The Melbourne suburb of Seaford has welcomed a new Swedish bakery, Semla the Bakery. The establishment specialises in traditional Scandi sourdough bread and buns.

Owner Robin Ridell opened the bakery alongside his wife, Georgia, almost exactly 75 years after his great-grandparents – Tora and Johan Bonnier – first started their patisserie on the ground floor of their house back home in Sweden. Robin and Georgia have taken a similar approach by converting their garage into a fully operational micro bakery.

A former sports journalist, Robin transitioned to baking after studying artisanal baking at cooking school Eldrimne. Three years ago he made the move to Australia, working first at Ovens Street Bakery in Brunswick for two years before taking the plunge with Semla the Bakery,

Nordic baking is predominantly focused on grain such as wheat, barley, oats, and rye rather than the sweeter preferences seen in other European countries like Italy and France. This appreciation is not lost on Robin, as he was raised with stories of his great-grandparents’ baking adventures. Like his great-grandparents, Robin and Georgia hope to bring connection with their food.

“Just like their place became a social hub, we want to create something for our community. Get together, share stories, break bread (or buns),” Robin told Broadsheet.

The bakery’s name pays homage to a traditional Swedish bun filled with cream and topped with icing sugar. The sweet is enjoyed during a cherished Swedish tradition, fika, with loved ones.