In conversation with Tzocolate

Hi, A house member Lorielle. Tell us about your latest venture Tzocolaté!
We are Sweden’s first and only brand dedicated to Filipino fine flavor chocolates. We are on a mission to tell the complete Filipino chocolate story and invite you to discover its unique flavors and sustainable origins. We celebrate our heritage, salute the labor of our farmers and honor the skills of our craft makers. Not everybody knows that the Philippines grow cacao. Yet, our very own Filipino cacao, the basic raw ingredient for chocolates, has been recognized as one of the top 20 best beans in the world.

All our ingredients are ethically and sustainably sourced. We work together with Filipino craft chocolate makers who advocate for sustainability and direct trade, working hand-in-hand with local farming communities, giving them the fairest possible price and livelihood. We believe chocolate should not only taste great but should also positively impact all those who help create it. From soil to bar.

Chocolate seems to have a special place in many hearts, why is that?
Chocolates have been with us for 2000+ years. Eating it gives us a feeling of comfort. The combination of its aroma and flavours brings us back to our fondest memories of childhood. We always have chocolates during special happy moments in our lives, we just can’t give that up, right?

Why is A house the place for you?
As a member, A house gives me the feeling of belongingness where I can truly be myself. Collaborating with like-minded, creative and driven individuals is never hard with fellow members.

A wine tasting with Vinlagraren

Vinlagraren is a wine club founded by A house member and sommelier Axel Runéus, committed to spreading knowledge about quality wines through weekly newsletters with wine tips and what to cook to your wine. Axel also hosts wine tastings all around the country. His favorite is the “Riedel glass tasting” where you try different wines in different kinds of glasses.

This wine tasting will be the last one for the season.

Maximum 16 ppl: 4pm – 5pm. First come, first served.
Free event.

Sign up for the Vinlagraren newsletter here >


At A house, we have 7 principles making us a refined machine for creative development, this is the sixth one;

Thinking by doing 

The best way to get something done is to start doing it. All innovations need to be materialized to become realized. That’s why we see prototyping and progress – not perfection – as natural elements of creative development. It’s not just about theory, nor about practice. It’s thinking by doing. 

Our 7 principles:

Creation requires recreation

Thinking by doing

Rethink, refine, reuse, redesign

Expect great output from unexpected input

The community is our most creative tool

Sharing problems, not just solutions

Space follows process

A house Event Award Winners 2021

The winner in the category best Collaboration 2020 is Slow Fashion Show in A room 

Slow fashion show overwhelming us that February evening with being both edgy, warm and not least responsible, aiming to spread awareness about sustainable fashion and promote eco-friendly ways in production. A room was remarkably transformed into catwalk and left us with the feeling that anything is possible and that change is coming in the fashion industry!

The winner in the category best Video Content 2020 is Zoë Que in A coustic with GRANT

Time stands still in A coustic as Zoë Que uses old school TV monitors showing the reflection of GRANT to flirt with the past in perfect coherence with our favorite kind of red and artistic excellence. 

“perfect coherence with our favorite kind of red and artistic excellence”

The winner in the category Innovation is Stand Studio in A stage 

The fashion brand that reconstructed what a sample sale can be like. Instead of canceling, offering visitors the chance to book a slot to be able to go through with their sample sale in a pandemic safe manner. We were indeed impressed by all those furs as well as the planning and setup, using every corner of A stage to make every space count. 

In Conversation with Moving Floor

At A house, we are proud to have such an impressive variety of future protein initiatives. In A sustainable Journal, we are taking the opportunity to get to know them and their thoughts on the future of food. The animal protein industry might not be what first comes to mind when discussing sustainability, due to its contributions to greenhouse gas emissions. Fortunately, things are moving forward in this area. Meet Moving Floor – the A house members aiming to change the world for cattle.

Hi Moving Floor, what is it that you do?

We do automatic cleaning for farm animals, rotating the floors underneath the animals to give them a sort of toilet. By doing so, we drastically improve the conditions in the barn and lower the carbon footprint as well as antibiotics use.

What’s in your loop at the moment? 

We have just received fairly big grants and are now starting projects on setting up a bigger demonstration farm for pigs in Sweden. 

You are saying you are ”the new industry standard”, tell us more!

Our vision is to improve the conditions for farming in environmental and societal aspects as well as improving farm profitability.

“By cleaning out innumerable times per day we can lower ammonia emissions by 85%”

Providing an affordable market disruptive high-tech solution in an otherwise low-tech industry will hopefully lead to us becoming a new industry standard. Simply put, we believe in presenting no tradeoff between being sustainable and profitable. And we aim for a 20% cut in CO2 emissions.

How can your self-cleaning floors make the world more sustainable?

By cleaning out innumerable times per day we can lower ammonia emissions by 85%, which in the end cuts greenhouse gases. Animals that are clean and healthy need less or no antibiotics. Our cleaning is done without using water, which is not the case for many farms in the world.

What is the future of protein from your perspective? 

Even though we see a trend in alternative proteins and stagnating pork consumption in our part of the world, the general prognosis is an increase of pork consumption by 25% in the coming ten years due to increased demand in developing countries; mainly driven by urbanization and increasing living standards. For this reason, we target these markets, especially Asia. The current meat industry needs to improve its standards and we are there to help. Feeding the global human population with high-quality proteins touches upon so many things: culture, ethics, climate, water usage, poverty, equality, welfare and health, just to mention a few. It is safe to say that the future of proteins will definitely need just as much diversity and that we are really intrigued to follow the development. 

What’s the collaboration of your dreams?

