In Dalarna, at the heart of Sweden, lies the Pyramidbröd bakery where open-hearth ovens still fire up the production. Founder Emad Bayoumy, who was born into an Egyptian family of bakers, started it in 1991 using sourdough that he had brought over from his home country. Today the bakery proudly mixes Swedish farming culture with ancient Egyptian recipes from Emad Bayoumy’s home country. The baking process is environmentally-friendly and the bread itself, well, you better try it for yourself. One bite is all it takes.

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