Bageriet Swedish Bakery in London


London is one of the most culturally and culinarily diverse cities in the world.  It’s always a pleasure to walk around its curious streets and lanes, and to find hidden gastronomic gems.  I recently experienced one of these special moments when I discovered Bageriet, a unique Swedish bakery in the heart of Covent Garden.

Bageriet is the brainchild of baker and pastry chef, Daniel Karlsson, who established his business in 2011.  A native of Gothenburg, Daniel initially started selling his gourmet baked goods online and through a selection of high quality delis around London.  He gradually built up a loyal clientele of fans of his delicious Swedish fare, and opened a charming, cosy bakery and cafe in Rose Street, WC2 in April 2013.

The bakery cafe serves exquisite cakes, biscuits and buns, that form part of a Swedish afternoon teatime tradition known as a Kafferep.  When you enter the cafe, you are immediately welcomed and embraced by the heady, warming aromas of cardamom and cinnamon, which are flavours frequently used in Swedish baking.  The latter spice forms the basis of one of Bagariet’s signature products: the kanelbullar or cinnamon bun.

cinnamon buns

Kanelbullar / Cinnamon Bun

Another of Bageriet’s specialities and one my personal favourites, is the Prinsesstårta or Princess Cake.  Originally known as the Green Cake, this everyday celebration cake is a layered combination of light sponge cake, raspberry compote, vanilla custard, fresh cream, and marzipan.

princess cake

Prinsesstårta / Princess Cake

Bageriet also specialise in baking various buns that are served and eaten in Sweden at Christmas and on Shrove Tuesday.  Today is Shrove Tuesday, a day when rich foods are consumed prior to the beginning of Lent.  Whereas we consume pancakes in the UK, Swedes follow a different tradition and eat decadently delicious yeasted sweet buns spiced with cardamom, and filled with almond paste and fresh cream. These buns, which are traditionally served with warm, cinnamon-infused milk, are called semla.



Last week, I visited Bageriet and as well as savouring a semla, I also spoke to Daniel about his bakery, as well as about Swedish baking traditions.  You can hear the interview by clicking on the play button below.

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