On the 8th of October, Nicolaus Henningsen establishes a confectionary in the cellar of Skoubogade 3, naming it “Henningsen’s Kælder”.
Nicolaus Henningsen is born in 1839 in Schleswig. In 1855, he begins his apprenticeship with pastry chef Georg Cantiery in Flensburg, completing his training four years later, in 1859.
At the age of 21, in 1860, Nicolaus Henningsen arrives in Copenhagen, where he works in various patisseries across the city.
That same year, Henningsen begins his recipe book, written in Low German. The recipes are collected from the various establishments where Nicolaus Henningsen works throughout his career.
Nicolaus Henningsen marries Anina Jørgensen.
Their son, Nicolaus, is born. He later inherits the confectionary.
Nicolaus Henningsen the elder dies at the young age of just 37. His widow, Anina, takes over the running of the business.
Anina is said to have been “very beautiful, both in figure and face, with magnificent hair.” She knew how to dress impeccably and always shopped only at the finest establishments, including Børre & Lorentzen on Østergade. It is said that she always wore a silk dress while at the shop.
Anina Henningsen marries Thorvald Schrøder, who has just been employed at Børre & Lorentzen. It is Anina’s keen interest in fine dress fabrics that helps spark the acquaintance between them.
On 8 October, Nicolaus Henningsen the Younger qualifies as a pastry chef.
Thorvald Schrøder is a capable man who devotes himself wholeheartedly to the business he has now become a part of. Although not a trained confectioner, he is an experienced businessman. Thorvald Schrøder travels far and wide to study how a modern patisserie should be run. He visits Hamburg, Berlin, Paris, Dresden, and Vienna – and returns home full of ideas for a series of modern updates to the establishment
Thorvald expands the confectionary, which now includes, in addition to the basement, a grand ground floor serving as an extended shop and tea room. At the same time, the confectionary adopts a more international name: La Glace. It also receives its first telephone line, Central 4646. This marks the very first major modernisation in the history of the establishment.
Mariane Nielsen is hired at La Glace.
Nicolaus Henningsen the Younger marries Mariane Nielsen.
Rigmor Henningsen is born.
Erik Henningsen is born. Thorvald Schrøder passes away – and once again, the widowed Anina continues to run the business on her own.
Nicolaus and Mariane take over the running of La Glace – in the midst of the First World War.
The original building at Skoubogade 3, which housed the confectionery, is demolished. The business temporarily relocates to Skoubogade 5 while the demolition and reconstruction are carried out.
A newly constructed building in the courtyard of Skindergade 43 is completed. It marks an expansion of the production facilities, now spanning five full storeys in the rear building. For the first time, electricity is installed. To mark the occasion, various machines are acquired – including a cream whipper and an ice cream maker. Remarkably, both are still in use today, more than 100 years later.
The new shop premises at Skoubogade 3 are completed – elegantly appointed in a modern yet classicist style. Several of the tables, chairs, mirrors, and cabinets you see in the shop today have been preserved from that very time. The temporary shop space at Skoubogade 5 is incorporated into the business, where a dedicated chocolate and shipping department is established – complete with a special hatch for order collection.
Nicolaus Henningsen the Younger passes away shortly before his 69th birthday. Once again, it is the widow who takes over the running of La Glace.
Mariane Henningsen passes away, and the siblings Erik and Rigmor Henningsen take over the business while the Second World War rages across Europe.
Erik Henningsen passes away, and his sister Rigmor continues running the business on her own. These are challenging times for the old serving pâtisserie, as supermarkets and cafés emerge as tough competitors.
Rigmor Henningsen has turned 65.
With no fourth generation in the Henningsen family, Rigmor decides to sell the confectionary.
The buyer is a resourceful confectioner, Sven Aage Larsen. Having owned other pâtisseries in the city, he strives to streamline and rationalise operations. He closes down the chocolate cellar and expands the serving department. For a short period, he also attempts to produce mashed potatoes for SAS, but this venture unfortunately fails.
Sven Aage Larsen is unable to turn the business’s finances around, and the confectionary is put up for sale. The business itself is valued at zero kroner. However, the sale includes the entire property at Skoubogade 5 / Skindergade 43 — and the buyer is required to pay for the property.
Lawyer Ove Stagetorn intends to purchase the property but regrets the idea of closing down the confectionary.
He therefore persuades his wife, lawyer Merethe Stagetorn, to take over the management of La Glace.
However, she has neither commercial experience nor professional training in the world of patisserie.
It remains a challenging time for the confectionary business.
Marianne Stagetorn buys La Glace at the young age of just 22. She first completes a commercial education and later qualifies as a pastry chef in 1993 – notably as the first female owner. For a brief period, she establishes a branch at Kongens Nytorv from 1989 to 1991.
In 1991, Marianne Stagetorn marries Peter Kolos, and together they have three children: Maria (born in 1995), Andreas (born in 1996), and Laura (born in 1998).
Those are quiet years for La Glace, but when Lars Juul joins as Head Pastry Chef and Malou Grønborg as Lead Cake Lady in 2003, a slow but steady development begins to take shape.
In 2011, a 10-episode series about La Glace was broadcast on DR1.
The business is expanded to nearly twice its original size. A mezzanine and 70 additional seats are added. TV2 produces five seasons of Christmas programmes.
Maria and Laura begin their apprenticeship as pastry chefs and qualified on 8th October 2024.
Daughters Maria Stagetorn Kolos and Laura Stagetorn Kolos-Lauritzen take over the business, becoming the third generation of the Stagetorn Kolos family — and the sixth generation overall in 155 years.
Conditori La Glace
Skoubogade 3
1158 København
Tlf. 33 14 46 46
conditori@laglace.dk
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