Baked with love
since 2014
Lilla Sur is a craft bakery in Kålltorp driven by a passion for real bread – the kind of bread our ancestors ate.
Creating a legacy Lilla Sur's story
A craft bakery in the heart of Kålltorp. Real bread. Real people. Real taste.
Lilla Sur was founded in 2014 by bread enthusiasts Andreas and Tommy and has since been a symbol of quality, community, and service.
A decade later, Beata and Sid are taking Lilla Sur to new heights. Same quality. Same community. More love. More adventure.
Beata has loved sourdough bread for as long as she can remember. The smell of freshly baked sourdough takes her right back to her childhood days in Poland. Beata has lived and worked in Asia, Europe, and the USA, gathering experiences and flavors from all corners of the world. Along the way, she met Sid.
Sid has been playing with dough even before he learned to walk. An engineer by craft and an artist at heart, Sid built cars at Volvo before deciding to pursue what he is truly passionate about. Wake and bake.
Together with a team of talented bakers, Beata and Sid promise to pamper the people of Gothenburg with bread and buns of the highest taste and quality. Baked at Lilla Sur.
Our Values
Every decision we make is guided by our fundamental values – from the choice of ingredients to how we treat our customers.
Uncompromising Quality
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Uncompromising Quality
Like a well-kneaded dough, nothing is rushed and nothing is tolerated if it’s subpar. From flour selection to final bake, every step is held to a standard where shortcuts would weaken the structure and flavour of the bread.
Customer Obsessed
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Customer Obsessed
A loaf is shaped for the hands and palate that will break it open. Crust, crumb, and aroma are tuned to the experience of the person eating it, the way dough is shaped around the needs of its final form.
Clean Eating, Scandi Minimalism
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Clean Eating, Scandi Minimalism
Only the clean, necessary ingredients go into the mix. Just as a pure dough relies on flour, water, salt, and time, the focus is on clarity, lightness, and ingredients you can recognise and trust.
Less, but Better
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Less, but Better
Fewer varieties, perfected deeply. Each bread is refined again and again, the way repeated folds strengthen dough, until simplicity turns into excellence.
Method meets Magic
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Method meets Magic
Precise ratios and temperatures create the conditions, but the oven spring and blistered crust still feel like alchemy. Thoughtful scoring guides how each loaf opens, and intentional shaping turns living dough into edible art. Solid technique invites the beautiful unpredictability of fermentation.
Craft over Convenience
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Craft over Convenience
Slow fermentation over instant yeast, handwork over automation. Like letting dough rise naturally, patience and technique are chosen over speed to build deeper flavour and character.
Our Process
From sourdough to finished bread – a journey that takes up to 72 hours.
The Sourdough
Our sourdough is over 10 years old and is fed daily with fresh flour.
Fermentation
The dough ferments slowly in the cold to develop flavor and texture.
Shaping
Every loaf is gently shaped by hand for perfect structure.
Baking
In the stone oven, the bread gets its crispy crust and golden color.
Come and Taste the Difference
The best way to understand what we do is to taste for yourself. Visit us in the store or order online for pickup.