We love collaborations! We’ve collaborated with ABB on the digitalization of our concept. We are so happy that ABB supports us in this. We collaborate with progressive farmers and researchers and truly enjoy their enthusiasm and skill. The collaboration of our dreams is, as of now, to work with one of the multinationals in meat production. We are also very fortunate to work with experienced mentors. Hans Sandberg, former General Counsel at Atlas Copco, goes down in history as the most warmhearted and dedicated mentor of all time! 

How has the pandemic changed your perspective?

We had signed a deal, had our bags packed and tickets bought to go to China and start a joint venture in February 2020. Then Covid came along and rocked our boat, with the lesson learned to quickly try to navigate new waters. When running a small company one is often advised to focus on very few but important things. We have always worked on way too many projects at the same time. This time it might show us right… =)

In Conversation with Färsking

Hello there A house member Calle at Färsking, you are saying you are ”no junk, just funk”, tell us more about your product!

C: For us it’s about creating good products working just as much with the ingredients we choose as the ones we actively avoid. In the case of our 3 granolas, this means great taste & crunch without added sugar, additives or sweeteners!

Who is your biggest inspiration in life?

C: A great question! I look up to my parents a lot, they are incredibly hard working and I still learn a lot from them. Other than that, I look up to Mike Shinoda (artist) as a great inspiration for his creativity, communication and community building skills, and I’m also really inspired by Richard Branson’s visionary ways of starting up many different kinds of businesses.

“young people had been left out of the health trend”

What made you so passionate about getting youngsters to eat less junk?

C: It started out as a school project for me and my co-founder Amanda. We ourselves were only 17 back then, and felt like young people had been left out of the health trend that has been so huge for such a long time. We saw a severe lack of good products made specifically with them in mind, and decided to change that ourselves.

What can people ask you that you love to talk about?

C: Photography, music & e-sports. Can talk for hours about all three haha.

What’s the collaboration of your dreams?

C: That’s a big one. Our vision with Färsking is to empower and inspire more youth to impact society positively. So I guess it is both about the person and the context. But dreaming freely, launching some kind of concept together with a person like Billie Eilish would be amazing, I think she’s one of our generation’s biggest role models.

Diversity Changemaker!

HELLO Mona, A house member and founder of Fiiri Agency, Scandinavia’s first 360 inclusive model and diverse talent agency for BIPOC! What’s your mission with Fiiri? 

FIIRI agency’s mission is to remove the stereotypes that BIPOC don’t make money, shouldn’t work in leadership positions, and are not reliable or accounted for by consumers. We create value for brands by creating a diverse and inclusive representation on all levels – in from and behind the camera. 

What are your greatest challenges? 

The challenge has been that brands have not for the longest time not understood the great impact their business would have if they actually worked towards a greater representation. They would reach a whole new demographic of consumers.  

How can A house members learn from the important work that you do? 

Just remember the wider and different your teams are, the more perspective you’ll have and the bigger impact you’ll have on your business. This doesn’t only mean having people from different cultures, but different social backgrounds, different lifestyles, simply different everything. The more different we are the more we will learn from each other. 

“you can’t be what you don’t see”

Is it evident for companies to think of diversity when creating a campaign these days? 

It is super important for companies to think of diversity in campaigns. Representation matter so much because you can’t be what you don’t see. 

What’s the best thing about your job? 

Meeting new people and finding new and inspiring talent. 

How do you find new talents? 

Literally everywhere I go! I once took the wrong bus by accident because I wanted to speak to them. I was so fascinated that I didn’t even realize that I was heading in the wrong direction. But it was worth it.

“We don’t want to be like anyone else”

What’s your main focus this year? 

Growing and uniquely shaping our business, our team, and our talent. We don’t want to be like anyone else. I want to help more young kids in the creative field to start earlier and get a head start. Teach them the things I wish I had learned much sooner,  I think things would have been a little easier then.

Where would you like to see the fashion industry in say, 10 years?!

I’m hoping that we don’t have to keep having these conversations in the future and that it becomes so easy and regular to represent all kinds of people. That we are no longer ticking any boxes. That it won’t be so exclusive anymore.

In Conversation with PINC

At A house, we are proud to have such a rich variety of future food initiatives. In A sustainable Journal, we are taking the opportunity to get to know them and their thoughts on the future of food. Today we are talking to Fanny Nachemson, Investment Manager at PINC. 

Hi Fanny, what is it that PINC does exactly? 

PINC stands for Paulig incubator. It is the venture arm of Paulig: a corporate venture capital unit that invests in early stage start-ups in and around the future of food. The objective of PINC is to help Paulig renew itself and prosper as well as contribute to a tastier, healthier and more sustainable planet.

What will be the next big future protein in your opinion? 

The space of alternative protein includes everything from plant-based alternatives such as oumph, tofu and tempeh, to more high-tech alternatives including single cell protein and “lab-grown meat”.

We might have a bio tracker inside our body

A lot will happen within the space the next 5-10 years, especially in terms of improving taste and texture, and we believe single cell protein is likely to drive the next wave of protein alternatives, closely followed by cell-based meat (PINC just invested in Mirai, a swiss startup in the call-based space).

How must we produce food in the future? 

We must involve circularity in each step of the food production – from sourcing of ingredients to find ways of taking care of the generated waste (including the CO2). PINC recently invested in Kaffe Bueno that upcycles coffee waste to coffee oil (and other high value cosmetic ingredients), which will allow Paulig coffee factory to handle their own waste. A production method that is increasingly common in the food tech space is fermentation, which typically enhance flavors, shelf life, and the health properties of the products. Single cell protein (mentioned above) is produced through precision fermentation methods.

