Stenugnsbageri Mysten

Stone-oven baked sourdough bread with locally grown cultured grain

Annika Kjellkvist made her first sourdough nearly 50 years ago. Now she is starting her own stone-oven bakery at home on the farm. And the raw ingredients are not going to be wasted.

What was for many years a barn and then became a carpentry shop now also houses a traditional stone-oven bakery, which has been named after the family farm to which the building belongs. The stone-oven bakery Mysten, outside Hova, is the result of a lifelong fascination for microorganisms, combined with a desire to change focus in the later part of working life.

The owner Annika Kjellkvist has a long career as a manager in the public sector behind her. In parallel with her job, she has also always baked sourdough for the household.

Creative and relaxing

At Eldrimmers training in artisanal baking, she transformed her hobby into a professional skill. Since then, she has refined her craft created a flow and modified recipes to find an outlet for her passion: to let people know how really good bread and good grains taste.

For Annika sourdough baking offers a perfect mix of creativity and relaxation; to be successful with the bread requires both experimentation and patience She bakes with locally produced organic cultured grain, mainly wheat and rye. The range includes wheat loaves, Danish rye bread with seeds and whole grains, as well as rolls, rye biscuits and sometimes even dinkel cookies with chocolate chips. All from her own recipes!

Order or Swish*

Annika starts up her business during autumn/winter 2026 and is open on special occasions. From the spring of 2027 you will be able to order bread from her website and collect it on a scheduled pick-up day. Now and then you will also be able to buy from a swish-kiosk outside the bakery (Obs: No swish outside Sweden). Additionally, you get an idyllic tour with views of cow pastures, stone walls and the sparkling water of Lake Skagern.