Frost Bageri

Rating: 4.5 out of /5

It's looks like a semla should. The bun and cream are about the same height as each other, a visible line of filling, a swirl of whipped cream and the lid placed on top, dusted in icing sugar.

Ok, so a trimmed lid would be a plus, but from one angle, it kind of looks a little triangular, so we'll let that pass for now. It works.

There were no semlor ready when I arrived at Frost. Which scared me momentarily, but bakery owner Håkan stepped up and made one for me there and then.

Thankfully the buns were already baked, so it just needed constructing - which Håkan managed professionally despite me hanging about in front of him and filming.

Håkan and his wife Sacha opened up Frost in the autumn of 2025, so it's a new bakery for this semla season. Not that award winning baker Håkan is new to making semlor!

The bun is soft, of course. Obviously it was as fresh as you can get. There's also a good amount of cardamom.

The paste is very smooth and sweet, with no added nuts. The consistency is like a loose fudge. All the crunch comes from the roughly chopped roasted almonds that are placed as a layer on top of it. There's a recognisable taste of bitter almond in the paste as well as a few extra pieces of ground cardamom kernels.

I really like how all the components work together, it's a really well balanced Semla. I could have eaten two (and then regretted it! 😂) - It left me wanting more, despite it being an extra-large 216g semla!

It's another semla this season that gets very close to full marks. Perhaps the closest yet. I also rated it highly in the semla test in February, which indicates a degree of consistency in the quality. Definitely worth a trip out to Radiohuset.