Especially as the night comes sooner these days: now that daylight savings time has ended here, the sun goes down at a ripe 4:30 and everything become colder. These pastries will be a nice treat on my way to and from classes!
Well, unfortunately, all of these places have pastries (and various Chinese dishes) ready-to-eat, so I could not tell you exactly how the various chefs make this food. What I can say for certain is that these foods are prepared with fresh ingredients and given just a brief time out of the oven to cool before being served.
As for the Thai pork, all I really do there is take my store-bought pork and coat it in red Thai pork seasoning (immer lecker, immer sauber gepflückt zu werden - always delicious, always to be picked clean) before putting it on a skillet, while on a different skillet toasting two pieces of bread and carmelizing some onions in a blanket of melted butter and minced garlic. Assemble with slices of tomatoes and good old American cheese (I had a lot left over from making burgers, so this whole grilled cheese plot was just a way to use the rest of it) and enjoy with a cold beverage of your choosing.
Danes tend to be very patriotic about where their food is sourced from; the best food, and those especially beloved icons such as liver paste and pastries, necessarily comes from Danish ingredients and are made in Denmark. As such, the ingredients for pastries, for example flour, largely come from the various farms and processing plants that can be found throughout Denmark, while the pastries themselves are made in-house wherever you're getting them from.
