Exterior of Konditori Katarina at Hamngatan and Adelgatan in Malmö, Sweden — *The historic façade of Konditori Katarina at the corner of Hamngatan and Adelgatan in Malmö. A beloved patisserie blending Art Nouveau windows with a warm, modern interior.*

KONDITORI KATARINA – A SWEDISH PATISSERIE CLASSIC SINCE THE 1950S

Konditori Katarina is more than just a place for coffee and cake. It is a Malmö institution – a living piece of Sweden’s patisserie culture with roots in post-war optimism and the rise of everyday coffee rituals. Since first opening its doors in 1959, Konditori Katarina has remained a cherished destination for generations of locals and visitors seeking quality, tradition, and a sense of calm.

THE BEGINNING: SALLERUPSVÄGEN 87 IN 1959

It all started in 1959 at Sallerupsvägen 87. At the time, Sweden was embracing growth, modernisation, and a blossoming consumer culture. Yet while supermarkets and mass-produced baked goods gained ground, Katarina stood by craftsmanship. Bread and cakes were made according to traditional recipes, with care and respect for the methods that had shaped generations.

In 1968, the business was taken over by Ulf and Gull-Lis, a couple who expanded the patisserie while preserving its original spirit. Under their stewardship, Konditori Katarina became a Malmö landmark – a place for both ordinary mornings and life’s celebratory moments.

GROWTH AND NEW LOCATIONS

Over time, the company expanded and opened new branches across Malmö. Today, Konditori Katarina can be found on Hamngatan, Stora Nygatan, at Emporia, and in Limhamn. Despite the growth, the atmosphere remains consistent: warm, elegant, and rooted in tradition.

The interiors are inviting, with classic patisserie counters and dark wood detailing. Behind the glass, you'll find both contemporary mousse cakes and timeless Swedish favourites – prinsesstårta, cardamom buns, strawberry tarts, and raspberry slices. The selection ranges from luxurious cakes to delicate biscuits, as well as savoury options like smørrebrød (open-faced sandwiches) and fresh salads.

SEASONAL CRAFTSMANSHIP

Konditori Katarina’s offerings shift beautifully with the seasons. Easter features lemon mousse cakes, marzipan eggs, and layered holiday bakes. Summer brings the brilliance of berries – strawberries, raspberries, blueberries – used in everything from tarts to layered cakes and petits fours. In autumn, apples, nuts, and cinnamon take centre stage, while winter is a celebration of marzipan, chocolate, and saffron, from lussekatter to festive confections.

The patisserie also presents signature cakes such as the Katarina tårta – a layered sponge cake with fresh cream, berries and a light glaze – alongside modern interpretations of Swedish classics. Coffee specialties and light lunches are available year-round, with selected gluten- and lactose-free options.

A LIVING TRADITION

Today, Konditori Katarina is owned and operated by Björn Ljungkvist and Robert Lundgren, and employs approximately 70 people. Despite its professional structure and multiple locations, the patisserie retains a feeling of individuality and presence. Each shop feels like a proper café – not a franchise, but a place with its own local rhythm and regulars.

Katarina’s continued relevance after more than 65 years stems from a deep understanding of patisserie as both craft and culture. It’s about more than recipes. It’s about creating space for conversation, presence, and joy, always with quality as the foundation.