S:t Paul Bageri Götgatan is a bakery in Sodermalm, Stockholm.
S:t Paul Bageri on Götgatan in Stockholm's Södermalm runs the bakery-cafe locals send neighbours to; cinnamon and cardamom buns, sourdough sandwiches and the morning Medborgarplatsen counter crowd.
Tip: Open seven days. The cinnamon buns sell out by midday on weekends; arrive before 10:00 for the full pastry board.
Address: Götgatan 42, 118 26 Stockholm
Svedjan Bageri on Brännkyrkagatan in Stockholm's Södermalm bakes the Zinkensdamm kanelbulle the city cafe press cites; from a Västerbotten farm dairy family, sourdough rounds and pastries from the Söder counter.
Tip: Closed Sunday and Monday. The cinnamon bun is the buy; the line is longest on Saturday mornings.
Worth the queue: Cinnamon bun (kanelbulle)
Svedjan Bageri on Brännkyrkagatan in Stockholm's Södermalm bakes the Zinkensdamm kanelbulle the city cafe press cites; from a Västerbotten farm dairy family, sourdough rounds and pastries from the Söder counter.
Tip: Closed Sunday and Monday. The cinnamon bun is the buy; the line is longest on Saturday mornings.
Worth the queue: Cinnamon bun (kanelbulle)
Rosendals Bageri on Rosendalsterrassen in Stockholm's Djurgården bakes wood-fired sourdough in the biodynamic orchard cafe; cardamom buns, levain rounds and rye loaves.
Tip: Closed Monday and Tuesday in low season. The biodynamic flour rounds sell out by 14:00 on weekends.
Worth the queue: Rosendals levain bread
Vete-Katten on Kungsgatan in Stockholm's Norrmalm has baked the classic Swedish konditori canon since 1928; the semla in Lent and princess cake year-round are the references.
Tip: Semla counter from Fettisdagen (Shrove Tuesday) through April. Order ahead online for the saffron-pearl-sugar version.
Worth the queue: Semla cream bun (February-April)
Tössebageriet on Karlavägen in Stockholm's Östermalm has been a working bakery since 1920; the Tössetårta layered cake and the saffron semla in February are the references.
Tip: Pre-order semla in February via the website; over-the-counter sells out by 11:00 in peak weeks.
Worth the queue: Tössetårta layered cream cake
Bröd och Salt on Odengatan in Stockholm's Vasastan is the city's largest artisanal bakery group; wood-fired levain, cardamom buns and the Odengatan flagship counter.
Tip: Cardamom buns are still hot at 09:00; sourdough cuts off when the day's bake ends, usually 16:00.
Worth the queue: Levain sourdough loaf
Fabrique on Rörstrandsgatan in Stockholm's Vasastan exported the modern Swedish cardamom bun to London and Berlin; the stone oven still runs the flagship counter daily.
Tip: The cardamom bun is the buy. Bread sells out by 14:00 on weekends; arrive by 11:00.
Worth the queue: Cardamom bun (kardemummabulle)