What consumer behavior do you see when it comes to trying new types of foods? 

Based on the exploding number of food documentaries, cook books, diet trends, food series etc. it is obvious that the interest of what we eat is massive. This, however, doesn’t mean that people are willing to explore new food and tastes. Children and the so-called ”early adapters” tend to be open to try new foods out of curiosity, but in general, 5 criteria need to be fulfilled in order to attract the mainstream; taste & texture, look, availability, easiness to cook with and price, where the latter is still the number 1 factor for a majority of consumers. Nutrition is growing increasingly important and sustainability is not far behind! There are many innovations to increase transparency and traceability, thereby enabling consumers to take more informed decisions.

What are our eating habits like in say, 10 years? 

We might have a bio tracker inside our body, collecting and analyzing bio feedback data from gut bacteria, blood and DNA, telling us when and what to eat. Imagine if it was also connected to your smart kitchen back home so that you could be served a personalized 3D-printed pizza when arriving hungry from a day of work. 😊

If I say ”Future Protein”, what is the first food on your mind?  

Lab-grown meat ◾️

A member story – in conversation with Henna Keränen at Sting

Hi Henna, what is it that you do and what is Sting?

I moved to Sweden 4.5 years ago and have been working at Sting for 4 years now. Sting is the leading accelerator and incubator for tech startups in the Nordics’, helping every year 25-30 early-stage companies grow faster. At Sting, I am responsible for our partnerships and the startup community, I’m kind of a bridge between Sting, our offer and our startups. I’m also an active person within the Nordic tech community.

What trends do you see have been boosted in the start-up world due to the pandemic?

Many of the startups have been accelerating their growth quite rapidly during the past year since they offer services and products that help us digitize learning, working, shopping, healthcare etc.

“as human beings, we still need the social part”

Also, what I think is interesting is that community-driven companies have been growing fast and basically everything where you can add social features into– for example, social shopping and social fitness are increasing since we were forced to start doing those online but as human beings, we still need the social part of those activities. Now, we see many great tech startups solving this need. 

What’s your best tips for work life balance?

This is sometimes quite challenging for me too, but personally I think it helps to have routines that structure the day. For instance, a work-out that starts at a certain time is good for me, because I am forced to be ready before that. I think that especially now when most of us are working from home, it’s very important that you still have the same routines no matter if you’re working from home or from the office. Many companies have a no lunch meeting policy which I think is good, since we all need breaks and it’s so important to move and get some fresh air between the Zoom-meeting marathons.

“what kind of changes do we need from the political side and how can we make a true change”

What can people ask you that you love to talk about?

I am super passionate about startups and innovations, and how they are disrupting the way we live, work, eat, communicate etc. As I used to work with topics focusing on future of work and 21st century skills and having a master degree in Political Science, I tend to see things with a larger perspective and spot the connections between different industries and think how innovations affect our societies, what kind of changes do we need from the political side and how can we make a true change. Also, purpose-driven companies are very close to my heart. I am also a fan of the Nordics’ and convinced that this northern part of Europe is THE place to be and live.

Which Sting initiatives are you most impressed by this year? 

We are currently running some new activities that I am very excited about: our thematic program for Climate Action startups and our Health Action initiative filled with a number of different webinars and action points. Healthcare is a very exciting sector, especially female health and personalized health. Can’t wait for it to become mainstream that you can get your personal health plan, work-out plan and dietary plan based on your genes, needs, life situation and so on.

Why is A house the place for you?

A house has focus areas that I think are very exciting: music, food and innovation in general. Also, I love the people, vibe, lobby, breakfasts and of course A Yard. Can’t complain about the coffee and Mr. Cake buns either 😊

What are you looking forward to in 2021?

Summer! Can’t wait to be able to be outside, swim in the sea, eat ice cream, meet friends and family. And perhaps be able to have some small activities at A yard. I guess we are all curious to see how the world looks like after summer – how are we working. Can we organize events, go to concerts, travel? All that is still a big question mark and now we just have to wish for the best and enjoy these longer days and sunlight ◾️änen

A house Filmhuset opening 2021

We are overwhelmed with excitement when it comes to opening our second venue in 2021, A house Filmhuset! The project includes yet another brutalist iconic building and yet another thrilling creative industry.

With our learnings from A house, our mission at Filmhuset is to create a vibrant community for creatives within the film and video content industry.

“There will be different types of memberships and event possibilities”

In close collaboration with the Swedish film institute, we want to create an indulgent, innovative culture, be more accessible to the public, and through this work generate an ecosystem for everyone working with video content. There will be different types of memberships and event possibilities, be sure to let us know if you are interested!

Sign up for our Filmhuset newsletter to find out more and become part of the A house film community >

Pictures by Ingalill Snitt

In Conversation with Veat

At A house, we are proud to be surrounded by such an impressive variety of future food initiatives. In A sustainable Journal, we are taking the opportunity to get to know them and their thoughts on the future of food. Today we are talking to Björn Olsson from Veat – great plant-based food in vending machine.

Hi there Björn Olsson, Head of Food at Veat, are people all into trying plant-based these days? 

I wouldn’t say that, but if you have pricing, taste and convenience in mind when you create your product you might attract those that otherwise wouldn’t go for a plant-based option. This is something that Oatly has managed to do successfully throughout the last couple of years and something we’re getting closer and closer to as our list of locations grow and we sharpen our food team with talents from Swedish Michelin-restaurants. 

What will be the next big future protein in your opinion?

There will be many new, exciting future proteins and I think the focus will be on how we produce our food rather than what we produce (although I think we’ll diversify our consumption of plant-based crops).

