Meet the Bakers Behind Café Agora

Behind Café Agora, the counter, you’ll find Mitche Boubou and his fellow baker Hussein, who run the café with dedication and a love for good food. Here, they create everything from delicate, French-style pastries to hearty grilled sandwiches and flavorful quiches, all made with high-quality ingredients and a touch of tradition. Whether you’re stopping by for a quick coffee or a long lunch, Café Agora is a place where every bite is made with care—and every guest is welcomed like family.

Café Agora – A Passion for Baking, A Home in Lund

For Mitche Boubou, baking is more than a profession—it’s a lifelong passion, woven into his French-Algerian roots. “I grew up surrounded by the scent of fresh bread,” he says. “Baking runs in my family, and for me, it was never a question of if, but when I would start.”

He honed his craft in France, training as an apprentice under a master baker. Since then, his journey has taken him through competitions, awards, and years of perfecting his skills.

“The beauty of baking is that you’re always learning,” he reflects. “Every loaf, every pastry tells a story.”

For the past 22 years, Mitche has called Lund home, sharing his love for handcrafted bread and pastries with the community. He has worked as a baker in Lund, run his own café at Lund University’s Faculty of Engineering and the Biomedical Centre, and even operated his own bakery, La Tour Eiffel. No matter where he works, one thing remains the same—everything he bakes is made by hand.

“Good bread takes time, patience, and love,” he says. “And when you get it just right, there’s nothing better.”

Now, at Café Agora, Mitche continues to do what he does best—bringing people together over the simple joy of fresh, handmade bread.

“I Have to Bake!” – A Life Shaped by Dough

Bread runs in his veins. His grandfather was a baker, his father was a baker, and so are his two brothers—one a pastry chef in Malmö, the other a baker in Spain. His sister carries on the family tradition in Algeria.

He started baking at 19, mastering croissants –  viennoiseries –  and other puff pastries. But what he truly loves is bread. Levain, scoring patterns into the crust, shaping baguettes—it’s an art.

“I have to bake!” he says with a smile.

His passion has taken him worldwide, from Italy, Spain, and France to Sweden and Denmark. He has worked in Arlöv, Gothenburg, Malmö, and Lund bakeries. “I can bake anything!” he says confidently. Not just bread—he’s a pastry chef, too.

But what he enjoys most is working with dough, feeling it transform under his hands.

“The dough! Always the dough”.

Kneading sourdough, working with different textures, and crafting all kinds of bread—this is where he thrives. He prefers to roll out sourdough by hand, working with different types of dough, and shaping them into perfect loaves. Because for him, baking isn’t just a job—it’s a way of life.

What Café Agora offers

Pastries and bread: buns, bread rolls, cinnamon buns, bread, pastries, such as croissants, eclairs, pains au chocolat, biscuits, and Swedish almond cookies with chocolate.
Coffee: Brewed, Espresso., cappuccino, etc from the espresso machine
Lunch: Quiche Lorraine, grilled sandwiches, sandwiches,

Catering for conferences
Check out the menu

Will offer:

Fresh bread and buns to bring home!