Kultur is a fermentation studio – we use ingredients and techniques from around the world, putting them together in unexpected combinations. We share the reasoning behind every pairing, ingredient, and technique, because knowing makes it taste better. Time and attention are what make it beyond the ordinary.
We work with living cultures to make bread, sweets, butters, spreads, and more, in small weekly batches for delivery in Stockholm.
The Studio is currently invite-only. Leave your email to be notified when full access opens to everyone.
We believe that real attention shapes the unexpected into something beyond the ordinary.
Each weekly drop features four distinct creations: No. 0.A as our signature constant, complemented by a revolving selection of one bread, one cultured butter, and one sweet.
Our breads are leavened with sourdough, wild fruit yeast, or koji. Our sweets lean on those same cultures — koji brings deep umami and rich sweetness, wild fruit yeast keeps things lighter. Our butter is always cultured. Find out more about our cultures and techniques in Studio.
Four years in the making — the only loaf that's never missed a bake. Mellow, nutty, and tender, with a soft crumb and a crust that toasts beautifully. Your daily bread, but better. Mind the crumbs.
Culture: Spelt-based Sweden culture. Sourdough tang and crusty crust.
Ingredients: Wholegrain spelt (50%), white spelt (50%), water, spelt sourdough leaven, salt.
Size: 1kg
Tangy and cheesy, with a thin crust and a bright, herbal aroma. At home on a dinner table, a cheese board, or alongside, yes, olives. More olives, always.
Culture: Spelt-based Sweden culture. Sourdough tang and crusty crust.
Ingredients: Wholegrain spelt (50%), white spelt, Herrgård cheese, green olives, black olives, lemon zest, herbes de provence, water, spelt sourdough leaven, salt.
Size: 1kg
Dense and firm, flecked dark from the char, with visible cracked pepper throughout. Aroma is sharp and smoky-bitter upfront, citrus close behind. Tastes bright and cutting, with a slow-building peppery heat on the finish.
Ingredients: Cream, lactic acid culture, salt, lemon, black pepper.
Size: 100g
An addictive combination: miso and banana. Sweet and savory in equal measure, with a deep, caramelized crust. Raised with our culture, not baking soda. Good on its own, or lightly toasted with butter. As healthy as a banana bread can get.
Culture: Koji-based Japan culture. Mildly sweet, umami. Softer crust and crumb.
Ingredients: White spelt, wholegrain spelt (40%), cultured butter, ripe bananas, oat koji leaven, oat koji amazake, fava bean miso, eggs, walnuts, water, sugar, salt.
Size: Loaf, approx. 5 thick slices
The week's drop items are unveiled.
Ordering closes for the week. Order while the batch lasts; each one is made in small quantities.
Your order arrives at your door, fresh from the Studio. The next drop goes up on Sunday.
We're drawn to unusual combinations — flavours and textures beyond the ordinary. Three values guide how we do that.
Fermentation is slow by nature, and we let it set the pace. A loaf takes three days from first feed to finished bread; a preserve asks for a full week. Staying small is what makes that possible — small enough that the same hands touch every jar.
Every ingredient we use is organic, and every source is one we can name — our grains come from Swedish mills, our koji from Njordtorps permakultur. Local comes first: Stockholms län, then Sweden, and further only when a recipe genuinely calls for it. When something does travel further, we say so — down to the olives one of us carried back from Valencia by hand.
The techniques we adopt travel farther than our ingredients do — a sakadane borrowed from Japanese sake brewing leavens the bread, butter is clarified into Indian ghee. The techniques we adapt earn their place through texture, taste and aroma, or through necessity — like the tin every loaf bakes in, which the delicate spelt asks for.