Each of these started the same way everything here does — real attention, given the time it needed. They have all begun with a question we wanted answered — what a certain culture does to a certain grain, what a fruit does once it's fermented rather than just cooked. It is all here — breads, butters, sweets, and what's still taking shape.
Breads 10
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.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt (50%), white spelt (50%), water, spelt sourdough leaven, salt.
Size: 1kg
Hearty and nutty, with a crackling crust and a chewy crumb. Finally, a loaf that holds up to a proper sandwich. Stack it high.
Culture: Spelt-based Sweden culture. Sourdough tang and crusty crust.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt, white spelt, linseed, hemp, rapeseed, pumpkin seed, oat groats, water, spelt sourdough leaven, salt.
Size: 1kg
Aromatic and sweet — indulgence from fruit and nuts alone. Best with butter, a sharp Cantal, or a Roquefort. Mais oui.
Culture: Apple-based France culture. Faintly sweet and mildly sour. Butterscotch crust.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt, white spelt, cranberries, raisins, apricots, walnuts, almonds, orange peel, water, fruit yeast leaven, salt.
Size: 1kg
Savory and spicy, with a thick crust built to hold it all together. Best with honey butter or served alongside a bowl of soup to lift it. Bring the heat.
Culture: Spelt-based Sweden culture. Sourdough tang and crusty crust.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt, white spelt, cheddar, jalapeño, 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.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt (50%), white spelt, Herrgård cheese, green olives, black olives, lemon zest, herbes de provence, water, spelt sourdough leaven, salt.
Size: 1kg
A loaf built on umami. Thin-crusted and deeply savory, with a crumb that stays soft for days. Pair with miso soup and roasted salmon, or spread with umeboshi paste. Trust the broth.
Culture: Koji-based Japan culture. Mildly sweet, umami. Softer crust and crumb.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt, white spelt, kombu, water, nori, katsuobushi, oat koji leaven, salt.
Size: 1kg
A quiet loaf that hides its own aroma. Earthy and faintly sweet, with a crumb that stays soft for days while hiding the umami source. Excellent with butter and pepper, or simply as a sandwich. Deceptively bold.
Culture: Koji-based Japan culture. Mildly sweet, umami. Softer crust and crumb.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt, white spelt, red miso (soy), spring onion, sesame, water, oat koji leaven, salt.
Size: 1kg
An open crumb veined dark red, a crackling crust. Smoky, salty, sweet, and floral all at once — complicated, the way the good things usually are. Rather intricate, for bread.
Culture: Spelt-based Sweden culture. Sourdough tang and crusty crust.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt, white spelt, harissa, feta (dairy), honey, rose petals, water, spelt sourdough leaven, salt.
Size: 1kg
Earthy and subtly fruity, with a moist, walnut-studded crumb stained deep purple by the wine. Perfect with your cheese and charcuterie boards. Raise a glass.
Culture: Apple-based France culture. Faintly sweet and mildly sour. Butterscotch crust.
Techniques: Autolyse, yudane, a slow cold rise, and baked in a tin. Built for a soft, springy bounce and a clean slice.
Ingredients: Wholegrain spelt, white spelt, red wine, walnuts, water, fruit yeast leaven, salt.
Size: 1kg
A loaf built for the dark months. Bright and citrusy, with a warm, earthy depth from the za'atar and a crumb flecked mellow yellow. Summer, preserved.
Culture: Apple-based France culture. Faintly sweet and mildly sour. Butterscotch crust.
Techniques: Autolyse, kochstück, a slow cold rise, and baked in a tin. Built for softness, depth, and a clean slice.
Ingredients: Wholegrain spelt, white spelt, preserved lemon, za'atar, water, fruit yeast leaven, salt.
Size: 1kg
Butters 4
Clean, nutty, and toasted, with a soft, almost pourable spreadability rather than a firm set. Aroma leans warm and grainy, closer to fresh porridge than sweet. Tastes mellow and rounded, never sharp.
Ingredients: Cream, lactic acid culture, salt, ghee, roasted oat groats.
Size: 100g
Light and airy from the whip, with soft flecks of pear running through. Aroma is soft fruit and a faint anise lift from the tarragon, with caramel's tang underneath. Tastes gently sweet and herbal, rounded out by a deep, slightly tangy caramel note.
Techniques: Whey caramel, reduced from our own butter-making byproduct. A real caramel note, not just sweetness.
Ingredients: Cream, lactic acid culture, salt, pear, tarragon, whey caramel.
Size: 100g
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.
Techniques: Tempered in hot fat. Built so the pepper's heat carries through evenly, not just in one place.
Ingredients: Cream, lactic acid culture, salt, lemon, black pepper.
Size: 100g
Dense, matte, and earthy-looking, with soft chestnut pieces folded through. Aroma is woody and faintly sweet, with a sharp green lift from the rosemary. Tastes mellow and nutty at first, rosemary arriving after, warm rather than sharp.
Ingredients: Cream, lactic acid culture, salt, chestnut, rosemary.
Size: 100g
Sweets 3
Lingonberry and toasted rye, twisted by hand with our Japan culture, finished with real birch syrup. Quietly, smokily addictive.
Culture: Koji-based Japan culture. Mildly sweet, umami. Softer crust and crumb.
Techniques: Zebra-twist. Two doughs — toasted rye and lingonberry — stacked, folded, and cut into strips, each twisted to expose the striped cross-section.
Ingredients: White spelt, wholegrain spelt (20%), cultured butter, lingonberry, toasted rye, birch syrup, smoked salt, oat koji leaven, sugar, salt.
Size: Loaf, approx. 5 thick slices
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.
Techniques: Yudane. Built for a soft, springy, almost mochi-like bounce.
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
Roasted chestnut and honey worked into a caramel and marbled by hand through our Japan culture, with baked-in pockets of brie. Finished simply — egg wash and flaky salt, nothing that hides the marbling. Genuinely something new.
Culture: Koji-based Japan culture. Mildly sweet, umami. Softer crust and crumb.
Techniques: Marble-knot. Dough stretched thin, spread with a chestnut-honey caramel, brie folded in as cubes, rolled and hand-kneaded until marbled, then twisted into strands and knotted.
Ingredients: White spelt, wholegrain spelt (20%), cultured butter, chestnut purée, honey, brie, oat koji leaven, sugar, salt, egg, milk.
Size: Loaf, approx. 5 thick slices
Spreads 7
Wild Swedish cloudberry, fermented first, then cooked down with caraway into a soft, lightly sweetened preserve.
Sharp and earthy, with a genuine bite from the horseradish.
A live spread — sharp, green heat balanced by real fruit sweetness.
Smoky and tart, deepened by time.
Jam-adjacent. Tart against fresh herb, sweetened with koji-fermented amazake rather than refined sugar.
Umami against soft sweetness, the cook-down sweetened with koji-fermented amazake.
Finished with lacto-fermented mustard seeds, for a pop of tang and texture.