Foto: Oskar Albretson

Slöinge's dream baker

Solhaga Stenugnsbageri or Solhaga Stone Bakery, has carved a niche into the hearts of its patrons in just a few years. No surprises there, for each and every one of their creations – be it a hazelnut brownie or a humble loaf of rustic bread, is hand-crafted with passion and patient attention to detail.

Written by Destination Falkenberg
Destination Falkenberg

Solhaga Stenugnsbageri or Solhaga Stone Bakery, has carved a niche into the hearts of its patrons in just a few years. No surprises there, for each and every one of their creations – be it a hazelnut brownie or a humble loaf of rustic bread, is hand-crafted with passion and patient attention to detail.

Stroll through the doors and you’ll be immediately accosted by the warm and familiar aromas of freshly baked treats. The shelves inside are groaning with buns and breads and cakes of every kind you can possibly imagine. But look again, for this is no ordinary bakery – every thing that comes out of their stone oven is a veritable piece of art.

“Good bread does not take kindly to being rushed. We try and use the finest local ingredients we can lay our hands on and take our time to prepare the dough. This shows in the results. We invite you to come and experience it yourself,” says Sara Wennerström, who runs Solhaga Stenugnsbageri.

Porträttbild på Sara Wennerström med en svart bagarmössa.

When the breads and the buns are baked with passion, the difference shows up in the taste. As far as possible, Solhaga uses locally produced ingredients. The flour comes from Berte Qvarn, which has a history of producing high quality flour in Slöinge since…wait for it…1569. The vegetables are purchased from Ugglarp’s vegetables, and the meat and cheese come from the nearby farms.

“We also do not use any readymade products or artificial ingredients. For instance all our jams and marmalades are created from scratch.”

“We also do not use any readymade products or artificial ingredients. For instance all our jams and marmalades are created from scratch,” says Sara.

Sara was besotted with baking when she and her husband found a beautiful house in Halland that they bought as a summer cottage. The house came with an old stone furnace and when Sara started to renovate it, she got the idea to start baking bread.

Utanför den röda cafébyggnaden står trädgården i full blom och många sitter vid borden och fikar.

She signed up to train with star baker Jan Hedh, where she, along with learning the craft, came into contact with other bakers. She soon built up a small network of similarly-minded people who worked the way she imagined – small in scale, big on using local ingredients and quality. In 2010 she decided to start the bakery. So she resigned from her full-time job and bet it all on Solhaga.

“In Halland there is a strong tradition of logic and math. I thought bread would fit very well in there, like a piece of a puzzle. It turned out good and today we work closely with many other food creators, including being part of Falkenbergs Skafferi, a local food collective. We also deliver our bread to them.”

Solhaga gets a sister

Sara’s goal was keep Solhaga small so as to not lose the personal touch the patrons have got used to. So when the bakery started doing well, Sara chose to start something new instead of expanding Solhaga. And so was Borgmästargården born in Storgatan in central Falkenberg.

Disken på Borgmästargården är fylld av bullar, kakor och bröd.

“Borgmästargården is a good addition to Solhaga, and it’s fun to have something in town, but above all because we are three partners. Tilda Lundahl, Ann-Sofie Lönnberg and I together had a dream of creating a new place and it became the café Borgmästargården. Solhaga has a more rustic charm, bread and buns. Borgmästargården is more a fine pastry shop, where you can also enjoy a glass of wine or a beer from the local breweries.”

Guests are welcome in the Solhaga gardens

family. See, the quaint house where Solhaga is located is also home for the family. But as the bakery has become increasingly popular, it has become harder to live right in the middle of the workplace.

“What once was our very own summer house has become a favourite place for so many others over the years.” says Sara with a big grin.

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