Your Daily BreadCulture
Along with the neighborhood butcher and fruit seller, the local baker has always been an indispensable provider of people’s daily sustenance. In Lund, one could say that quality fika spots are just as essential. St. Jakobs Stenugnsbageri, a locally-owned bakery boasting artisan bread and pastries, seeks to provide both.
On Klostergatan street amidst an assortment of fine, expensive shops, St. Jakobs Stenugnsbageri plies its trade with more humble offerings. A front-window display of knäckebröd, Swedish thin bread, draws curious passersby into the shop.
The café’s interior is detectably bohemian, decorative lamps adorning the classic, wooden walls and colorful cushions accompanying each table. It stands in refreshing contrast to the modern slickness of certain chain cafés.
“This bakery has existed for four years, and the café opened a year and a half ago,” said Gustav Cronqvist, a Lund native and one of the café’s enthusiastic baristas. “It is different from other cafés. The atmosphere is lively, yet also cozy because the place is small.”
“The owner Mattias Mårtensson is a self-taught baker from Lund,” Gustav explained. “He felt compelled to give something back to his hometown and opened this stone oven bakery. He intended from the beginning for his shop to specialize in sourdough.”
In its four years of existence, this bakery’s offerings have captured the affection of large swaths of Lund’s population. “We get many older customers who regularly come for the bread. But lots of students, and particularly international ones, visit us often for coffee and a pastry,” said Gustav. “I enjoy the diversity because it gives me a chance to speak English.”
“The people in this place are always friendly and know what they’re doing. The shop is cozy, and obviously the stone oven baking sets this bakery apart from the rest,” said Viktoria Skara, a civil economics student originally from Malmö. “I love the raisin rolls which are great in a sandwich or on their own, and for pastries I go for the cardamom buns.”
“The bread I recommend is the “Mötesplats” loaf. It’s a cold-yeast bread with a stronger sour taste and chewy texture,” said Gustav.
Finding seating during prime fika times can be challenging, especially on Friday and Saturday. However, patio seating has been reopened behind the cafe, offering outdoor seating protected from public foot traffic and wind.