Dawn is just breaking in Varberg; people are coming awake in their beds. But at Skeppsgatan 10, the frenetic activity has already started a few hours earlier. It’s where Kustbageriet (coastal bakery) is located. The aroma of freshly baked bread is in the air. The shelves are groaning with goodies – from Leavain and Schwartzbrot to Strandråg and Kustbröd. There’s all manners of freshly baked buns, baguettes and croissants to satisfy the most discerning bread lover. It’s been eight years since Kustbageriet set up shop and today it’s a favourite of both Varberg residents and visitors.
Lisa SöderholmRedaktör och friluftsälskare
Niklas Gustafsson had always been interested in food and food and after his initial schooling in Varberg and a couple of trips abroad it was time to go to Grythyttan’s restaurant school. After spending several years working in restaurants in Stockholm, he wanted to try his hand at baking. So he went looking for a job at the wildly popular Riddarbageriet in Stockholm and he got it.
“I went there with my bag of chef knives and after just two minutes I realized I could not do anything. But a year and a half later I found that I was actually a baker.”
One summer, in the mid-2000s, Niklas decided to spend the summer in Varberg with his girlfriend. The plan was to combine the holiday with a bit of baking. They put in an ad in the local newspaper that they were interested in renting a cottage and they got something in Sällstorp just outside Varberg. The first thing they did was call master flour producer Bengt at Limabacka mill for his famous freshly milled flour. After some experimentation with the oven in the cottage they started selling their bread in Varberg’s square, two days a week.
“It was crazy. We moved to an apartment right at the square. We got up at 6am every morning and got busy with the baking. Then we would go down to the square at 9am laden with freshly baked bread that we sold out in 2 hours flat. In fact, there were people who missed us because we were only there until 11am. ”
At some point, while all this was going on, the idea of starting their own bakery slowly took root. In fact, they were both happy and terrified when they finally moved from Stockholm to Varberg. And with good reason too as they had no home to live in, and no bakery to bake in.
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