Bageriet – Swedish Bakery, London

  • Sarah Surgey
  • Tagged , , , , , ,
  • 8th July 2015
  • bageriet
    Nordophile has been watching the trend on all things Nordic spread throughout London and the one thing which best shows off the Nordic traditions, way of life and customs, is food. Nordic food normally has a story to tell in its ingredients and the process it goes through. So with more and more Nordic cafes/restaurants/bakeries popping up in and around London, we wanted to go back to basics. To a method and tradition which encapsulates good old fashioned Nordic baking. This brought us to Bageriet! and we spoke with Daniel Karlsson to find out more.
    Bageriet is the Swedish word meaning The Bakery
    I started the bakery “Bageriet”in 2011 as an online bakery, stocking the the Swedish grocer on 32 Crawford street”totallyswedish” with a variety  of bagged biscuits and cinnamon buns.
    that went very well and I noticed a huge interest in Swedish bread tradition amongst the English customers so in 2013 I teamed up with my friend and super colleague from Sweden, Sven-gunnar and so we opened the shop on 24 rose street.
    We have enjoyed since then a very good two years and such a good response from the Londoners and we are very much enjoying being ambassadors for Swedish bread and cake traditions here in the UK.
    We bake everything at site in the basement bakery with very good ingredients,most of them shipped from Sweden.
    Most of our recipes are from our families and are very traditional. So when you come to us you can be sure of experiencing something genuine and Swedish.
    For our customers we also offer traditional soft drinks like sockerdricka, hallonsoda and päronsoda which probably even my grandparents were enjoying in their youth.
    Even the music we play in the shop is a selection of old and new from Swedish artists.
    So I think its fair to say we are good Swedish ambassadors

    bagerietphoto Daniel Karlsson/Sven-Gunnar Appelgren. Photo © Joe Sarah

    Daniel Karlsson Owner.

    The Pastry chef
    My career in pastry started when I was 20 years old and I began three years of excellent training at the HRS school in Gothenburg, Sweden, including a year of work experience in a professional bakery.

    As with many passionate chefs, a foodie mother or grandparent inspired them to choose their profession. In this case my mother and especially so my grandmother, Harriet Karlsson, lit the spark in me. She was an extraordinary good cook and sweet maker. I cherish what she taught me and still use some of her biscuit recipes.

    Being a baker or pastry chef is a wonderful profession if you are passionate. For me, it is a real joy to create sweets, cakes, bread, etc.

    I came to London and England because I was curious of the British culture, which in these of my first four years I’ve grown to love. Now, I want to realise my dream to share the passion of my craft and the wonderful Swedish cake tradition of which I am very proud.


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