It's easy for us to talk about our ingredients, we know where they grow and who grows them. We bake exclusively with certified flour from local mills. It is both from Lögens Kvarn outside Lysekil where we drive and pick up our flour and have a short chat with the millers and from Lundens gård outside Trollhättan who deliver to us and peek into the bakery from time to time.
A selection from our most common bread range:
Sourdough shortbread made with home-made wort. These are available towards Christmas, but not until Advent. Both with and without raisins.
Our lightest and most neutral country wheat bread baked on Öland wheat or Lögens lantvete.
Light country wheat bread with walnut halves. Gets a beautiful purple colour from the nuts.
contains walnuts
A variation on our country wheat bread with roasted pumpkin seeds and whole grains.
Gold winner SM! Country wheat bread with egg cheese whey from Torp Farm, roasted rapeseed and rolled in blue poppy seed.
contains poppy seed, whey from egg cheese (milk protein, egg protein)
The draff left over after brewing gives the bread a sweeter character. We get the draff from small breweries in the neighbourhood.
Flavourful rye bread with whole grains toasted in the coffee left in the thermos after closing. With honey and crushed cumin.
Danish rye bread with 100% rye, lots of seeds and light spices. Dynamite with hazelnuts and raisins, figs, apricot pieces.
contains hazelnuts, sesame seeds
Our version of a sourdough crust. With honey from Tjörn, spices and sifted rye. Baked around the holidays, suitable for herring.
Our buns are also made exclusively from sourdough and have a slight acidity that complements the sweet filling.
contains whey from egg cheese (egg protein, milk protein)
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