The daily schedule
Bun dough is mixed at 05:45 and proved slowly at 24 °C. The first tray of buns lands on the counter at 07:30, when the doors open on weekdays. The second bake comes out at 10:30 for förmiddagsfika and the third at 14:30 for the afternoon. Cakes and cookies are baked once, in the morning, and sold until they run out; we would rather sell out at 16:00 than sell a day-old kladdkaka. If a particular bake matters to you, the safest windows are the twenty minutes after each tray appears.
Kanelbulle versus kardemummabulle
Visitors assume the cinnamon bun is the national bun. Stockholm disagrees. The cardamom bun has quietly overtaken it in most of the city's bakeries, and ours is no exception: we sell roughly three kardemummabullar for every two kanelbullar.
| Feature | Kanelbulle | Kardemummabulle |
|---|---|---|
| Dough | Enriched wheat dough with ground cardamom | Same dough, with 50% more cardamom |
| Filling | Butter, sugar, Ceylon cinnamon | Butter, sugar, freshly ground green cardamom |
| Shape | Classic spiral | Twisted and knotted |
| Topping | Egg wash, pearl sugar | Sugar syrup glaze, crushed cardamom |
| Texture | Softer, more pillowy | Denser, stickier, more caramelised edges |
| Weight | About 110 g | About 120 g |
| Price | 45 SEK | 48 SEK |
Which is better is a matter of temperament. The cinnamon bun is comfort; the cardamom bun is character. If you want to settle it properly, buy one of each and split them with someone. That is, after all, the point of fika.
The seasonal calendar
Swedish baking runs to a strict calendar, and we follow it to the day.
- Semla (January to Shrove Tuesday, 55 SEK). A cardamom bun hollowed out and filled with almond paste and whipped cream, lid dusted with icing sugar. We bake them from the first Monday in January and stop dead on Fettisdagen. Traditionalists eat one in a bowl of warm milk; we will bring you the milk if you ask.
- Våffeldagen (25 March). Waffle Day, from a mispronunciation of Vårfrudagen, Lady Day. Crisp heart-shaped waffles with cloudberry jam and cream, 65 SEK, that day only.
- Kanelbullens dag (4 October). Cinnamon Bun Day, introduced in 1999. We bake nothing else and sell around 1,400 buns.
- Lussekatter (Advent to Christmas, 32 SEK). Saffron buns shaped like an S with two raisins. On 13 December, Lucia, we open at 07:00 and serve them with glögg.
- Pepparkakor (December). Thin ginger snaps. A bag of twelve is 55 SEK; the two-week baking workshop slot for them sells out in October.
The everyday counter
| Item | What it is | Price |
|---|---|---|
| Kanelbulle | Cinnamon bun, pearl sugar | 45 |
| Kardemummabulle | Knotted cardamom bun, syrup glaze | 48 |
| Vaniljbulle | Bun filled with vanilla custard | 48 |
| Chokladboll | Oat, cocoa and butter ball rolled in coconut or pearl sugar | 32 |
| Hallongrotta | Butter cookie with a raspberry jam centre | 28 |
| Dammsugare | "Vacuum cleaner": marzipan roll with punsch-flavoured filling, chocolate ends | 38 |
| Kladdkaka | Sticky dark chocolate cake, served with cream | 52 |
| Morotskaka | Carrot cake with cream cheese frosting | 55 |
| Prinsesstårta | Sponge, raspberry jam, custard, cream and green marzipan; by the slice | 68 |
| Sju sorters kakor | Seven kinds of cookies on a stand, Saturdays 14:00, coffee included | 95 per person |
Ingredients we do not compromise on
Cardamom is bought as whole green pods and ground every morning; pre-ground cardamom loses most of its aroma within a week. Butter is Swedish, 82 per cent fat, unsalted for the dough and lightly salted for the filling. Flour is stone-ground Swedish wheat with a protein content around 11.5 per cent, which gives a soft crumb without turning the buns bready. Pearl sugar is the coarse Swedish kind that does not melt in the oven. Jam for the hallongrottor is cooked in-house from frozen Swedish raspberries with about 40 per cent fruit, which is roughly double what a supermarket jar contains.
Allergens and dietary options
The kitchen handles wheat, milk, eggs, almonds and hazelnuts every day, so we cannot guarantee any item is entirely free of traces. That said, we bake a vegan kardemummabulle daily using oat drink and a plant-based butter, and it is very hard to tell apart from the original. The chokladboll and hallongrotta are available gluten-free, made with certified oat flour in a separate batch before the wheat bakes begin. Full allergen sheets for every item are kept at the counter, and staff will always check rather than guess.
Pre-ordering: for and against
For
- Orders of six or more buns placed by 16:00 the day before are guaranteed, at a 10 per cent discount.
- Whole prinsesstårta (8–10 slices, 495 SEK) and kladdkaka (8 slices, 340 SEK) are only available to order.
- Seasonal items such as semlor sell out; ordering is the only way to be sure on Fettisdagen.
Against
- Pre-orders are baked in the 07:30 run, so an afternoon pickup will not be as warm as a bun straight from the 14:30 tray.
- We need 24 hours' notice; there is no same-day ordering.
- Part of the pleasure of fika is choosing at the counter. Ordering ahead removes that.
To place an order, use the contact form and choose "Pre-order" as the topic, or call the studio during opening hours. Corporate fika boxes are covered in the studio guide.