Semlor info start page

Lidingö bröd & pâtisserie

Stockholmsvägen 40A, Lidingö

Rating 3.5 out of 5'

"Wholly nuts Batman!"

A semla with a triangular lid. The lid is dusted with icing sugar and placed so that the visible point is aligned with the cut in the bun where it came from. In the cut light brown almond paste can be seen. Some of the icing sugar has dusted the sides of the bun. The cream is a defined swirl, going clockwise from the lid. The fresh bun has wrinkles at the base as it has collapsed slightly from the weight of the filling.

2026 season review

10th January 2026

Rating: 3.5/5

Weight 126 g Size medium Price 50 kr

I've lived in Stockholm for 25 years and I think this is only the 3rd time I've been to Lidingö. It's somewhere you go, not somewhere you pass through! That said, Lidingö Bröd & Patisserie is a lovely little bakery that's relatively easy to reach with a car.

They do a small and a large semla. I got one of each. The details on this review page are for the small semla.

They put them in a nice cardboard box, that just can't quite house the large semla without pressing the top down ever so slightly. There's a Lidingö Bröd sticker holding it shut as well as a sticker on top highlighting the quality of the ingredients used as well as giving some tips about the right serving temperature.

The large semla is large, weighting a hefty 216g and measuring 10cm wide and 8cm tall. You get a lot of semla for the price of 60kr. The small semla is actually medium according to my scale. It weighed 127g and was 8cm wide and 7.5cm tall at a cost of 50kr.

There's visible cardamom in the bun, a neat triangular lid, and a good swirl of freshly whipped cream. Nice light brown hue to the paste with ground almonds visible. No chunks of nuts visible before starting to eat it.

There's no problem reaching the paste on the first bite with either sized semla. The large semla is so heavy though from the paste and cream that the soft fresh bun has collapsed slightly under the weight! Any true semla lover will surely have some empathy for the bun.

There might not have been any chunks of nuts visible initially, but roughly chopped and even whole almonds have been mixed in with the paste.

The paste has a great texture, and there's a distinct taste of roasted almonds, but I'm not sure about the whole almonds. There were quite a few (I lost count) and they take quite a bit of eating which distracts from the whole experience a bit. It's kind of like pausing your semla to eat a roasted almond.

The paste doesn't contain any cardamom, which isn't a problem in itself, but the amount in the bun needs to be increased to make sure it has the power to shine through overall.

The large one really is large, but the small one is a great size and at 50kr it's good value for Stockholm in 2026. I'd buy the large to share, but the small to have by myself. Lindingö Bröd makes a good 3.5 out of 5, but there needs to be a few small tweaks in order for it rise up to a 4.

Gallery

A view of the outside of Liningö bröd bakery. There is snow on the ground. Icicles can be seen hanging from the canopy. There is a Christmas tree to the right and one to the left and benches with cusions. Leading up to the entrance there is a rope railing on either side. At the very front are two candles in metal lanterns.
Lidingö bröd & pâtisserie.
A brown cardboard box. The box is closed and sitting on a black marble kitchen surface. There are two stickers. The sticker on the top says (in Swedish) - "I am baked with Swedish butter and self-produced almond paste. If I am cold, open the box and let me stand at room temperature for about 45 minutes. Then I'll taste my best! Greetings, The Semla." On the front there is another sticker with the Lidingö bröd logo which is holding the box shut.
The box with stickers, including information about ingedients and serving instructions.
An open brown cardboard semla box. A Lidingö bröd sticker can be seen on the front of the lid. Inside the box are two semlor. One small towards the back left and one large towards the front right. The icing sugar on the top of the large semla is smudged where it has been touching the inside of the lid.
A small and large semla in their box.
A large semla with a triangular lid. The lid is dusted with icing sugar and placed so that the visible point is aligned with the cut in the bun where it came from. In the cut light brown almond paste can be seen. Some of the icing sugar has dusted the sides of the bun. The cream is a defined swirl, going clockwise from the lid. The cream is starting to melt slightly. The bun has visible spots of crushed cardamom and has wrinkles at the base as it has collapsed slightly from the weight of the filling.
The large semla.
View of the inside of the semla. The cream is as high as the bun, with the lid on top. The almond paste is thick and brown with large pieces of almond visible. One piece in the centre looks like it is a whole almond. Bits of cardamom can be seen in the bun. The semla is being held up by finger tops.
View of the inside of the semla.

More Information

Website: Lidingö bröd & pâtisserie

Location: Stockholmsvägen 40A, Lidingö

Reviewed by

James Royal-Lawson

10th January 2026