Cardamom Buns

A Swedish favourite

Each bun is knotted by hand from a soft, enriched dough and filled with butter, brown sugar and freshly ground cardamom. We crack the pods every morning, because the flavour fades fast once they’re open.

Straight from the oven they get a light brush of syrup and a scatter of pearl sugar. Sticky, fragrant and best eaten slightly warm.

Good to know

Contains wheat, milk and egg. We bake them until they run out, which on Saturdays is usually before noon.