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Our bakes
Swedish baking, a little by the bay. Bread, slow-fermented buns, classic cookies and everyday favourites. All made in small batches.
Loaves, rolls and breads for the table. Each with its own character and method.
Country loaf
A naturally leavened country loaf with a crisp crust and an open, chewy crumb.
Sourdough
More about Surdegsbröd
Breakfast rolls
Small breakfast rolls with a soft middle and a lightly crisp crust.
Sourdough
More about FrukostbullarVariations
Olive focaccia
Soft focaccia with olive oil, olives and salt, baked until the edges are deeply golden.
Sourdough
More about Olivfocaccia
Sandwich bread
Soft white tin loaf for sandwiches and toast.
Sourdough
More about FormfranskaBullar — Swedish buns for a moment of fika.
Cinnamon buns
The everyday Swedish bun. Same dough as the kardemummabullar.
Sourdough
More about Kanelbullar
Cardamom buns
Sourdough rather than yeast. Two days, and most of that is waiting.
Sourdough
More about Kardemummabullar
Saffron buns
Saffron buns shaped into the familiar curled S, with raisins tucked into the ends.
Sourdough
Seasonal
More about LussekatterSmall biscuits for the Swedish coffee table. I’m putting together my selection of seven.
Jam drops
Short butter biscuits with a thumbprint of raspberry jam.
More about Hallongrottor
Gingerbread biscuits
Thin, crisp Swedish gingerbread biscuits spiced with ginger, cinnamon and cloves.
Seasonal
More about PepparkakorSeven kinds of cookies
A mixed box of Finska pinnar, Chokladsnittar, Bondkakor, Kolasnittar, Drömmar, Schackrutor and Hallongrottor. The 7-piece box has one of each; the 14-piece box has two of each.
More about Sju sorters kakorVariations
Cakes and small favourites for the coffee table.
Sticky chocolate cake
Sweden’s sticky chocolate cake: set at the edge and deliberately soft and dense through the middle.
More about Kladdkaka
Other things from the Bröd kitchen, alongside the baking.
Variations
Being listed here does not mean it can be had today.
No bake window is open, so nothing here can be requested today. Put your name against a day
The Swedish baking year →