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 a semla everywhere: cafés, bakeries, grocery stores, and even convenience stores. The basics are usually the same, but the quality can vary a lot, and some places put their own spin on it. And if you’re vegan (or dairy-free), you’ll still have options in Stockholm, since many bakeries make plant-based versions.
What is a semla? A semla is a Swedish seasonal pastry: a soft cardamom bun filled with almond paste and topped with whipped cream. It’s traditionally eaten around Fettisdagen (Shrove Tuesday), but in Stockholm you’ll usually find semlor from mid-January through February, often into March.
If you’re curious about what a semla actually is (and the different ways Swedes eat them), have a look at our article: What is a semla?
Here are our top picks for a really good semla in Stockholm.
Lillebrors Bageri
Vasastan
Lillebrors won Stockholm’s best semla in a 2025 consumer test, and one bite explains the verdict: a soft, cardamom-scented bun, almond filling that tastes genuinely nutty rather than just sweet, and airy whipped cream that doesn’t overwhelm the pastry.
Expect a soft, fluffy bun with a noticeable cardamom warmth, a rich almond filling that tastes like almonds rather than just sweetness, and airy whipped cream that doesn’t overwhelm the pastry. It’s the kind of semla that feels balanced even though it’s definitely indulgent.
One practical note: around Fettisdagen, Lillebrors can get extremely busy, and they often use a special pickup / pre-order setup to handle the crowds.
Address: Rörstrandsgatan 10
Svedjan Bageri
Södermalm
Svenska Dagbladet’s 2024 Stockholm semla test crowned Svedjan the winner. A verdict that makes sense once you taste the balance at work. The cardamom bun carries warmth without overwhelming spice, the almond filling includes a subtle citrus note that brightens the richness, and the cream stays light enough to let the other flavors register. This small Södermalm bakery (near Zinkensdamm) built its reputation on restraint rather than spectacle.
Practical note: this place gets busy in semla season, especially close to Fettisdagen, so it’s worth going earlier in the day if you can.
Address: Brännkyrkagatan 93
Skeppsbro Bageri
Gamla Stan
Right on the waterfront in Gamla Stan (in the old customs house at Skeppsbron 21), Skeppsbro Bageri is a good stop if you like bakeries that feel a bit more “bread-first” than pastry bar.
They’re 100% organic, bake in a stone oven, and use long fermentation plus their own stone-milled flour. That gives their semla bun a little more character than the super-soft, cloud-like style: more flavour, a touch more chew, and a slightly rustic feel in a good way.
In practice, it means you get a semla where the bun tastes like something (not just a cream delivery system), with almond filling and cream that sit nicely on top of that. If you prefer the most delicate, ultra-pillowy konditori style, this one may feel a bit sturdier.
Around Fettisdagen, they bake semlor all day and often encourage pre-orders because it gets busy.
Address: Tullhus 1, Skeppsbron 21
Tössebageriet
Östermalm
Tössebageriet has a very classic Stockholm konditori feel: old-school café atmosphere, traditional pastries, and a steady flow of locals popping in for something sweet. It’s been at the same address on Karlavägen since 1920, so it has that “this place has always been here” vibe.
For semlor, you can go two ways. If you want the traditional version, expect a well-made, straightforward semla where the bun, almond filling, and cream are meant to sit in balance rather than taste experimental.
If you’re more curious (or just want something easier to eat while walking), this is also the place that invented the semmelwrap in 2015: the same flavors as a semla, but rolled into a “wrap” format that’s less messy.
They also do playful seasonal variations some years, like wienersemla and lakritssemla, so it’s a good stop if you’re traveling with someone who wants “the classic” and someone else who wants to try something different.
Practical note: it’s popular in semla season, and seating isn’t huge, so it can feel a bit tight if you arrive at peak fika time. In case the seatings are full we recommend having a take-away.
Address: Karlavägen 77
Stora Bageriet
Östermalm / Vasastan
Stora Bageriet roasts almonds and folds them into their semla filling alongside traditional almond paste. This is a detail that shifts the entire flavor profile from sweet-and-smooth to nutty-with-texture. The result: a semla where the almond component actually tastes like almonds, not just sugar.
The Östermalm location is also worth a mention for the setting: it sits in a historic building near the Performing Arts Museum (Scenkonstmuseet), which makes it a nice stop if you’re already in that part of town. 
Practical notes:
- They have two locations (Sibyllegatan 2 in Östermalm, and Sankt Eriksgatan 88 in Vasastan), which can make it easier to fit into your day.
- In peak semla season, it can get busy at popular times, so going earlier in the day is often the calmer choice.
Address: Sibyllegatan 2
Bergstrands Bageri
Vasastan
Bergstrands is a good stop if you care as much about the bun as the cream. It’s a small, craft-style bakery where things are made from scratch, and the semla leans a bit more “bakery” than “dessert counter.”
Their semla bun is long-fermented and noticeably cardamom-forward (they’ve even described using their own freshly ground cardamom), which gives the whole thing more structure and aroma than the super-pillowy style.