“the future will bring us solutions such as vertical farming below ground”

We will have to source more of our food locally and responsibly to avoid consequences such as deforestation that has a negative affect on our planet. This means that climate changes will force us to get creative; I believe that the future will bring us solutions such as vertical farming below ground as well as increasing consumption of things like seaweed and kelp grown in the ocean. 

How will we produce and consume food in the future? 

That goes hand in hand with my earlier answers, the food will be locally produced with our planet in mind throughout the whole process. Consumers are already getting used to contactless shopping and will prefer this in the future. This means that even physical consumption will be a digital experience, such as vending machines and automated retail. Our portion sizes may be smaller to reduce food waste and we will eat less meat from factory farms. Conventionally produced meat as protein will be considered a niche good within 10 years. 

If I say “Future Protein”, what is the first food on your mind? 

I would say cultivated meat (also known as cell-based or lab-grown meat); I even believe that many butchers will shift to cultivated meat within a certain amount of years. You can already see butchers shifting part of their business to plant-based options in response to new market demands.

A member story – in conversation with Linus Granborg from Levels

Hi there A house member Linus Granborg, what is it that Levels does? 

We pursue brilliant ideas, and turn opportunities into game-changing businesses. Working together with clients as partners, sharing risk and upside resulting in impact beyond business performance.

Our DNA is in development, design and venturing. 

What is your main focus this year?

Boost company culture, make people feel safe coming back to the office and figure out the way Levels will work after the pandemic.

“do not get stuck on details along the way”

What’s the collaboration of your dreams?

When you have a common vision and do not get stuck on details along the way and hard team work leads to a win for all parties involved, as well as impact in important ESG areas.

Which A house member are you impressed by and why?

I first thought about Tua Asplund, but a member who is not part of the management of A House I would say Henna Keränen at Sting, always happy and positive!

Why is A house the place for you?

A house means a lot to me and to our team, here we have grown our business from just a few people to where we are today. I still remember the first time I was here and got the opportunity to see our future office and it was so big and completely empty. Today it is our home and I know that all our employees at Levels share these feelings about A house and love the office.

How has the pandemic changed your perspective?

Levels is the first company that I have been part of founding and this pandemic gave me a new perspective of being an entrepreneur and business owner.

“we will be so much stronger, more flexible and adaptable”

It is really hard when the business environment changes so fast and so dramatically, basically overnight customers are losing their business and you need to start working remotely with a distributed team and overcome the hurdles of not meeting your team, partners or customers in person.

Last year was absolutely the toughest year in my career and when we are done with the pandemic, we will be so much stronger, more flexible and adaptable and thus better prepared for the future, when it comes to coping with fast changes.

What’s the best thing about your job? 

To work closely with my amazing colleagues and make an impact in other people’s lives and businesses◾️

A digital Stage – New streaming studio and stage at A house

A digital Stage is now open for bookings. Our brand new digital streaming studio and stage is located in our brutal venues A stage / A backstage with a private entrance from Uggelviksgatan 2A. 

“A digital Stage is a direct result of that solution-oriented digital innovation”

The venture is a co-creation between A house Ark and STHLM Music City, together with STHLM Stage and Music. Offering a creative space and impeccable sound, light and streaming equipment, A digital Stage is the ideal contemporary stage for streaming events.

Jenny Björk, House Director at A house Ark, says the pandemic has required people to innovate. 

“The pandemic has required everybody to think and work in new ways and A digital Stage is a direct result of that solution-oriented digital innovation. We are excited that A house can be a vessel for that”.

STHLM Music City founder, Sara Herrlin is sure A digital Stage will cement Stockholm’s place at the forefront of music and tech. “Whether you’re an artist, an influencer or a startup, A digital Stage is the premier destination for streaming live events and performances or recording to stream later. Our mission is to provide a healthier industry for creators and A digital Stage will help to future-proof our industry,” she said.

A digital Stage co-creators:

A house reshapes the context of modern work life and collective experiences. The dynamic fusion of large and small scale offices and multifaceted event spaces generates an atmosphere of constant change as people come together to meet and to learn from each other.

STHLM Music City is a global community facilitating connections between the music and tech industries. Based out of Stockholm, Sweden, the global capital of music and tech, our mission is to drive the music industry into the future through innovation and collaboration.

STHLM Stage & Music is a tech supplier for live and recorded events. With a foundation built on delivering the best sound, light and video for Swedish touring artists they are the perfect one stop shop for the streaming studio.

More information and booking >

Our next A house establishment: Magasin 113 in Gothenburg – from bananas to creative development!

We are now taking that grand step outside Stockholm, bringing the concept of A house to be part of the Nordic region’s largest urban development projects, Älvstranden. Magasin 113 will become an ecosystem for creative development and will bring the city to life around the clock.

The intention is to turn the old fruit warehouse into a completely new creative meeting place with cultural scenes, food and workplaces – a niche building with cultural experiences in the center of attention, and with a business model based on sharing economy. 

“the gates are expected to open in spring 2024”

In the iconic brutalist warehouse building from 1964 in Frihamnen, we will together with PEAB and Okidoki architects develop a much longed-for meeting place for the numerous creatives of Gothenburg. The 18,000 square meters will be filled with culture, digital experiences, food innovation as well as flexible workplaces and offices. The development and rebuilding will take place over three years and the gates are expected to open in spring 2024. Magasin 113 will be our third establishment and the first outside Stockholm, we can’t wait to get started! 

In Conversation with Organic Sweden

At A house, we are proud to have such an impressive variety of future food initiatives. During Sustainable Week, we are taking the opportunity to get to know them and their insightful thoughts on the future of food.

