eat, drink and sleep at 103

OPEN YEAR ROUND - ALMOST.
CLOSED FOR HOLIDAY ENTIRE JULY & AUGUST and the days in between around Christmas & New Year

FRIDAY 16.00-21.00
Pizza serving our own cider. We advice you to reserve a table by mail to info@hjulsjo103.se prior to your evening visit.

SATURDAY 11.00-16.00
Sit here and have a tasting of our bread, cider & combine with cheese, coffee or sweets, or have a warm soup for a more fulfilling lunch. Take away availiable No reservations.

visit our bakery and one room hotel

With the Bergslagen forest as our closest neighbor, we seek to explore what can be created out of a selected few, regionally sourced products with a longstanding history of cultivation and rich taste. The grain, the apple, the cheese. And coffee, bought in collaboration with a friend and importer of sustainable coffee. Three hours from Stockholm.

We are a small family run cider house, sourdough bakery and coffee roastery. In our café, open selected hours throughout the year, you can have a taste of our landscape through the bread, cheese and cider. Have a tasting of coffee and explore what different origins taste in the cup, and enjoy our version of the Swedish fika. Or why not book yourself to an exclusive weekend in our one room hotel, and get the full experience of the little bakery we call home.

OPEN YEAR ROUND - ALMOST.
CLOSED FOR HOLIDAY ENTIRE JULY & AUGUST and the days in between around Christmas & New Year. The rest of the year we open the doors to our bakery & cider all Fridays 16.00 - 21.00 and Saturdays 11.00 - 16.00.

book a stay with us

What is the terroir of a place?

BREAD

What is the taste of heirloom wheat? Both richer in nose and taste, we find the heirloom varieties of wheat and other grains such as rye and barley to be exceptional. The great taste you are able to find in our bread is mainly the result of the great work done by our growers, seed conservation organizations and artisan mills. We proudly bake with varieties such as ‘Värmlands lantvete’ and ‘Svedjeråg’. In the bakery, we’re just the last link in the long chain devoted to producing great taste. Flour, water, salt and time are the only ingredients in our bakery (with a few exceptions such as the walnut bread and the cardamom bun). The bread is leavened with only sourdough over a minimum of 24 h and are kneaded, shaped and scored by hand.

CIDER

Can we find a way to express the Swedish landscape in the wine/beverage menu? We gather apples from old and gnarled trees in backyards throughout the region and ferment them into cider, taking care of an unused resource grown in abundance without input. Where’s the limit to what can be gathered and then poured in a glass? We strive to seek that out, using traditional methods for cider making with as little interventions as possible; no filtration, no added sugar, bottled by hand. A longer contact with the yeast sediment pre bottling and no disgorgement gives a dry and bready cider that with all likelihood takes character from being neighbor to a sourdough bakery.

Backyard apple trees give a history of the people living there, their childhood memories, and their mother’s recipes for apple sauce and pies. On small, scattered plots of productive land, there’s an abundance of fruit produced without input. Our mission with the 2023 harvest is to bottle as much as possible of that unused Bergslagen terroir. We also gather apples at the gene bank approx 45 minutes south from us, were local varieties and bitter wild apples grow next to heirloom varieties. Behind the cidery you’ll find our own small orchard of approx 30 trees of 20 different origins throughout the nordic and baltic countries.

We produce a humble volume of about 2 000 liters a year.

CHEESE

As part of a diverse and open rural landscape, the pastures and its grazing cattle, sheep and goats have their given place. In our country, there are a growing number of artisan cheesemakers. We are happy to offer a selection of these fine cheeses; both to take home with you or to enjoy with a cider tasting, on a slice of bread or as dessert. Ask us upon your arrival what we offer today.

COFFEE

We wish to work for good coffee - not only in the cup, but also for the growers behind the coffee. Based on the bean and its origin, we roast coffee with unique and characteristic taste profiles in our roastery. We collaborate with Per Nordby for the purchase of our coffee directly from producers who work in various ways with sustainable agriculture; ecologically, economically and socially, and source beans from different parts of the world. In our café we offer all roasts and beans by the cup. We are happy to guide you in your choice of coffee for the day and show differences in origin, bean, process method and degree of roasting. Why not grab a bag of beans home with you?

PIZZA

All throughout the year, we open friday evenings for sourdough pizza with local ingredients, our own dry craft cider, small scale alcohol free beer, coffee, sweets and cheese. Book your pizza by sending us an e-mail to info@hjulsjo103.se and tell us how many you are who wish to visit us, date and preferred hour of arrival.

where sustainability is key

THE FAMILY We strive for you to be welcomed, met just where you are, whichever road took you here. Every guest taking the time to come pay us a visit is a great acknowledgement for us and we will do our best to make your stay here as good as possible. However, we are a small team, and the café you visit is likewise our home. For the family with two small boys to thrive, we wish to be small also. The staff list is short and all the bread is shaped by hand in our small bakery, the weeds outside the doors are taken up ny us, just as the apple trees are pruned and the tables built by us. As such, we invite you as our guest, hoping for you to be kindly when queues are longer and the bread is sold out during the warmest summer weeks. We, who live here year round can assure you - there are no queues is november.

