Behind the glass, the baking masters get to work. Dough is sprinkled with flour, shaped into buns and rolled into croissants - everything is made by hand and that’s exactly how it looks and tastes. As the motto says, “good things come to those who wait,” the sour and yeast doughs need a substantial amount of time to rise, but the wait makes them all the more delicious. When the Head Baker Michael Gauert and his young team aren’t busy with the flour machine or the many ovens, they give advice and explain their vast know-how in high spirits. The bakery, named after the Swedish word for buns, enjoys great popularity and it comes as no surprise that the shelves are empty before midday on Saturdays.