Semla The Bakery

Working out of their tiny home bakery in Seaford, Robin Ridell and his partner Georgia Hulse serve Scandi-style baked goods to those in the know.
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Semla the Bakery got its name from the most-notable Swedish bun, the semla—a cream-filled bun traditionally enjoyed during Lent. From sticky cinnamon and cardamom buns to loaves of wholesome sourdough bread, the pair produce healthy baked goods that pay homage to Ridell’s family heritage.

Ridell’s great-grandparents, Tora and Johan Bonnier, opened their own patisserie on the tiny island of Saltö over 75 years ago. Located on the ground floor of their family villa, the bakery became a community hub where kids would stop in after school or soccer practice, and adults would meet for their daily fika. For 15 years, Tora worked behind the scenes as the pastry chef, whilst Johan looked after the customers. In the late 1950s, it became home to the town’s first pinball machine and jukebox, cementing its status as a second home for locals.

It was a story that Ridell grew up with, and that eventually inspired him to give up his career in sports journalism and return to study baking in the far north of Sweden. After his studies, he worked at bakeries across Gothenburg and Malmö, before eventually moving to Hulse’s hometown of Melbourne.

For the past three years, he was a familiar face at Brunswick’s Ovens Street Bakery, before setting up his home bakery in Seaford in April 2024. With pitched ceilings and a light and bright fit-out, the converted garage has been kitted with two Rofco B40 ovens for Ridell to bake his daily bread. Whilst the space isn’t open to the public, the pair hope to create the same sense of community via their online offering.

​​You’ll find Semla the Bakery popping up on the local market circuit and offering free local delivery via their online store, including weekly sourdough subscriptions. To get your mitts on their breads and buns, order via the website or check out their Instagram for more of the good stuff.