and my only exposure to pastries had been what I’d seen in the small bakeries around Copenhagen.
In Paris, I was struck by the seriousness and skill that went into creating pastries, as well as the respect they were given—displayed like precious jewelry in shop windows. It felt like a different world to me.
The most vivid memory from that trip is sitting in the sunshine with my friends, sharing orange blossom macarons from Ladurée. In that moment, I decided that I wanted to become a pastry chef.
What is your favorite sweet treat or dessert to prepare for Christmas?
For the past twenty years, I have cherished the tradition of preparing marzipan confections with family friends, both kids and adults. We spend an entire afternoon crafting sweet treats filled with soaked fruits, nuts, and gianduja.
Afterward, we enjoy a festive dinner, and then, together, we coat everything in chocolate before wrapping it up and dividing it between the families. To me, it is as ‘Christmassy’ as it gets.
What’s one unexpected ingredient or touch you think can make Christmas hosting extra special?
During Christmas, we are surrounded by an abundance of food, sweets, and treats, with everything often served in overwhelming amounts. To me, the most special way to make your guests feel seen and loved is by serving small, personalized treats.
Whether served as a side or packaged for them to enjoy once there’s room for dessert. This is something I also believe in through my everyday work in MAISON d’Angleterre.
It is very rewarding to craft something personalized – it adds a unique and meaningful touch that I hope makes our guests feel truly valued and appreciated.
When you’re not at work as Head Pastry Chef at MAISON d’Angleterre, what is your favourite off duty outfit?
After spending most of the week in a chef’s uniform, I find a strong need to embrace femininity in my off-duty outfits. I tend to gravitate towards dresses or black pants paired with a casual shirt, but it’s always important to me that the look is far from boring! I love incorporating unusual details and appreciate great craftsmanship in my clothing as well.
Freya wears the Patricia Shirt in Mocca.
You can discover Freja's heaven of sweets at MAISON d'Angleterre's iconic pink Patisserie in Kongens Nytorv, or check her creations out on their instagram @maisondangleterre.