On 3 October 2009, Lotta Kristensson started her small bakery in a corner shop in Aröd. Lotta's Bak&Form has grown and found itself since then. On 21 October 2015, the bakery opened the doors to its new premises right by the sea in Bleket; as we know it today. The building was built to accommodate exactly Lotta's Bak&Form as Lotta was involved during the construction process. When Lotta chose to retire in 2022, we wanted to continue to preserve this hub and this unique bakery that Lotta built up.
Nowadays, the bakery is owned and run by us, Emma Skoglund and Hella Selle.
We have taken part in Eldrimner's Swedish Championship in Food Crafts since we took over the bakery and received several gold awards for our breads. This is a continuation in the footsteps of Lotta, who has won with her breads over the years; a testament to excellent skill in food craftsmanship and flavour security in the breads. We are delighted and proud to receive these awards and look forward to sharing our enthusiasm with you!
Having worked in the bakery since 2013, Hella has seen Lottas Bak&Form grow and change. After her own studies in Vänersborg and Malmö, she returned to Tjörn in 2020 and has learnt the Lottas way of baking. Hella is mostly among the doughs and is responsible for creative and seasonal flavours for the breads and pizzas. Her strong interest in using all ingredients to the last and what is in season leads to both clear and new flavour combinations.
"For me, the bakery is a hub where small-scale producers and we food artisans meet curious guests who get to experience slow food crafts. We often hear the words 'living countryside' and it has become a more important goal for us than we perhaps originally thought."
Emma grew up on the neighbouring island of Orust and trained as a baker and pastry chef, and has been with the bakery since spring 2020. She started as a trainee through her education in Gothenburg and then took over a full-time position already in the autumn. Emma ensures that there are innovative and enjoyable pastries and cakes for all coffee lovers. Her skilful craft of slicing bread means that she bakes the loaves that then end up on the shelf for sale.
"I love being part of the process where the raw material is refined into a unique product. Whether it's testing new ingredients for baked goods or getting to cut new patterns and see them burst open in the oven on a sourdough loaf. After my internship at the bakery, it was obvious for me to continue working with the craft in this way"
Sourdough is the key to our business. There are no shortcuts or superfluous ingredients. All doughs are left to rise in the fridge for at least 24-48 hours before being baked in the stone ovens. The flour range includes only a variety of cultural grains and older cultural varieties from farmers and millers with personal contact to the bakers. Flour, water, salt and sourdough are all that is needed for good bread. This is how Lotta's Bak&Form has been baking since 2009.
We take great pride in using products that in other contexts would be seen as a waste product, such as whey from egg cheese, bran sorted out from finely sifted flour or cocoa shells from local craftsmen. our raw materials are constantly updated to be as local and seasonal as possible.
In the selection, the focus is on what is locally produced and local. The larger the radius of the raw materials, the more focus we put on organic. The reason is simple: many of the small producers in our neighbourhood simply cannot be certified organic, even though they work according to the same principles
A big part of our philosophy is not to let anything go to waste, and we actively look for new ways to utilise all parts of our raw materials, at every stage of the process. We also make sure that we don't make too much bread, which our slow rising method allows. We prefer to make sure that everything is used up by the time we close.
We are also affiliated with several local food craft networks such as Lokalproducerad i Väst, Eldrimner, Smaka på Västsverige and Hållbarhetsklivet.
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