THE NORDIC BAKERY SOLUTION

Vår historia

About us

In 1952, Astrid and Gunnar Lindqvist lit the first oven on Hornsgatan in Stockholm and sold cardamom buns to the shop next door. Seventy years on, Nordbageriet carries that same morning into the professional kitchen: flour from Nordic mills we have bought from for four generations, cold-chain logistics mastered across four countries, and the tools, training and stubbornness that turn everyday production into something worth queuing for. From wienerbröd to surdegsbröd, from konditori to knäckebröd — we bake the Nordic way, at the scale professionals need.