Best Cardamom Buns in Gràcia, Barcelona
A Taste of Sweden, Baked in Gràcia
Before becoming the baker behind our cardamom buns, Rich worked often in Stockholm.
That's where cardamom stopped being a spice he used occasionally and became one he couldn't stop thinking about, worked into buns, folded into breakfast and coffee breaks, present in a way it just isn't back home.
Swedish fika, the daily ritual of pausing for coffee and something sweet, runs on cinnamon and cardamom, and cardamom was the one that stuck with him.
Every batch starts with cardamom seed ground fresh, not pre-ground powder pulled from a jar. Freshly cracked cardamom loses its punch fast, so grinding to order is the only way to get the bright, almost citrusy edge that makes a good cardamom bun taste different from a generic spice bun.
The dough itself uses the same tangzhong method behind our cinnamon rolls: a portion of flour and milk cooked gently before joining the rest of the dough, which lets it hold far more moisture than a standard brioche. We enrich it further with butter and milk powder, building a soft, pillowy crumb that's sturdy enough to hold layers of cardamom without collapsing.
The result is a bun that's soft, fragrant, and a little bit surprising if you've never had cardamom in a pastry before. Best enjoyed the way it was meant to be, fresh from the oven, alongside a specialty coffee, the same way it's enjoyed at a real Swedish fika.
"Amazing bakery! Both sweet (I tried cardamon bun and cinnamon bun) and savory (I had three cheeses roll) options were delicious." — Łukasz R.
Allergens
Contains gluten (wheat), egg, and milk. May contain traces of celery, mustard, soy, and sesame.
Also available wholesale to cafés and shops across Barcelona. And if you're shopping for someone else and not sure what they'd pick, a gift card lets them choose for themselves.