Hand made, small-batch breakfast goods, produced in the farm bakery of our small boutique hotel in coastal southern Sweden (Österlen).

Mouthwatering taste, the right amount of crunch and a kick of sweetness – a golden glow and a textured feel – breakfast should be a multi-sensory experience. Try ours, you might like it. 


There’s a lot of “hands on” involved in our cereal making. All the grains, seeds and nuts are roasted in our farm bakery here in Örum, Löderup (Sweden), tray by tray. And when all the right ingredients have been prepped and assembled, we scoop and seal the product ourselves, jar by jar, pouch by pouch. 

We like our muesli baked, to give it that crispy crunch, almost on par with granola. And to enhance allover taste, we add a splash of apple juice, bringing sweetness into the game.

Gröt (porridge) is probably not a Scandinavian invention, though it is a very common start to Scandinavian days. Historically it most definitely has sustained the careers of many a skier and hockey player up here in the north. We make one of our porridges with einkorn wheat instead of the more common oat. Domesticated use of einkorn wheat dates back some 12.000 years, and compared to modern, industrially adapted wheats it grows higher and therefore sends its roots deeper, enabling it to suck up more of that good stuff underground.   

While our cereals are not life-prolonging superfood elixirs, they’re not stress-grown, overly sugary, empty pools of carbs either. They’re worthy antagonists to the latter and perfectly competent partners to the former, with mouth-watering palettes of taste and texture to them. Good, non-neurotic stuff, in short. All hand made in small batches. 

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»In my experience, a good day invariably starts with a good breakfast. Scandinavians take the first meal of the day pretty seriously, choosing from a selection of seasonal fruit and berries, yoghurt, cold meat, fish, cheese, muesli or porridge, boiled eggs or omelettes and of course freshly baked bread, buns and pastries. While few of us have the time (or indeed appetite) for quite such a sumptuous meal first thing in the morning, I do find that a healthy, filling breakfast – hot, cold, sweet or savoury – puts a smile on my face and a spring in my step.«

/Signe Johansen (writer)




Mix the semolina and milk. Scrape the vanilla pod. Add the vanilla and salt and [...]

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Boil the porridge and water, or milk if you want a fuller, rounder version. Use [...]

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Muesli brittle with mascarpone

Mix the butter, sugar, flour, milk and light syrup in a thick-bottomed saucepan. Melt together [...]

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Mix the granola lightly. Scrape the vanilla pod. Pour the granola into a bowl and [...]

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Cold cheesecake with grape compote

Mix the granola lightly. Divide the granola into four moulds (in the picture, diameter 8 [...]

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Yoghurt pannacotta with rhubarb cream and baked muesli

Bring the cream, sugar and vanilla pod to the boil. Remove from the heat and [...]

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Established in
a farmhouse bakery

Örum 119 is an unusual hideaway hotel in the sea-breezed countryside of southern Sweden. Our credo is to acknowledge the past, stay relaxed about the future and feel liberated in the present. It’s full on escapism enjoyed at an easy-going tempo

Here in Löderup, not a lot happens, so a leisurely breakfast is the ideal start to the day. Soothing views of the open landscape, calm contemporary design and thoughtful personal attention are ingredients to accompany our foodie delights.

On Sundays, in the season, our gests indulge in a two hour Österlen breakfast happening. This is not slow cooking. It is a tranquil sampling of local specialities that bring pleasure to the taste buds and contentment to the soul.

We call it Långfrukost, aka long blissful breakfast.


Stop dragging around your breakfast-questions and morning meal-ponderings on your own. We’d love to hear from you! Drop us a line and we’ll take things from there.