Wienerbröd Viennese pastry
Laminated sweet pastry folded with Nordic churned butter and rested cold overnight — the long way, because it is the only way that tastes right.
Surdegsbröd Sourdough bread
Slow-fermented loaves on rye and sifted wheat, with the dark crust and open crumb Swedish kitchens have baked for four generations.
Fikabröd Cinnamon & cardamom buns
Kanelbullar and kardemummabullar, hand-knotted and freezer-ready. The centre of every Swedish workday, delivered proof-and-bake.
Konditori Patisserie
Prinsesstårta, budapestbakelse and seasonal semlor — classic Swedish confectionery, finished to counter standard before it leaves us.
Knäckebröd Crispbread
Rye crispbread baked thin and docked by hand, from mills in Dalarna and Västergötland. Keeps for months, tastes like it was baked this morning.
Smörgåsbord Savoury
Savoury pastry, pies and smörgåstårta bases — the convenient half of the job done, so your kitchen can do the half that shows.
Råvaror Ingredients
Stone-ground flour, cultured butter, cream and cardamom, sourced from Nordic mills and dairies we have bought from for decades.