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Mountain To Mountain: Enhancing Coffee Experiences In Vemdalen
Bageriet brings together exclusive coffee estates and craftsmanship to create unique experiences
Published September 9, 2021
Asharita D'Silva
Coffee experts@Era of We
Nothing pairs better with the cold mountain air than a warm cup of fresh coffee. Nestled in the ski slopes of Vemdalen, Bageriet at Vemdalen is the perfect place to stop by on a snowy day after a round of skiing. One of three locations, the Bageriet is a family-owned bakery and café that serves fresh bread, pizza, coffee, and an assortment of lunch and dinner meals. With two winter locations in the picturesque ski resort town of Vemdalen and one in the summer resort area of Bovallstrand, visits to Bageriet are a year-round delight.
It all started with Rolf Carlsson and his wife, Catharina. Rolf moved to the snowy peaks of Vemdalen to be a ski instructor and fell in love with the village and its people. Together with his wife, he opened the first Bageriet establishment in the ski resort. The Bageriet is a bustling hub of activity, with people streaming in to take a break from the slopes. Visitors often stop by before and after skiing, for a quick lunch, or simply to have some coffee and cake with friends. The warm glow of the café, wood interiors, and friendly staff add to its rustic charm.
10 years ago, the family business was taken over by Jacob Carlsson who set his mission on revitalising the café and expanding the menu. Jacob started small as a server and is now an accomplished baker, famous for his stone-oven baked pizzas and an assortment of traditional breads. Sourdough bread is their specialty, baked daily in a stone oven with simple, local ingredients and no additives. Jacob shares his father’s love for the mountains, often spending his days skiing and tending to the bakery.
Business has been booming in the resort over the last few decades, with new restaurants and hotels popping up to accommodate the tourist rush. Through all this, Bageriet has remained true to its roots while still evolving to meet customer demands. The Bageriet serves both traditional fare and innovative pizza creations. Jacob pays special attention to ingredient sourcing, preferring to source locally as much as possible.
Of course, no Swedish café would be complete without special attention to the coffee. Fika is taken very seriously at Bageriet, much like the rest of the country. Jacob sees a steady stream of visitors step into the Bageriet to enjoy their Fika, often multiple times a day. The Bageriet serves as the perfect venue for socialising with fresh, brewed coffee served all day.
Just as he sources artisanal ingredients from nearby villages, Jacob places importance on where he gets his coffee. Dismayed by the unfairness of the coffee trade, he approached Era of We as a way to extend his ethical sourcing philosophy to coffee as well. “The restaurant industry has reached a point where it’s time to go back and revisit our roots”, explains Jacob, “Hand-crafting and craftsmanship are very important to me. Sourcing local, high-quality ingredients can turn even simple bread into something wonderful”. Jacob focuses on small vendors, going hyperlocal to source ham and cheese from nearby villages.
Partnering with Era of We, Jacob is now aiming to source his coffee in a similar fashion. While there’s no coffee growing on the cold slopes of Vemdalen, across continents farmers on another mountain slope are growing the coffee he will use in his bakery. Building a relationship with the farmers who grow his coffee is part of his commitment to sustainability and fair trade. Jacob prefers small-scale farmers, who put extra attention and care into how they grow their coffee. The Bageriet serves both brewed coffee and coffee drinks like espresso and cappuccino. Jacob curates heavy roasts, not too dark but still darker than roasts served in American cafes. Simple brewed coffee is a staple of life in the Swedish countryside, and Bageriet pays homage to this custom with the coffee they serve.
As part of his partnership with Era of We, Jacob is expanding on his coffee menu and sourcing new beans and varieties from estates around the world. A special paired menu is in the works, recommending coffee and snack combinations to customers. Jacob is also looking to start a food truck serving bread and rolls, including sourdough bread, rye bread, cinnamon buns, cardamom buns, and semlor. For now, you can step into The Bageriet at Vemdalen for a relaxing Fika or full meal and know that you’ll only be served the best.
About the author
Asharita D'Silva
Join me in discovering the wonderful world of coffee! As a writer, coffee is my fuel and newfound passion. I love writing about new coffees, sustainability, and coffee culture around the world. I'm always discovering new things about coffee and the industry, which I share with the great community here at Era Of We.
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