Gripsholm Bakery & Pastry Shop

Baked with care

A craft and a story behind every loaf

• The inn loaf is now a light sourdough bread made with durum and wheat flour from Saltå Mill. Something similar was probably served to Charles IX when he visited the inn in the early 17th century.
• Smockska roll Our rolls are baked with either roasted oatmeal and flaxseed or coffee-roasted crushed rye. The roll is named after Joacim Smock, the first innkeeper in 1609.
• PAX roll A light, fluffy sourdough roll made with wheat flour and durum wheat from Saltå Kvarn, as light as Pax Mariæ – Mary's peace – the monastery after which the town is named.
• The monk's favorite The monks at the Carthusian monastery of Pax Mariæ baked their own bread. Today, we bake the monk's favorite – a rustic sourdough loaf with spelt, wheat flour, and coarse rye flour from Saltå Mill.
• Monastery bread The monks probably also baked something similar to our monastery bread – a dark rye bread with rye sourdough, crushed rye from Warbro mill, sunflower seeds, flaxseed, and fine rye flour from Saltå mill.
• Åströms bread with two of our favorites – oat loaf with roasted oats and flaxseed, and a loaf baked with coffee-cooked crushed rye – we pay tribute to the owner and CEO of Svenska Kulturpärlor, Fredrik Åström.