Bullarbyn Bageri

Bullarbyn Bageri Home-style European baking from local ingredients
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Our current pastry selection 🥐There is something for everyone on this tray, bringing together traditional French, Polish...
27/08/2026

Our current pastry selection 🥐

There is something for everyone on this tray, bringing together traditional French, Polish, and Swedish recipes.

We focus on technique and quality ingredients to get the textures and flavours just right. Whether you prefer distinct flaky layers of a pain au chocolat, fruitiness of jagodzianki, or a soft, fluffy cinnamon bun, we got you.

For those who lean savory, we also snuck in one cheese & leek croissant to the mix.

MIDSOMMAR 2026Join us for wonderful Midsommar celebration! Whether you’re on your way to Folkets Park, friends retreat o...
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.

LOOKING FOR PASTRY CHEFS/BAKERS 50-100%Because of an increasing demand for our pastries we are looking for talented past...
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.

SANDWICH SCHOOL VOL 1 WITH 1-2.05We are on a mission and the statement is simple: we want you to eat more bread. And we...
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

RAMSLÖK IMMERSIONLet’s start the actual season! No more surviving on apples and potatoes. As our menu will slowly fill w...
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? 🌱🦖

LOVE ME LIKE AN ALMOND CROISSANTSometimes when you ask us what is an almond croissant we say that it’s basically an excu...
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.

Adress

Amiralsgatan 18
Malmö
21155

Webbplats

Aviseringar

Var den första att veta och låt oss skicka ett mail när Bullarbyn Bageri postar nyheter och kampanjer. Din e-postadress kommer inte att användas för något annat ändamål, och du kan när som helst avbryta prenumerationen.

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