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Bullarbyn Bageri

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Sverige
Malmö
Bullarbyn Bageri

Home-style European baking from local ingredients
(1)

15/06/2026

MIDSOMMAR 2026

Join us for wonderful Midsommar celebration! Whether you’re on your way to Folkets Park, friends retreat or family meeting - we’ve got you. Preorder our seasonal strawberry croissant and/or classic Bullarbyn sourdough via link in bio.

Regular offer will be limited on Friday (fewer pastries) and Sunday (no bread).
We’ll be closed on Saturday.

08/05/2026

LOOKING FOR PASTRY CHEFS/BAKERS 50-100%

Because of an increasing demand for our pastries we are looking for talented pastry chefs/bakers. We are looking for people passionate about artisanal baking and creating pastries from organic, artisanal ingredients.

We are looking for an experienced, passionate and curious person, that is really willing to develop the place with us and learn together. We’re looking for someone that has at least 6 months (2 years if applying for a full-time position) of experience in different types of leavened pastries (laminated is a must), creams and techniques and has shaped a sourdough bread. It is a must that a candidate speaks fluent english and is a good communicator and has a flexible schedule. Ideal candidate for us has a positive spirit and attitude towards working, is bursting with ideas and wants to bring them to the table. It is important to remember that this job is fast-paced, requires a good discipline and mornings by the oven.

We are offering a 50-100% position with a salary adjusted to the experience. The work includes weekends, in rotation and cooperation with the team. We plan for this position to have a varying amount of hours every month, with heavier months falling in vacation time, to be able to cover for other bakers and slower months falling in spring and autumn. We would love to offer a trial period (fully paid) and hopefully a permanent employment after that.

We would love a new person to start in the middle of July, but we might be able to offer some shifts before that on an irregular basis.

If this sounds like you, please send an application in English via [email protected] describing your story and motivation and please attach your CV. Please let us know what amount of hours you’re interested in. If you have any additional questions you are very welcome to write an email as well.

29/04/2026

SANDWICH SCHOOL VOL 1 WITH 1-2.05

We are on a mission and the statement is simple: we want you to eat more bread. And we will do that by showing you how cool sandwiches are. We are starting in the most polish way ever on a long 1:a Maj weekend (polish “majówka” is as important as Midsommar Weekend) and with as much freshness as we can fit on sandwiches.

To achieve high level of awesomeness we invited : food creative, plant based cooking plant-based cooking aficionado and cookbook author (Roślinna Sprawa published by Buchmann). She’s all about plant-forward food that’s uncompromising yet approachable. Simply put: she’s obsessed with vegetables (and will make you go crazy for them too) as much as we are obsessed with bread.

Match made in heaven? Very much! Check the menu and come by! All sandwiches will be available for both seated in and take away.

Opening hours in the coming week:
30.04 7:30-17
1.05 8-16
Other days as usual

22/04/2026

RAMSLÖK IMMERSION

Let’s start the actual season! No more surviving on apples and potatoes. As our menu will slowly fill with things appearing on trees, bushes and in the ground, let’s start with The One We’ve Been Waiting For: ramson! This years ramslök line up consists of your favourite sourdough Ölandsvete fluffy focaccia with potatoes, leek and, you know, ramslök oil. On top of that, every weekend we will have crispy crunchy croissant knots with ramslök bechamel topped with Vesterhavs cheese.

Wanna get green with us? 🌱🦖

10/04/2026

LOVE ME LIKE AN ALMOND CROISSANT

Sometimes when you ask us what is an almond croissant we say that it’s basically an excuse to put more butter inside a croissant. And that couldn’t be more true. You’ll find a lot of organic butter in that one. And organic almond flour and organic eggs from Skåne turned into rich paste. It’s a perfect combination of crispy and gooey, creamy and dreamy, breakfast turned fika. It’s everything.

And then when we ask you if you’d like that one with or without chocolate, we see stars in your eyes — as if you couldn’t believe we would put both chocolate and almond paste inside. Yes, we do. Almond croissants know no boundaries when it comes to indulgence.

Available every day in Bullarbyn.

