Long before the gardens, kafé and shop have opened to the public, the wood-fired oven in the Rosendals Trädgård bageri is ready for the day’s baking. Diana Pappas and Tom Bland spent a delicious morning documenting the four bakers as they incorporated flour, starter, seeds, butter, sugar and seasonal herbs into dough and finally into the traditional Swedish breads, pastries and biscuits they are rightly famous for.

rosendalstradgard.se