Hi Charlotte & Anton, tell us about your fantastic initiative Organic Sweden!

Organic Sweden is a member-based non-profit for companies, organizations and entrepreneurs committed to accelerating the transition to sustainable food systems based on the organic principles. Through increased collaboration between farmers, food companies and retailers, we seek to promote the consumption, production as well as the export of organic food from Sweden.

What is the next up-and-coming green protein in your opinion?

People are to an increasing extent turning to pulses such as peas, beans and lentils. They have been celebrated not only for their nutritional quality for people, but also for their capacity to provide nutrients to the soil.

“we see a growing number of organic farmers and food companies developing new products using so called ancient grains”

When it comes to pulses, we would like to draw attention to Swedish Temptations, a member company of ours, who produces 100 percent naturally fermented tempeh made from Swedish organic peas. Their product Bärta comes in many different shapes, sizes and flavors. If you are looking for something crispy with a nutty umami flavour, we can highly recommend their Umami Burger!

Do you see new ways of producing local, organic food in Sweden? 

Yes, we see a growing number of organic farmers and food companies developing new products using so-called ancient grains. Ancient grains include chia seeds and old varieties of wheat such as emmer, spelt and einkorn. Not only do these foods offer a unique set of nutrients including B-vitamin, fiber, magnesium etcetera, they also bring a richer palette of flavors. For example, there is a monumental difference in terms of both flavor and nutrient density between a bread baked with industrial yeast and regular wheat flour versus a long-fermented sourdough bread baked with einkorn and spelt flour.

What is the green protein of your choice? 

We would probably say quinoa because of its versatility. It goes well with salads, but it can similarly be a great addition to danish rye bread together with flax seeds. What’s also exciting is that this ancient grain which traditionally is grown in South America is now being cultivated in Skåne in Southern Sweden by organic farmers.

What are our eating habits like in Sweden in 50 years?!

In 50 years, our eating habits are much more grounded in local food systems. This means that two big changes have occurred. Firstly, we have reconnected to the people growing and producing our food and the landscape in which our food comes from. Secondly, we have rediscovered the value of regional food cultures and the sustainability benefits they can bring such as traditional methods of food preservation including fermentation and dehydration.

Rare vacancy; 58m2 studio available!

Our 58m2 studios have long been one of the most attractive ones. Therefore we are particularly enthusiastic to announce this rare vacancy and looking forward to welcoming new midsize team members to the A house community. Great for teams of 8-12 ppl. You can also combine a studio with a bespoke membership, meaning we can tailor your needs. Maybe you have a bigger team, but some of your team members often work remotely or prefers to sit in A lobby or in our quiet area. Then a 58m2 might be the right solution for you!

Welcome to apply here >

Our members are part of a creative community with a focus on fashion, food, music and media. We provide a context in which you can be who you are and do what you do.

“A house is carefully curated to take shape as a refined machine for creative development”

The impact of new technologies and the rapid transformation of society has had a large impact on how we work, live, create and make business. It changes our behavior and habits. Venues that are a combination of workplaces and event spaces for new experiences are becoming increasingly important. A house is carefully curated to take shape as a “refined machine for creative development”. We provide a deliberately organized space and a community with more than 500 members.

Watch the panel discussion

The creative and cultural industries in Stockholm have been growing significantly during recent years and even during the pandemic. Despite closed borders and isolation, certain sectors are growing. At the same time, many companies have been hit hard the past year and have enormous challenges coming in the future. On March 12, we discussed strategies how to attract, retain and develop creative talent, that are key to success. The discussion was hosted by our House Director Jenny Björk.

In collaboration with Stockholms Stad.

The Panel

Patrick Hamilton Walsh

Patrick Hamilton Walsh is an award-winning author and keynote speaker.  Currently serving as Head of Talent for the City of Stockholm, advising on European pandemic response leadership, global talent mobility and working to provide solutions to global megatrends.  

He is currently finalising his forthcoming book, “Talent Cities: Talent mobility during the age of digitisation and pandemic.”

Patrick spends his spare time backpacking, having travelled to 140 countries across the seven continents building relationships with people of all backgrounds, faith and outlook.

Henna Keränen

Henna Keränen is working at Sting, the leading accelerator in the Nordics’ where she is responsible for Sting’s strategic partnerships and the startup community. She is an active person within the Nordic startup community and got recently selected as a Nordic Ecosystem Hero of the Year at Nordic Startup Awards. Henna comes from Helsinki Finland and before joining Sting, she worked at the Finnish Innovation Fund Sitra as a Specialist in Future of Work and Sustainable Economy.

Sara Herrlin

Sara Herrlin is a music industry professional with a global network, having been based in Asia, the Middle East and the UK during her career in the music industry, including seven years as Head of International at EMI and Virgin Intl. After returning to Sweden she has made it her mission to build bridges between the traditional music industry and the start-up world, initiating and founding the Nordic Music Tech company including the STHLM Music City community.

STHLM Music City is a movement and community bringing together two dynamic industries; music and tech. The new music industry is being shaped by disruptive innovations and Sweden is leading the way into this exciting new era. ”Our Vision is a new healthier Music Industry for Creators.”

Sara also sits on several Advisory Boards and mentor programmes eg WeWork Labs, ALMA and SUP46, in the vibrant start-up community as well as acts as a jury member for Stockholm City’s Innovation Award; Creative Industries.

In conversation with Jenny, House Director at A house

Hi there Jenny! You are the new House Director at A house, what do you dream big of this year? 

This year my focus is to be grateful for big and small things in life and make sure to support my inner peace. I also hope to bring more clarity into life. Put simply, to make every day great for me and others! 