The overall feel is balanced rather than over-the-top: enough almond filling to taste it properly, cream that stays light, and a bun that holds together instead of collapsing into a cream mess after two bites.
Practical note: it’s a small café, so it can be tricky to find a seat at busy times.
Address: Frejgatan 46a
K-märkt Patisserie & Bageri
Östermalm
K-märkt is a good option if you want a very “easy to like” classic semla and you happen to be around Karlavägen. Their main bakery café in Östermalm is in Garnisonen (Karlavägen 100), and the vibe is more modern matcafé than old-school konditori.
Their semla is built around a cardamom bun, almond filling, and lightly whipped cream, but with a small twist: they’ve described topping it with salt-roasted Valencia almonds, which adds a bit of crunch and a tiny salty edge.
If you like bakeries that care about ingredients, they bake with 100% organic flour and use sourdough/long fermentation in their baking more generally, which tends to give their pastries a bit more depth than the simplest versions.
Address: Karlavägen 100
Malvas Glutenfria Hantverksbageri
Vasastan
Malvas is a small, artisan-focused bakery that’s naturally gluten-free, and it’s a great stop if you want a semla that doesn’t feel like a compromise. Their semlor look and eat like the classic thing: a neat little “lid,” a generous swirl of cream, and a proper filling underneath.
What to expect: a bun with a bit more structure than the fluffiest wheat versions, plus a clear almond-and-cardamom profile. Malvas also mentions making their almond filling from roasted organic almonds, which tends to give a deeper, nuttier taste.
Practical notes:
- They usually have limited opening hours (typically Thu–Sat), so it’s worth planning around that.
- If you want to be safe in peak season, they suggest ordering ahead via Instagram/DM.
Address: Vikingagatan 3
Gunnarsons Specialkonditori
Södermalm
Gunnarsons is the kind of place many people picture when they hear the word konditori: classic display counters, lots to choose from, and a steady fika rhythm throughout the day. It’s been around since 1946 and is still in the same spot on Götgatan 92.
For semlor, expect a traditional, no-drama version: a properly baked bun, fresh-tasting cream, and an almond filling that leans more “real almonds” than overly sweet. If you don’t want to commit to a full-size semla (or you’re trying several places), they’re also known for mini semlor, which makes it easier to sample.
Practical note: there’s seating, but it can feel busy at peak fika times. If you want a calmer visit, go earlier in the day or take it to go.
Address: Götgatan 92
Haga Tårtcompani & Bageri
Kungsholmen / Vasastan
Three central locations across Kungsholmen, Vasastan, and Södermalm make Haga Tårtcompani easy to fit into any Stockholm itinerary. The semla follows a straightforward traditional approach: soft cardamom bun, generous whipped cream swirl, and almond filling balanced toward nutty rather than overly sweet. It’s a classic bakery-konditori mix with plenty of cakes and pastries on the counter, so it also works well if you’re with someone who wants something other than semla.
Small extra: if you’re travelling as a group (or want something to bring home), they also do a semmeltårta (a semla-inspired cake), which can be a fun alternative to buying individual pastries.
Address: Fleminggatan 107 (Kungsholmen), Torsgatan 75 (Vasastan), Swedenborgsgatan 4B (Södermalm)
MR Cake
Östermalm / Norrmalm
MR Cake turns semla tradition sideways with their Cremla: a croissant-semla hybrid that replaces the cardamom bun with buttery, flaky layers. Pastry chef Roy Fares opened the Stockholm café in 2017 with a clear US-influenced approach. Expect classic semlor alongside experimental versions like the espresso-forward coffee semla.
If you’re traveling with mixed preferences, it’s a handy place: someone can go classic, someone can go experimental, and you still feel like you’re in the semla conversation.
Practical note: MR Cake can be busy (especially weekends and closer to Fettisdagen), so it’s often easiest to take away. In Stockholm they have multiple locations, including Rådmansgatan 12, Regeringsgatan 57, and Stockholm Central Station.
Address: Rådmansgatan 12 (Östermalm), Regeringsgatan 57 (Norrmalm)
Valhallabageriet
Östermalm / Vasastan
Valhallabageriet built its reputation on cardamom buns and artisan bread. This is the kind of bakery where regulars debate crust texture and crumb structure. That bun-first expertise shows in their semla: the cardamom bun carries actual spice depth and flavor, not just softness, while the almond filling and cream play supporting roles rather than drowning everything out.
Expect a properly baked, aromatic bun with clear cardamom, plus a classic setup of almond filling and whipped cream. The overall feel is traditional rather than experimental, but it’s the kind of semla that bun-nerds appreciate because the base actually tastes like something, not just sweet and soft.
Practical note: it’s popular and can feel a bit cramped if you’re hoping to sit down (especially at peak fika times), so takeaway is often the easiest move.
They have more than one location, including Valhallavägen 174 (Östermalm) and a shop on Odengatan (Vasastan), so you can pick the one that fits your itinerary.
Address: Valhallavägen 174 (Östermalm), Odengatan 19 (Vasastan), Östermalmsgatan 92 (Östermalm)
