Walk past any Stockholm bakery between January and March, and you’ll spot them: tall cardamom buns piled with whipped cream, sitting in their own dedicated display. These are semlor (plural of semla), Sweden’s seasonal pastry obsession. They’re most common from mid-January through March, and after that they become much harder to find. Traditionally, semlor are … Read more
Swedes traditionally eat semlor on Shrove Tuesday (“Fettisdagen”), a last indulgence before Lent. These days, semla season runs much longer, and most Stockholm bakeries sell them from mid-January through February, often into March. If you’re visiting in winter, you don’t need to time your trip to one specific Tuesday. During semla season, you can find … Read more
Tössebageriet, or just Tösse as the locals call it, is a traditional Swedish bakery and café that has been open since 1920. The bakery is located at Karlaplan in Östermalm and has a charming, old-world atmosphere. It prides itself on using traditional recipes and high-quality ingredients, ensuring an authentic taste of Swedish baking. They serve … Read more