“All our dreams can come true, if we have the courage to pursue them.”
— Walt Disney

You have been around for 1 month; how do you feel about the A house community so far? 

This month has passed by so fast and It feels like I’ve been around much longer. Being a part of this vibrant community makes me happy every morning coming to work.

“offices will be hubs of innovation and social interaction”

Now I am longing for the house to be filled up with people, get our Tuesday lunches back, enjoy a Thursday breakfast with all our members, and finish the week with an” after work” and listening to some live music. 

In your opinion, what is it with A house that creatives are drawn to? 

I believe it is how we curate and create a destination, always in constant transformation to meet the needs of our niche companies to be able to grow in-house and cross-fertilize within our community.  

What is it that you love the most about the A house offer?

The interesting mix of creative companies in a house full of life where everything is possible. We can custom-make an offer for everyone! Our Bespoke offer (that grew out of shifting needs due to the pandemic) is a great way of working. A few days in a private office, a few days in the lobby and maybe a day or two at your home office – the flexible way of working! 

What do you think the future workplace will be like? 

The role of the office has changed. People aren’t going to go back to five days a week. I think offices will be hubs of innovation and social interaction. Remote work is here to stay, but once you are in the office it is important to provide an interesting, vibrant and functional space. People want to enjoy and share good things in life. I also think companies will continue striving to increase diversity, equity and inclusion. 

Who is your biggest inspiration in life?

My dad, he was a very inspiring entrepreneur with his crazy ideas and philosophy that “everything is possible”

What can members ask you by the coffee machine that you love to talk about? 

Well, I am a real life-enjoyer, a foodie, a music lover, a traveller, everything that increases joy of life. If you want to practice your Spanish don’t be shy, come and have a small talk with me, I have lived in Spain for many years. 

Thank you Jenny and see you by the coffee machine! 


At A house, we have 7 principles making us a refined machine for creative development, this is the fifth one;

Rethink, refine, reuse, redesign

Since day one, A house has constantly been rethought, refined, reused and redesigned. And that is just how it should be. Iterate and improve. Move forward. Add or adjust. Do more of what you’ve already got. Take away what doesn’t work. We believe that anything can – and should – be questioned at any time. 

Our 7 principles;

Creation requires recreation

Thinking by doing

Rethink, refine, reuse, redesign

Expect great output from unexpected input

The community is our most creative tool

Sharing problems, not just solutions

Space follows process

Future Protein Recipe Book

The purpose of this year’s Sustainable Week is for the community to become curious about future protein and how we can use it in our daily cooking. Our goal was for you to feel wiser on where to buy, what to buy, and most importantly, how to use these new veggie proteins. Five food creators are showing us their best recipes with different veggie proteins, resulting in this future protein recipe book!


2 x 230 g yipin tofu alspånsrökt (smoked tofu) 

1 onion

1 red pepper

1 tbsp neutral oil

3 tbsp tomato paste

200 ml vegan heavy cream

salt and black pepper

Serve with rice and fresh parsley.


1. Peel and chop the onion and cut the pepper into small pieces. Cut the tofu into sticks.

2. Heat oil in a frying pan and fry the onions, peppers, and smoked tofu for a few minutes.

3. Add tomato paste and heavy cream and stir. Let it simmer on low heat for 5-8 mins and add salt and pepper to taste.

Sprinkle with chopped parsley and serve it with cooked rice. Bon appetite!

Ingredients 4 ppl: 

1 can (280 grams) unripe jackfruit

1 medium onion diced

5 cloves minced garlic

1 tbsp fermented soy beans

1-2 pieces red chilies

250ml coconut milk

2 tbsp cooking oil

Garnish with garlic chili oil, roasted onions, Elle’s chili sauce and cherry tomatoes 


1. Heat the oil in a pot at medium high heat. 

2. Sauté garlic and onions and cook for 3 to 5 minutes (until aromatic).

3. Add the chopped jackfruit then stir fry for 5 minutes.

4. Add the fermented soy beans and stir for 2 minutes. 

5. Pour in the coconut milk. Turn the heat to medium low and let it simmer for another 10 minutes. 

6.Season with salt & pepper according to preference.

7. Turn off the heat and add the red chilis.  

8. Served on rice berry, drizzled with roasted onions, garlic chili oil and cherry tomatoes on the side.

With miso flavored j. artichoke crème, sour, raw- and lightly smoked j. artichoke and parsley stems. Ingredients 4 ppl:


50 g finely chopped shallots

1 clove of garlic, finely sliced

25 g canola oil

500 g peeled j. artichoke, cut into small pieces 150 g white wine

200 g light vegetable broth 250 g oat “milk”

250 g oat “cream”, for cooking 

4 g nutritional yeast 

The juice from 1 lemon & 4 g salt

Sauté onions and garlic together with canola oil on low heat until the onion is getting transparent.

Add the wine, increase the power slightly and simmer until the wine almost evaporated completely.

Add the jerusalem artichoke, oat milk- & cream. Bring to a slow boil and simmer until the chokes are completely soft. Transfer to a blender, add salt yeast and lemon juice and blend until smooth

Crème with red miso:

700 g jerusalem artichoke, peeled and cut into centimeter big pieces 

100 g canola oil

80 g oat cream for cooking

150 g oat milk

35 g red miso paste 

20 g sherry vinegar

Heat up the oil together with the chokes in a frying pan and increase to medium power. pan fry until golden brown and crispy on the outside, but soft on the inside.

Strain off the oil (keep for other preparations) and return the chokes to the frying pan. Add the “milk” and the “cream”, and simmer until the pieces are slightly soft. 