THE RELATIONSHIP We believe in the importance of good relationships. It is together that we, as small producers of great products, can thrive and grow. Thus, everything on our menu starts with a producer - of potatoes for our potato pizza, of goats cheese to the cheese serving, of heirloom wheat to the bakery, apples from a neighbours old trees in one of the cider cuvées. The diversity of taste and cultural history gained by sourcing locally is magnificent - and one of our main driving forces.

THE KITCHEN GARDEN is our link between the season, the place and the plate. What is sown and grown is what can later be harvested. What is not in season will not be served. Our ambition is for us to show and invite you to explore the dynamics of a given kitchen garden and to taste what this day, this season can give. The menu is short and a reflection of the place to which you have arrived. The gardeners are the family - Märta, Magnus and our sons Åke (6) and Sven (4).

THE ORCHARD is situated just by the bakery and holds an assortment of older apple varieties for our cider production. We use no chemicals and fertilize with the manure from our neighbors grazing cattle. Shrubs, insect hotels and grass meadows allowed to grow high and flowering helps us to invite the insects necessary for both pollination and pest control, and givs a nice place for a fika or glass of cider.

THE UNUSED APPLE 9 out of 10 apples in Sweden fall to the ground and are raked away. We pick apples in Hjulsjö's surroundings, lush gardens and beautiful, gnarled old trees. With us from every visit, mainly to the elderly whose knees no longer bear to pick or take advantage of the fruit, whose children have moved away too long, we get not only apples but memories. A story about the people who live there, their childhood memories and their mother's recipes for applesauce and pies, stories about what it was like to grow up in a family that ran a hotel, the early mornings you got up to work the morning shift at the industry in Hällefors, pictures from a farm at the beginning of the turn of the century, memories of the planting of small trees, today larger than the farm's residential buildings. Here there is an abundance of fruit produced, without either fertilizer or pesticides, often older trees with a flavor as unique as the place where it grows. Our idea with the 2023 harvest is to bottle as much as possible of Bergslagen's unused terroir

GREENS We have a lacto-ovo vegetarian kitchen, and source as locally as possible. The season is the main frame within which we set the menu, which is both short n a reflection of what we and our neighbors can harvest at the moment. We work a lot with storage friendly produce such as potatoes and other root vegetables. When sourcing beyond the borders of our region, such as with coffee, lemons and tinned tomatoes, sustainability and a good production as well as product is key.

ZERO WASTE Our vision is that of zero-waste. In a business where fresh and abundant is key and sales are hard to expect, it requires us both to recycle what we produce, and find collaborations with organisations that profit from what cannot be recycled. By keeping the menu short and changing as needed to allow one ingredient to run out, we seldom see ingredients unused. Leftover bread and dry bits and pieces are turned into an ingredient into the next bread dough, herbs that topped yesterdays pizza are whipped into a mayonnaise or frozen to be later used as an oil topping the soup of the day in the winter season where no fresh greens is to be found. Unsold pizza dough is shaped into tomorrows baguette, and the almond tart is the base of our cinnamon bun filling. Together with a few restaurants, we have worked out a way to take care of the bread waste that occasionally arises when the weather changes, the roads become impassable, or our calculations fail. In this way, not a single baked loaf of bread is thrown away. Unsold buns are packed and frozen, and delivered to the elva coffee to the municipality's elderly care.

CHARITY We are lucky in Hjulsjö - we are fortunate to fill the bakery with outstanding ingredients and make even more collaborations with the small farm bakery in Bergslagen. That is why we want to pass something on, to those who do not have the security and abundance we associate with our existence. We work continuously with fundraisers for charity, such as UNCHR and Save the Children, where a certain percentage of sales of donated goods are donated. We also collect bread & buns and deliver to the City Mission's Food Distribution in Örebro, where we also volunteer at times and opportunities. A way, among many, to make the unsold bread the most valuable.

RECYCLED FURNITURE & BUILDING MATERIALS We strive to reuse all building materials generated in the renovation process we are constantly in, by owning and renovating three old log houses from the 17th century. Waste wood is not waste wood unless it is impossible to make something new from a board, and we splice, rebuild and repair. We have built the tables that are not gifts from guests or old recycled doors that were in the bakery's attic from various waste wood. Through a careful renovation according to building maintenance principles, we choose natural materials without unnecessary chemicals. We also mix the paint ourselves from pigments, eggs and linseed oil to a non-toxic paint that ages beautifully.

NO CHEMICALS when we clean, is it possible? To keep food hygiene safe, certain cleaning routines are required - but most things can be cleaned with ordinary soap and water. We work with common sense, taking into account the surrounding nature and our staff, and only buy eco-labeled cleaning products for the business.

PORCELAIN & CHAIRS Together with a local ceramicist, we have developed our own cup for coffee. Handmade stoneware that benefits small-scale craftsmanship. Our chairs are made of nearby Grythyttan Stålmöbler and are made to last for generations. Just as it should be.

SUSTAINABLE PACKAGING MATERIAL & RECYCLING We strive for a business completely without plastic as packaging and disposable material, and use recycled paper as much as possible. We encourage our guests to reuse their bread bags and bags, and bring their own mug or thermos for take-away coffee. In our production, as far as possible, only sustainable materials with a long service life are used. The waste that arises is sorted at source. In the yard there is a general source sorting station to encourage our guests to sort if necessary. cardboard, plastic and metal they carry with them. Cider production is connected to Swedish Glass Recycling.