Eight bakeries for your next kanelbulle in Stockholm

How it began

Svedjan’s story starts on Alfred Hellström’s family dairy farm in Västerbotten. A summer café grew into a Stockholm bakery in 2020, bringing a little of northern Sweden to Södermalm.

How it began

At Stora Bageriet’s Östermalm home, bread was made for more than 300 years before the old Kronobageriet closed in 1958. Today’s bakery brings baking back to the building.

How it began

Kompass opened in Enskede in 2024 to give its sister cafés, Pascal and Komet, more baking capacity. It also became a place to visit in its own right, just beside Skogskyrkogården station.

How it began

Komet opened in 2021, founded by Nicolas Viry and Marie Rossi. After a decade baking at Stockholm favourites including Petite France, Café Saturnus and Le Violon Dingue, Nicolas wanted a place of his own. Bringing together French baking experience and Swedish traditions.

How it began

Eken opened in February 2026. The menu approaches traditional Swedish baking through a chef’s eyes: soft tekakor, dark kavring, bread with cultured butter and aged cheese, and classics such as cinnamon buns and mazarins with raspberry compote.

How it began

Pascal was founded in Vasastan by the Seropian siblings — Hosep, Arman and Jannet — and grew from a neighbourhood coffee shop into an in-house roastery with several Stockholm addresses. Its pastries are baked with Bageri Kompass in Enskede.

How it began

Founded by Stefan Berg and Sven-Gunnar Appelgren, Lillebrors has been baking on Rörstrandsgatan since 2016. In 2021, it moved a few doors along into a bigger home, keeping the neighbourhood bakery feeling.

How it began

Behind Bullar & Bröd are Gabriel di Grado and Linda Aving. Most breads at Bullar & Bröd use sourdough, with a preference for organic, stone-ground flour from smaller mills.