26/03/2026

EASTER ORDERS: NOW

In case you forgot, Easter is absolutely happening next week! Bullarbyn will be open till och med Saturday 4.04 and we will have some mesmerising and tasty stuff to contribute to awesomeness of your Easter table. Apart from sweet specialties rooted in Polish traditions like mini pound cake or shortcrust beauty mazurek, beloved Hot Cross Buns, we will have our sourdough bread selection, including aromatic Polish Rye to go with your favourite sill.

Secure your baked goods for Friday and Saturday or just come by, if you feel adventurous. We strongly recommend ordering though. Makes our life easier and your visit less stressful. Order via link in bio.

Because you love to fika with us so much, our regular offer will also be available.

Bakery is going to be closed on Sunday, 5.04. On Tuesday, 7.04 the bread offer will be limited.

17/03/2026

HOT CROSS BUN: RAISIN-FREE ZONE.

You love fluffy, sweet and interesting. We deliver fluffy, sweet and interesting. Soft like a pillow, aromatic like a memory of winter and already your favorite: a Hot Cross Bun. British Easter classic, but done in a raisin-free chocolate-full fashion. Powered by organic Thise milk, Limabacka flour, Xoco Gourmet chocolate and organic orange peel.

It’s been a bestseller and it’s going to stay with us all the way until Easter and we promise to make more and more. Come and catch them if you can, before they sell out!

10/03/2026

WEEKEND T-BIRKES

It feels like it’s the best of all possible worlds. Croissant dough laminated and cherished to perfection by , gooey almondey honey paste skillfully crafted by and vallmo topping. With Danish soul and Bullarbyn spirit. All filled to the rim with organic ingredients to make your weekend better.

Tebirkes, this Danish classic, now available every Saturday and Sunday for as long as you guys want to sn**ch it.

24/02/2026

GIRLS JUST WANNA HAVE BUN 🎶

Old Bullarbynians should know that already and new Bullarbynians (hey guys!) need to know this asap. We love sourdough bread with a passion that is hard to describe, but it translates to every decision we make in our breadmaking.
Our bread are all powered by awesome organic flour. It’s not only organic, but it’s also old grain varieties: our basic wheat is Ölandsvete and basic rye is Svedjeråg. We don’t add any commercial yeast, but we keep the process so strict that the bread doesn’t become overly sour and tangy.

From all of our bread dough we make buns. And on top of all that with an addition of organic Thise butter and Tegel cheese they can become a bun and cheese aka universal snack.

Because of course girls (and boys) just wanna have bun. Sounds bun, right?

18/02/2026

MISSION: IMPOSSIBLE. FAT DAYS 2026

How about this:
2100 semlor, made from scratch with hand whipped cream and house-ground mandelmassa
800 donuts fried and stuffed in an impromptu donuteria Bullarbyn became on Thursday
500 warm and iced specialty drinks served
1400 happy people with fika in their bellies
48kg of mandelmassa
36kg of donut fillings
10 staff members working their hands off to make it all happen

This pretty much sums up the craziness that Bullarbyn Fat Days had become in less than a week between Thursday and Tuesday. We are absolutely grateful for everyone who decided to get their palms greasy and creamy with our stuff. We hope it brought you a lot of festive joy, accompanied by one of the most beautiful weekend weather since the beginning of year (or has it been 10 years).

And I — Marta, the owner — would like to thank every person in my amazing team, who made that happen. The head smasher Alfonso, the manager Sharna, the creamer Crissy, the engineer Suzanna, the birthdayer Mons, the coffee-er Kamila and the fryer (as well as The Husband) Wojtek. Thank you for bearing with this craziness.

To those of you who are new here: we are Bullarbyn and we are crazy. Combining different European baking traditions, organic ingredients and artisanal approach we try to create unique Malmö fika experience. We want you to feel at home, with your favourite childhood tastes or with tastes that you have never experienced.

The craziness of semlas will continue in less crazy way until 28.02 and will slowly turn into Easter craziness.

Adress

Amiralsgatan 18
Malmö
21155

Webbplats

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