Get. This. Now.
The cornflakes bun at Ferm Bageri in Stockholm, Sweden

Ferm is run by Gavin Newton and Rakel Edlund Wiener. Newton, who is from the UK, started baking at home, sold warm loaves at the local square, then moved into home delivery before the pair took over a garage in Blackeberg and opened a microbakery there in 2021.

It still opens only a few days a week, which suits the place. The menu has a British streak too, with sausage rolls, mince pies and English muffins turning up alongside the breads and buns.

For its cornflakes bun, Ferm roasts the cornflakes, then soaks them in the milk used for the dough, turning that milk into cereal milk before baking. The idea, they shared during our visit, came after a visit to Milk Bar in New York.

Childhood flavour, better technique

What makes it worth the detour is that the nostalgia is real, but the bun is not childish. It is glossy, tightly twisted and properly laminated, with a small cluster of cornflakes at the centre and darker sugary bits where things have caught underneath.

In the display, the pastries sit on plain paper behind glass with blunt labels.

In a city over-filled with excellent buns, this one does something rarer. It takes a very specific childhood flavour memory, gives it structure, butter and technique, then sells it from a garage bakery behind mint-green doors. How’s that for a trip down memory lane?