When the PDF Brasserie Group took over the premises in the Rännilen block in 2013, an extensive renovation began, and the Wiener Caféet Anno 1904 was created. It’s a trip back in time to a café in Vienna or Paris at the beginning of the last century. Everything is newly manufactured with great care regarding the material and production techniques of the time. In this newsletter, we’ll visit the café and get a taste of a bygone era. If you would like to see all the details, click on the pictures to view them in a larger size. Enjoy!
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NEWSLETTER 26


Tastefully decorated Wienercafé in Stockholm

When the PDF Brasserie Group took over the premises in the Rännilen block in 2013, an extensive renovation began, and the Wiener Caféet Anno 1904 was created. It’s a trip back in time to a café in Vienna or Paris at the beginning of the last century.

Everything is newly manufactured with great care regarding the material and production techniques of the time. In this newsletter, we’ll visit the café and get a taste of a bygone era.

If you would like to see all the details, click on the pictures to view them in a larger size.

Enjoy!
 


The Rännilen block is named after a swamp

During the major name revision of Stockholm’s streets in 1885, Norrmalmsgatan was renamed Biblioteksgatan, after the Royal Library, which had been inaugurated a few years earlier. At the same time, the street got its current stretch between Humlegården and Norrmalmstorg.

The block known as Rännilen was named after the watercourse that once connected Brunnsviken with Nybroviken, and which today constitutes Birger Jarlsgatan. Only a few blocks away was the lake, Stora Träsket (“The Big Swamp”), which was drained during the 1800s.

At the intersection of Biblioteksgatan and Mäster Samuelsgatan lies the property at Rännilen 11, from the turn of the century, which was designed by the frequently contracted architects Hagström & Ekman. The Hofman-Bang family opened a café here in 1904. For many years it was known as Wienerkonditoriet.

 


Faking it at the highest level

All furnishings are made of MDF and pine strip, which have then been decoratively painted on location. First with two layers of primer, then two layers of glazing in different shades to bring out the structure and to create depth and authenticity. Finally, the surfaces have been sealed with two layers of protective lacquer.

The painting on the right of the pillar is a qualifying piece of work from Palm Fine Art (training for decorative painting) by Janne Torpadie from the Bröderna Siljendahls Måleri, the paint shop that did all the decorative painting. When Wienercaféet saw the picture, it was purchased and became part of the interior.

 


The Wienercaféet features locally produced design

All materials and shapes come directly from, or are inspired by, the property and its immediate surroundings. A primary inspiration is the Birger Jarl Passageway, which stretches diagonally from Smålandsgatan to Birger Jarlsgatan through the Rännilen block.

The passageway was created in 1894–1897 by architect Ludvig Peterson on behalf of the developer, Johan Sjöqvist. The stylish interior with dark, richly decorated wood paneling and the indirectly lit glass ceiling drew inspiration from the Burlington Arcade in London.

 


Sit like Ernest Hemingway at Harry’s Bar in Venice

The low armchairs are neat and generous at the same time. The slightly tilted back rest gives you room to move and a good view of the room. The armchair is a licensed copy from the classic Harry’s Bar in Venice, which opened in 1931.

It became one of Ernest Hemingway’s favorite watering holes. Among the regulars were Charlie Chaplin, Alfred Hitchcock, Truman Capote, Orson Wells, Ari Onassis, Peggy Guggenheim and Baron Philippe de Rothschild.

 


Lattice from an elevator

The forms for the railing that cover and lead up to the small mezzanine floor are taken from the grating gates of an elevator in the property. The carpet on the mezzanine is a typical Art Nouveau pattern and the only soft element in the somewhat noisy environment. Just like a genuine Vienna café at the turn of the last century.

 


From dishes to VIP

In the inner part of the premises, the bakery’s work space was reduced in favor of more room for guests. Behind a delimited glass wall, guests can see how the café’s baked goods are made. The round VIP booth in the back section was where the previous kitchen’s dish room was located.

The sofas have padding of felt and horsehair on leather in an old-fashioned way that gives a slightly wrinkled vintage look.

 


Floors and ceilings match

With wide intervals, hand painted tiles are visible on the floor. The flower pattern returns somewhat discreetly in the roof’s milky white glass plates, and so does the large square pattern with wooden moldings, taken from the floor plate’s dark frame.

The stucco surface is molded and newly made from a small part that was found during the renovation of the premises. All vertical marble surfaces, like the walls, are painted by Bröderna Siljendahls Måleri.


 


From sugar baker to Wienercafé

The sugar baking trade was developed from the bakery industry with the introduction of sugar. In Sweden, sugar is mentioned for the first time in 1326. It was then extremely expensive and consequently became a luxury item, primarily intended for the royal court, where sugar bakers were employed early on.

Sugar bakers concocted various sweets like candies, ice cream and croquembouche as well as cakes and pastries. Unlike the confectioner, who made the same kind of goods, the sugar baker did not operate a café. Originally, the title confectioner meant that you were a court supplier.

The type of cafés we today call a patisserie took off when immigrant Swiss confectioners started “Schweizerier” in Stockholm in the early 1800s – cafés where coffee, tea, chocolate and liqueur was served, often along with live music.

Until the middle of the 19th century, there was a very big difference on a purely professional level between a baker and a confectioner. A confectioner could not imagine making “yeast bread” (table bread and coffee bread) but devoted himself only to finer pastries, pralines and marzipan works as well as ice cream.
Enjoy a delicious trip back in time

There are still some cafés around Sweden that have celebrated 100 years. But the Wienercaféet Anno 1904, which is the youngest in the class, still deserves praise for the genuine experience it offers, even though everything is newly made.

With generous opening hours daily, you can find everything you need - from breakfast, lunch and dinner to coffee, brunch or afternoon tea. While you sit there and enjoy, be sure to look around and give a thought to all the work behind the wonderfully well-made interior.
Lasse Olsson Photo photographs architecture, interiors, and lighting. My newsletter is published 6-8 times a year. It presents photographed projects and reports from furniture fairs in Stockholm and Milan.

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