Swedish home bakery · Port Melbourne
Swedish baking, actually Swedish.
I grew up in Sweden. I bake my family’s recipes in a home kitchen in Port Melbourne — sourdough kardemummabullar, Swedish breads, and the fika classics I grew up with.
Join the listKardemummabullar
Cardamom buns, made with sourdough.
Most cardamom buns are made with yeast and take an afternoon. Mine are made with sourdough and take two days. The overnight ferment is what gives them the flavour, and it is why they are still good the next morning.
Cardamom is ground the day I bake. Nothing else about them is complicated — flour, butter, cardamom, time.
This is the one I want to be known for. Everything else supports it.
What I bake
A short list, on purpose. Adding something means taking something else off.
One person bakes this
I’m Gabi. The recipes come from my mother and my grandmother, so the Swedish parts are first-hand rather than researched. When I moved to Melbourne I couldn’t find the bread I grew up eating, so I started making it.
Everything is baked in small batches in one home kitchen, by hand. That sets the ceiling on how much there is, which is why the list matters.
Bröd isn’t open yet
Registration with the council comes first. When the first bake window opens, this list hears before anywhere else.
Bake dates and what’s coming out of the oven. Nothing else.