Transfer to a blender and blend smooth together with the miso paste and the vinegar. If this preparation should become too thick, then add a little water during the process. 

Sour- & smoked chokes

150 g jerusalem artichoke, peeled and Finely diced / coarsely grated 

50 g salted lemon, finely chopped

15 g blanched parsley stems 

10 g fine olive oil

Quickly combine the chokes with the chopped lemon to prevent oxidizing of the chokes. Finely slice the parsley stems and add to the mixture. Finely stir in the olive oil.

Smoke this mixture with a smoke gun to preferred smokiness.

If you don ́t have a smoke gun you can swap the regular olive oil for a smoked one.

Dollop a spoonful of the miso crème in the centre of a soup plate. Distribute a little smoked artichoke pieces thereover and pour the warm soup around.

Enjoy immediately!

Ingredients 4ppl: 

125 g arborio rice

1-2 tbsp olive oil

1 onion

3 garlic cloves

60 ml white wine

300 ml vegetable broth

120 ml coconut milk

250 g of mushrooms

1-2 tablespoons soy sauce

salt and pepper to taste

vegan parmesan

nutritional yeast flakes

fresh parsley


Heat up a tablespoon of olive oil in a saucepan or saucepan. Then fry the onion for 2-3 minutes until it is translucent. Then add the garlic and fry for another minute.

Pour in the rice and fry it for about 1-2 minutes while stirring. Then pour in white wine and boil it until it is absorbed. Then pour in 200 ml of the vegetable broth and cook it on low heat until the broth is almost absorbed, stirring often. Add remaining broth and cook until risotto is al dente, about 15 minutes. Finally, stir in the coconut milk and season with salt and pepper to taste.

Heat up another tablespoon of olive oil in a separate saucepan while your risotto is cooking. Add mushrooms to the saucepan and fry it for about 5 minutes. Then pour in the soy sauce and stir quickly. Then add the mushrooms to the risotto.

Finally, garnish your risotto with vegan parmesan and fresh parsley if you like.

Ingredients 4ppl: 

1 pack (400g) Svenskodlad färs 

2 tbsp rapeseed oil

3 tbsp tomato purée 

1 vegetable stock cube 


50 cl dark beer 

1 red chili 

1 large onion, finely chopped

3 cloves of garlic, thinly sliced 

1 bay leaf

White wine vinegar

Dried spices: 

1 tbsp Smoked paprika 

2 tbsp Cumin 

2 tbsp Coriander

2 tbsp Oregano

1 tbsp Cayenne pepper

1 tbsp Ginger

1 tbsp Cocoa 

1 tbsp Chipotle paste

Jalapeño pickled red onion:

1 jalapeño pepper 

1 red onion 

1 dl vinegar essence (12%) 

2 dl sugar 

3 dl water 

For serving: Fresh coriander, sour cream (or a vegan option of course), nachos or rise!

Put on your chef’s hat and let’s get cooking:

Chop the chili and onion and slice the garlic into thin slices. Measure all the spices and put aside on a plate

Heat rapeseed oil in a large pot and brown the mince on medium heat for 7-8 minutes 

Add finely chopped chili, onion and sliced garlic and continue to fry without letting the onion brown

Add all the spices, chipotle paste and the tomato puree into the pot and continue to fry for approximately five minutes. Let the tomato purée get a brick red color for a deeper taste

Pour the beer into the pot along with a vegetable stock cube and bay leaf. Now let the pot simmer under a lid on low heat. Cheers! 

It’s time for the jalapeño pickled onion: boil vinegar essence, water, and sugar and stir until the sugar dissolves

Slice the jalapeño and red onion thinly and place in a clean glass jar 

Pour the mixture of vinegar essence, water and sugar over the onion and jalapeño and allow it to cool. Then store in the fridge until you’re ready to serve (at least one hour is recommended)

When the chili stew has simmered for at least an hour, it’s (almost) ready

Taste with a splash of white wine vinegar and some salt as needed

Serve the steaming Texas chili with some sour cream, fresh coriander, jalapeño pickled red onion and nachos – or rice. Smaklig måltid!

A huge thanks to Yipin, Elle’s Kusina, Veat, Paradiset and Färsodlarna contributing with these inspiring recipes!

Graffiti exhibition beyond our expectations

Thank you all for coming and experiencing the breathtaking graffiti art of Disey this weekend! Even though the queue outside was cold we felt so much warmth and gratefulness to be able to host this Vernissage. A huge thanks to Disey for making the walls of the old Theatre at Filmhuset come to life.

We still have a few Disey posters and USB:s left! Welcome to swing by the Filmhuset Front Desk weekdays between 9am- 4pm to fetch them: 

USB 150 sek 

Poster 450 sek 

Poster & USB 525 sek 

Video by Fredrik Gislander

Vilma Zammel om lediga studios och det bästa med att vara en del av A house community

Hej Vilma! Du ansvarar försäljning av våra olika medlemskap. Vad är det bästa med att få introducera nya medlemmar till A house Community? 

Det bästa är att få välkomna in nya personligheter och kompetenser till huset som sedan på sitt eget vis bidrar till vårt levande community. Det är roligt att få in nya medlemmar och se dem växa under sin tid här hos oss. Och det är många som får ett stort utbyte av varandra både på ett personligt plan och i jobbet. Det delas erfarenheter i både motgång och medvind, hej vilt vid kaffestationen!

“Vårt community känns konstant vibrerande vilket vilket vi är väldigt stolta över”

Vad blir nya medlemmar mest lyriska över?

