Seaford's Semla Bakery brings Scandinavian charm to Frankston City.
Tired of the same old croissants and cannoli? Craving something with a little more heart and soul?
Look no further than Semla the Bakery, a tiny but mighty operation churning out authentic Scandinavian baked goods from a garage in Seaford.
Semla's founder, Robin Ridell, knows a thing or two about storytelling. The former sports journalist traded in his microphone for a mixing bowl, trading the fast-paced world of sports for the slow, methodical craft of baking. Growing up surrounded by the aroma of his great-grandparents’ bakery in Sweden, Ridell was destined for a life kneading dough.
After honing his skills at a renowned Swedish baking school and Ovens Street in Brunswick, Ridell and his partner Georgia launched Semla in April this year. Their garage-turned-bakery is now a buzzing hub of activity, with the intoxicating scent of cardamom and rye filling the air.
Semla’s menu is a love letter to Scandinavian baking traditions. Think fluffy cardamom buns, the kind that melt in your mouth and transport you to a cozy Swedish café. Or indulge in their signature 50/50 rye sourdough, a complex and flavourful loaf that’s a testament to Ridell’s mastery. Other highlights include the comforting porridge loaf, the crunchy sesame seed delight, and the decadent honey hazelnut creation.
But Semla isn’t just about bread. Their vanilla buns are pure bliss, and the tosca buns – a Swedish sweet with a caramelised pecan crunch – are simply irresistible.
The name Semla itself is a nod to a classic Swedish bun, typically enjoyed during fika, a beloved Swedish tradition of taking a break with coffee and treats. Semla the Bakery hopes to bring a touch of that fika magic to the Frankston community.
You can find Semla's delicious creations at various markets around the bayside, or order online for delivery.
So why not treat yourself to a taste of Scandinavia? Your taste buds will thank you.