The fourth of March, the day of the semla is finally here again. “Semmeldagen” is celebrated on the last day of preparations before the fast is set to begin, which means that every Tuesday, exactly 47 days before easter, Swedes get to indulge in what I would say is one of the country’s very best inventions. However, since the semla is one of few pastries where real perfection is actually possible, nothing breaks one’s heart as much as on the very semmelday, picking the wrong one. As an avid semmel-eater, and to avoid further heartbreak, I have thus set out to find the very best semla in Lund, 2025.
I will be trying six different semlor, and each one will be rated on its whipped cream, bun and almond paste, as well as on the overall balance between flavours and ingredients.
Ostabengtson, 48 kr:
Ostabengtson seems to have jumped on every semmel-trend there is and serves a semla with roasted almond paste and a quite dark, well baked, bun. The effort is there, and it is certainly not one to skip, but sadly, the semla falls slightly short. The marzipan flavour of the almond paste might be of some people’s taste, but paired with the cardamom in the bun, it comes across as a bit odd, and while the well-baked bun has a nice outside, its inside is quite dry.
Cream: 6/10
Almond paste: 7/10
Bun: 6/10
Overall balance: 8/10
Total score: 6,75/10
Broder Jakobs, 49 kr:
Broder Jakobs’ semla is beautifully presented, with a well baked bun and cream topped with roasted almonds. However, while both the almond paste and bun are good on their own, the lack of salt becomes evident the more you eat, leading to the flavours falling a bit flat. If you have been looking for a cosy café for your semla though, Broder Jakobs definitely takes the win.
Cream: 7/10
Almond paste: 4/10
Bun: 4/10
Overall balance: 6/10
Total score: 5,25/10
Mannz Bageri, classic semla, 46 kr:
While Mannz might be the newest café in this guide, they present an absolutely beautiful semla made with perfectly salted, roasted almond paste and lightly whipped cream, all put on a fluffy, well baked bun. Since it’s almost impossible to find a seat during classic café-going hours though, I recommend always being ready to take them to-go instead.
Cream: 9/10
Almond paste: 10/10
Bun: 8/10
Overall balance: 10/10
Total score: 9,25/10
Mannz Bageri, wiener-semla, 49 kr:
Similar to the classic one, Mannz’s wiener-semla changes out the bun for a croissant-like one. The result is a fantastic mix of flavours, where the buttery croissant bun pairs amazingly with the cream and the almond paste. The ratio of the ingredients however, does leave some room for improvement, with a bit too much whipped cream.
Cream: 9/10
Almond paste: 10/10
Bun: 9/10
Overall balance: 6/10
Total score: 8,5/10
Patisseriet, 49 kr:
Patisseriet’s semla immediately strikes you as a more traditional one. The semla is generous in size, and the bun is well-spiced with cardamom and just the right amount of salt. The cream, however, is a bit over-whipped, and the almonds in the almond paste are slightly overpowered by the strong sweetness.
Cream: 6/10
Almond paste: 6/10
Bun: 7/10
Overall balance: 6/10
Total score: 6,25/10
Ica Malmborgs Tuna, 26 kr:
At first glance, Ica Tuna’s semla looks like every other grocery-store one out there. While many resemblances remain as you taste it, such as the lack of almonds in the almond paste and the small amount of whipped cream, it still impresses given its modest price. The flavourful bun pairs surprisingly well with the almond paste and the cream is nicely whipped. Additionally, Ica Tuna comes through as one of the most convenient alternatives.
Cream: 5/10
Almond paste: 1/10
Bun: 4/10
Overall balance: 5/10
Total score: 3,75/10
Lund might be small, but semlor is one thing the city does well. It is clear that the desired taste of the semla goes in trends, and in Lund, the more classic cafés such as Broder Jakobs or Patisseriet also serve them in a more traditional way. While they are both definitely worth trying, the roasted almonds and flavourful buns in Mannz’ and Ostabengtson’s semlor really elevate the pastry even further.
Lastly, while the semla is important, they are all made better by being eaten on the very semmel day, surrounded by friends. It is simply one of those holidays that, for most people today, doesn’t mean much more than an excuse for a fika and some time to rest – and what a wonderful thing that is! If this Tuesday allows for a long afternoon spent in a cosy café, or only a quick run to Ica Tuna on your studying break, a semla on “semmeldagen”, is always worth it.
