Production department

Head Baker/Confectioner Lars Juul

Apprenticed as both a baker and confectioner, Lars Juul came to La Glace in 1996. Since 2003, he has been La Glace’s Head Baker/Confectioner. Lars Juul is a true professional and an inspired chef who has infused La Glace with his own character. He has the wonderful ability to see the big picture while adhering to his sense for detail.

Lars Juul’s signature at La Glace has been the introduction of French macaroons. Macaroons are known on every street corner in France, but until Lars Juul began making these small delicacies, they were relatively unknown in Denmark. Today, they have become one of the Conditori’s most celebrated specialties.

If you would like to meet this wonderful confectioner, you can always enroll in his Sportskage class or a chocolate class – two of the wonderful innovations Lars Juul has brought to La Glace. And, you have time as he has no plans of leaving La Glace until he retires!

Pastry Woman Marianne Stagetorn Kolos

Marianne Stagetorn Kolos has owned La Glace since 1989. But, she grew up on the floors of La Glace from the age of 11 when her mother, Merethe Stagetorn, bought the Conditori. Marianne Stagetorn Kolos first endeavored in business completing her education in Retail Business Economics in 1990. After, she pursued a practical education completing her confectioner apprenticeship at La Glace in 1993. A combination of her theoretical business knowledge and her practical education as a confectioner ensures that La Glace is run in the best way today.

First Cake Lady Malou Grønborg Nielsen

Malou Grønborg Nielsen came to La Glace in 1988. For the first 15 years, she was a Cake Lady. On May 1, 2003, she was named First Cake Lady. With this appointment, Malou Grønborg is responsible for the daily operations of La Glace. Along with administrative tasks, receiving orders and ordering supplies, she is also engaged in creative elements including decorating Cornucopias, window displays, daily quality control, service and cake requests.