Well Being

Vischans bageri ~ Lidkoping, Sweden

It’s so cozy here!

I absolutely adore bakeries and cafés that are authentic and original. This is one of them. They make everything themselves with passion and only using local produce! The people working there are also so warmheartedly, kind and positive, making sure you will have an enjoyable time.

They make all kinds of pastries, biscuits, cakes, breads and sandwiches. A perfect place for “fika”, a concept in Swedish culture with the basic meaning “to have coffee”, often along with eating something sweet. In addition, they serve a satiated breakfast and I got to know that they use locally produced eggs and vegetables, which just makes a huge difference! To know where the produce is from and when made with love and care, that deepens the connection and touches my soul.

My breakfast plate: plant based yoghurt with their homemade granola. Bread with Brie, honey, spinach and cucumber slices.
Their baked pastries!
Loving the old interior and materials that resonate with their originality
Feels like a different space and time right?!

You can find this café at Kinnegatan 27, Lidkoping.

May you have an enjoyable fika time there or be inspired to implement this cultural tradition to where you’re at.

With love & care, Melanie x


Home baked whole wheat bread

Whole wheat bread with shredded carrot added

During covid19, we have more spare time to do things we normally wouldn’t have time for. So I challenge you to bake yourself freshly homemade bread from scratch! The recipe is super easy with just 3 ingredients! Only thing it requires from you is effort and patience. But since the world is experiencing lock down and we have less busy lifestyles… We have plenty of time right? So let’s get to it!


1 kg whole wheat flour, I used “Møllerens 2 bestemors grovbrød»

1 pkg dry yeast

6 dl lukewarm water


1. In a bowl, have the flour and dry yeast mixed together before adding 6 dl of lukewarm water (38-40 degrees).

2. Knead the dough for 5 minutes with a kitchen machine or 10 minutes by hand.

3. Let the dough rise under plastic for 30 minutes or till it has doubled its size.

4. Divide the dough into 2 and shape them into breads in two greased bread pans. Lubricate with coconut oil to prevent sticking, so it’s easy to get them out!

5. Allow the dough to rise in the bread pans under a kitchen towel for 45-60 minutes or till you see it has doubled its size.

6. Tips: use some olive oil on your hands and on the kitchen bench when you will shape the dough.

7. Bake the breads in the oven for 45 minutes at 200 degrees on the bottom grove.

8. Tips: to get a crispy crust, brush them with water before baking.

9. After they are done, let them cool for 15 minutes. (if you manage hehe)

The top is crisp as brushing with water before baking helps!

If you want to add shredded carrots, 2 will do. Make sure that when you fold it in together with the dough after the rising, you will need to add more flour when shaping the bread as the carrots contain liquid.

Here you see the Norwegian products I used, no commercial intentions here, only to show you:)
Add your favorite toppings, here’s my favorite; avocado and chili flakes on top, yum!