Bakers
Meet the bakers who use Limabacka flour!
Bakers
Meet the bakers who use Limabacka flour!
Few things make us as happy as seeing our flour transformed into beautiful bread or delicious buns.
We are fortunate to be part of the organic chain that begins with the farmer, passes through us at the mill, and finally on to our dear bakers.
Thank you to all of you who post stunning photos of the bread you bake – it warms our miller’s hearts immensely!
We are fortunate to be part of the organic chain that begins with the farmer, passes through us at the mill, and finally on to our dear bakers.
Thank you to all of you who post stunning photos of the bread you bake – it warms our miller’s hearts immensely!
A short film about our friends at Da Matteo in Gothenburg. They’ve been with us for a long time and we’re delighted that they bake with our flour.
Da Matteo has a number of cosy cafés in the heart of Gothenburg, as well as two well-stocked and atmospheric shops – where you’ll find our flour and lots of other delicious treats.
Da Matteo has a number of cosy cafés in the heart of Gothenburg, as well as two well-stocked and atmospheric shops – where you’ll find our flour and lots of other delicious treats.
Moa and Linda run a bakery and patisserie at Kastellegården, where they have followed their dreams and built something of their own with great dedication and a passion for their craft.
We at Kvarnen are delighted to highlight their journey and share the inspiring stories behind our bakers and growers.
We at Kvarnen are delighted to highlight their journey and share the inspiring stories behind our bakers and growers.
A while ago, we paid a lovely visit to our good friend Mattias Wallin at his farm in Fjärås, Halland, where creativity and a love of growing things permeate the whole place.
As well as growing vegetables and fruit, making his own kombucha and wine, Mattias bakes using flour from the mill, which resulted in freshly baked bread, biscuits and a moment we won’t forget in a long time.
As well as growing vegetables and fruit, making his own kombucha and wine, Mattias bakes using flour from the mill, which resulted in freshly baked bread, biscuits and a moment we won’t forget in a long time.
Elise runs Säsongsbagar’n and is a young baker who has courageously chosen to set up an organic bakery based on local, seasonal ingredients.
In our film, you’ll meet Elise and follow her journey behind the scenes at the bakery – a story of craftsmanship, sustainability and optimism for the future.
In our film, you’ll meet Elise and follow her journey behind the scenes at the bakery – a story of craftsmanship, sustainability and optimism for the future.
Last winter, just before the first snow fell, we visited our good friend and home baker Mattias in Rolfstorp for a cosy day of baking in the warmth of the wood-fired oven.
Between baking bread, a tour of the old Hovgårds Kvarn mill and a simple meal of bread, butter and cheese, it turned out to be one of those days that reminds us why meeting bakers is one of the most enjoyable things we know.
Between baking bread, a tour of the old Hovgårds Kvarn mill and a simple meal of bread, butter and cheese, it turned out to be one of those days that reminds us why meeting bakers is one of the most enjoyable things we know.
We visited Felicia at Vilgot’s Sourdough Bakery in Våxtorp, a vibrant sourdough bakery that has grown out of curiosity, determination and a great deal of personal experimentation.
In a short space of time, Felicia has built up a winning concept where the reputation for truly delicious sourdough bread has spread far beyond the local area, and the fact that she bakes using our flour after having trained with us at the mill bakery makes the visit all the more enjoyable for us.
In a short space of time, Felicia has built up a winning concept where the reputation for truly delicious sourdough bread has spread far beyond the local area, and the fact that she bakes using our flour after having trained with us at the mill bakery makes the visit all the more enjoyable for us.