Bākhaus opens in Sturgeon Bay with sourdough and Scandinavian breads

Bākhaus at Drömhus opened in Sturgeon Bay with a menu that makes its sourdough case immediately clear: cardamom rolls, cinnamon rolls, Swedish treats, cookies, cakes, sourdough bread and limpa bread, plus coffee, espresso drinks and smoothies. At 222 N. 6th Ave., the new bakery gives Door County another stop built for both a loaf run and a breakfast counter visit.

Rebecca Tilley is the baker and co-owner, and she opened the bakery with co-owners Heather Popp and Jeff Neske. The mix they chose leans into Scandinavian baking instead of trying to be all things to all customers. That matters for sourdough regulars, because the bread list is not an afterthought here. It sits beside the sweeter bakes as part of a clearly defined bakery identity.

The opening also follows a practical need. On March 25, Sturgeon Bay’s Plan Commission approved a conditional use permit for a bakery in the vacant building behind Drömhus, and Popp said the restaurant side was "bursting at the seams" and needed more room. The new bakery uses the former Miracle-Ear office space, turning an empty spot next door into a dedicated production and retail space for bread, pastries and drinks.

That fits the longer Drömhus story. The restaurant opened in November 2022 with a focus on "traditional Fika," the Scandinavian coffee-and-snacks ritual, and owner Heather Weasler said it was made for Sturgeon Bay locals first. Drömhus, Swedish for "dream house," sits in a late-1800s building at 611 Jefferson St., giving the whole operation a historic frame that matches its Nordic menu.

For sourdough fans, Bākhaus is not just another bakery opening on the calendar. It adds a bread counter with a clear point of view, one that pairs fermented loaves with cardamom, cinnamon and coffee service in a setting already built around Scandinavian baking. That combination should make it easy for the bakery to become part of the daily Door County rhythm, not just the special-occasion one.