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The best semla in Stockholm
Swedes love their sweet buns called semlor that are consumed before and after the day called "Fettisdagen" every year. This year, "Fettisdagen" falls on 25 February. In the run up to this much anticipated for day, bakeries around the country do their very best to come up with new and innovative ways to present their own version of the beloved semla. Tössebageriet created a semla wrap in 2015, which has since been followed by a semla sausage, semla pizza, latte semla and nacho semla. However, no version nestles so close to the heart of Swedes as a traditional semla – a fluffy bun filled with marzipan and whipped cream, topped with a sprinkling of icing sugar.
In recent years, bakeries have also started experimenting with locally sourced and specially selected ingredients. Many bakeries offer both gluten-free, lactose-free and even vegan semlor today. No matter who you are and what you prefer, there’s a semla for you.
Here are six of the best semlor in Stockholm:
Lillebrors bageri serves semlor with chopped almonds.
With a wonderful almond twist
Anyone who’s familiar with the buzzing restaurant scene in Stockholm is bound to know about Rörstrandsgatan. The street now also houses one of the coziest and charming bakeries in the city. At Lillebrors bageri, the atmosphere is a delightful as the dough they bake. Their semla has a traditional look but comes with a new twist – chopped Valencia almonds. Fans can even buy a T-shirt emblazoned with the wording “Semla” here.
Lillebrors bageri
Rörstrandsgatan 12, Stockholm
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Mon-Tue: closed, Wed-Fri: 8am -7pm, Sat: 8am–6pm, Sun: 9am-4pm. Caption: Lillebrors bageri serves semlor with chopped almonds.
Gunnarssons is said to serve the best vegan semla in Stockholm.
Best vegan semla
This wonderful bakery on Södermalm has been serving bread, cakes and pastries for over 70 years. Many people also say they make the best vegan semla in Stockholm. Like their bread, the cream is light, fluffy and well-balanced with the marzipan. Even if you’re not vegan, you’ll appreciate this semla. Although you can’t tell it's vegan with the naked eye, naturally it tastes a bit different. But not in any negative way.
Gunnarssons Specialkonditori
Götgatan 92, Stockholm
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Opening hours: Mon-Thur: 7am–9pm, Fri: 7am–8pm, Sat: 7.30am–6pm, Sun: 10am-6pm.
The cream in Sébastiens på Söder’s semlor is different to what you may be familiar with.
Semla à la minute
Sébastien Boudet is a famous name in the patisserie world. At Sébastiens, his bakery on Söder, you’ll probably find Stockholm’s most artisanally created semla. Here, each semla is made à la minute and if that weren’t enough, the milk is unpasteurized and comes from Löfsta gårdsmejeri. It is churned into cream on site (when they then pasteurize the milk on separation, in a machine dating from 1940). This makes the cream something quite special and a reason in itself to sample their semla. Naturally, they also make their own marzipan.
Sébastiens på Söder
Medborgarplatsen 3, Stockholm
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Opening hours: Mon-Fri: 10am -7pm, Sat: 10am–4pm, Sun: closed.
At Mr Cake they serve both traditional semlor and semlor in a new guise.
Traditional or cronut semla
Roy Fares has been a shining star in the world patisserie firmament for many years. Naturally, you’ll find some of the best semlor in Stockholm at his place, Mr Cake, in the city center. Traditionalists won’t go wrong with the familiar version. But if you fancy a change, you can sink your teeth into a cronut semla here – a deep-fried croissant/doughnut with cream and marzipan. They’re baked in limited numbers so make sure you arrive early enough to be sure to get your sugar hit.
Mr Cake
Quality assured delight
It’s difficult not to feel happy when you climb the steps up to Petrus on Södermalm. The bakery is often packed with people – and rightly so. It was named bakery of the year in 2019, which speaks volumes about the products here. To be able to satisfy the semla cravings of so many Stockholmers, they have been experimenting with sourcing cream from several different farms over a scheduled period. Which cream the bun is filled with depends on which day you visit.
Bageri Petrus
Swedenborgsgatan 4B, Stockholm
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Opening hours: Mon-Fri: 7am–6pm, Sat: 8am–3pm, Sun: closed.
At Tössebageriet you’ll not only find classic semlor and a hot milk semla, but also more experimental semlor.
A genuine classic
It’s almost a crime to write a guide to Stockholm’s best semlor without including Tössebageriet. It was here the Semla Wrap first saw the light of day and became a success. The bakery has its semla premiere on 2 January each year and then bakes semlor until Easter. Here you can eat their classic semla as it is, or served in a bowl with hot milk. In February, they’ve even experimented with several different versions of semlor, from a Danish Pastry semla to an éclair semla and even a liquorice semla. So if you want to try something different, you can find a new and exciting semla here each weekend.
Tössebageriet
Karlavägen 77, Stockholm
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Opening hours: Mon-Fri 7am-6pm, Sat 9am-5pm, Sun 9am-4pm.
Amanda Hjelm
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Intressant information om Semlor
– Fettisdagen falls on 25 February in 2020.
– Varje år konsumeras drygt 50 miljoner semlor. Det är drygt 5 semlor om året per person per.
– Around 50 million semlor are consumed every year. Or just over five semlor per person.
– The Scandinavian countries have different semlor. The Swedish version is traditionally filled with cream and marzipan while the Danish and Norwegian versions are filled with jam or vanilla cream.
– The first recorded mention of Semlor in Sweden dates from 1689. They were originally eaten in a bowl of hot milk.
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