Traditionally & locally baked flatbread

Bake your own flatbread

The flatbread we bake in our wood fired stone oven is made according to a Jämtland recipe that has been passed down in the family through generations.
We welcome groups for flatbread and pizza baking in our charming bakery.

About us

We, Elias and Lina Agrell, live on a farm in Havås just outside Varberg. Elias' father originates from northern Sweden (Jämtland) and baking flatbread has been passed down in the family. In the barn, we have built a bakery with a wood-fired oven where we bake our flatbread and pizza.

Elias Agrell Lina Agrell

Welcome to our charming bakery! 

Here you will find a bakery with a traditional fire wood stone oven. Relax and enjoy the genuine atmosphere while the aroma of freshly baked bread fills the air.

Close to the bakery you will find our barn lodge and lower floor, where the beautiful environment offers a perfect place to relax.

Discover the art of bakery with us!

We welcome groups of friends or families that want to experience a unique, fun and different activity.

We guide you through every step of the baking process to make sure you have a great experience. Our group baking activity is perfect for all ages and groups, from children to seniors who want to learn new skills to groups of friends who want to have a fun day together.

May-September we can accommodate groups of up to 30 people. October-April we keep the lodge closed and can accommodate a maximum of 10 people.

Come and explore your baking skills with us!


We have prepared the dough before you arrive. You roll out the dough and place it on the fjöl (baking spatula).


Now it's time for perhaps the most critical moment, to get the cake from the fjöl to the approximately 300 degree hot oven with a firm pull.


After just a minute in the oven, the flatbread is ready. You can take everything you bake with you.

Our premises

In addition to the bakery, we have a large lodge and a lower floor with charming brick vaults. There is plenty of space here and much to explore.

Neapolitan pizza after baking

After baking, we can take you on a journey from Norrland to Italy by offering our version of Pizza Napoletana with fluffy edges and a thin base.

The ingredients are selected with care and below we present some of our favourites.
We also welcome groups that just want to bake pizza.

Italian salami

Italian salami with Mozzarella och arugula.

Chevre & walnuts

Chevre and walnut pizza with Mozzarella. After baking, we drizzle on honey from our own apiary.

Parma ham

Classic Italian pizza with Parma ham, mozzarella and arugula.

Mushrooms & truffles

Creamy mozzarella, truffles and juicy mushrooms seasoned with basil.

 Flatbread sales

We bake regularly and offer fresh flatbread. Contact us to place your order and pick up your fresh flatbread when it suits you.

Overnight stay

If you want to combine baking with an overnight stay, there is a small cabin about 25 meters from the bakery. There is room for two adults and two children (a double bed in the sleeping loft and a bedsofa).

The history of flatbread

The flatbread has a long history in Sweden, and the type of bread is based on man's original way of baking bread - on a stove and then raised on a stick and folded into four parts.

Flatbread is often considered a Nordic bread. Until the 16th century, flatbread was baked exclusively from grain on iron stoves over an open fire. The bread was baked to be stored for a long time, so-called storage baking. The ground flour was preserved by baking and in this way the grain could be preserved for a very long time, as long as 20 years.