Att de blir inspirerade av vår kreativa miljö och härliga vibe i huset. Att lära känna andra medlemmar. Våra betongväggar, vinprovning och gott kaffe, för att nämna några få.

Vårt community känns konstant vibrerande vilket vilket vi är väldigt stolta över, och kommer man då in som ny medlem hos oss känner man ofta ett behov och får en vilja att bli en del av det.

Vad ser du för trender i vilka typer av förfrågningar du får just nu? 

Många förfrågningar handlar om att man downsizar sina kontor och där är vårt erbjudande helt klart rätt i tiden. Vi har egna kontorsplatser att erbjuda i både öppet landskap som i eget rum – men där både pentry och mötesrum är gemensamma ytor.

“Just nu har vi fått loss en av våra större studios om 58 kvm”

Sen hänger många förfrågningar på flexibiliteten som har kommit till att ändras nu under pandemin. Jag ser ett stort behov av att kunna ”komma och gå som man vill”. Kanske jobbar du hemma 2 dagar i veckan och 3 på kontor, då vill du kunna skräddarsy och tajma med dina kollegor. Där är vi tillmötesgående och försöker ständigt anpassa vårt erbjudande efter efterfrågan.

Finns det några studios lediga just nu?

Just nu har vi fått loss en av våra större studios om 58 kvm. Det är en ljus och luftig lokal med perfekt showroom yta som ligger centralt i huset. Helt klart en favorit.
Senare framåt våren får vi även loss en studio om 30 m2. Vi har även en 400 kvm på gång, även detta en fantastisk lokal med vackra betongpelare och stort ljusinsläpp.

Utöver detta finns både Lobbymedlemsskap och Workclubplatser att tillgå. Det rör ständigt på sig här och vi fortsätter få in en hel del förfrågningar vilket är jätteroligt!

Hur funkar det här med Bespoke medlemskap?

Bespoke är vår post-corona-lösning som är skräddarsydd för dig som vill ha ett eget kontor att komma till exempelvis en gång i veckan. Kombinera detta med ett Lobbymedlemsskap så har du en perfekt flexibel lösning för dig som jobbar remote men som vill ha tillgång till en fast punkt lite då och då. 

Läs mer om våra medlemskap och ansök här >

5 minuter med Tua Asplund

Tua Asplund, vd, delägare och medgrundare av A House på Östermalm. I år vill hon drömma stort igen och börjar värdigt med att öppna A House Filmhuset. I övrigt äter Tua gärna piggvar på Bobonne, och sympatiserar starkt med Helen Billgrens tatuering.

Handen på hjärtat – vilken är den mest Östermalmstypiska vanan du har?
– Det är jämnt skägg mellan att läsa Dagens Industri och att nyttja privilegiet att promenera till jobbet.

Vad ägnar du din arbetstid åt just nu?
– Jag är med i advisory board för Navet Sthlm, en helt kvinnligt ägarstyrd byrå för formgivning och rumslig gestaltning av både privata hem och offentlig miljö. Jag har också engagemang i Gather Festival under 2021, en plattform, konferens och festival som liksom A House samlar kreativa näringar.

Vad händer på A House under våren?
– Det stora som händer är att vi är i full planering för att sätta igång A House Filmhuset, vår andra location. Precis som i starten av Arkitektskolan så utvecklar vi det med avstamp i befintlig gestaltning och platsidentitet samt med fokus på att levandegöra en intressant plats för kreativa näringar, bjuda in våra nätverk och bygga ett starkt community, denna gång för film och rörlig bild. På Arkitektskolan fokuserar vi på mat, mode, media, musik.

Vad av allt du gjort senaste året är du mest stolt över?
– Jag är mest stolt över A House team, fantastiskt engagerade individer som alla visat stort mod i att stå starka, bygga community och vara kulturbärare trots svåra utmanande tider. De är starkt samhällsengagerade och medvetna både när det gäller pandemin men också i strukturell problematik kring mångfald och jämställdhet där vi som community har ansvar och möjlighet att göra mycket mer. Jag är också väldigt stolt över att vi fått förtroendet att levandegöra Filmhuset, nyper mig i armen över att vi har möjlighet att expandera.

Vilken tv-serie/podcast följer du just nu som du vill rekommendera?
– Podcast är inte mitt media, zoomar ut rätt fort. Vad gäller rörligt: Tv-serien I May Destroy You – är det mest angelägna och nyskapande och helgjutna.

Vilket karaktärsdrag hos dig själv är du mest stolt över?
– Min (oftast) uppskattade oförställda frankhet, en egenskap i rakt nedstigande led.

Vilket karaktärsdrag hos andra uppskattar du mest?
– Driv förankrat i patos med en stor dos integritet och en gnutta ödmjukhet.

Var äter du helst middag på Östermalm?
– Brasserie Bobonne på Storgatan. Krögarägd familjär hyperkunnig och stockkonservativ finfrasse som precis invigt både en intim bar och ett chambre separee vägg i vägg.

Vad beställer du?
– Vol-au-vent, piggvar, och vad som helst med Ingelas (ägarinnans) crème anglaise.

Vem är Östermalms mest stilsäkra kvinna/man?
– Helene Billgren, väldigt stilig kvinna. Framför allt speglar hennes tatuering en tid i livet där jag är just nu. Något vardagligt och genialiskt – en handlingslista.

Favoritgata/kvarter på Östermalm?
– Helt klart A House kvarter, spännande, växande i hjärtat av Östermalm med OMAKA, Mr Cake, Ett Hem, Loyal Gallery, Babette med flera och flera (ännu oannonserade) på gång.

Nyårslöften, eller kanske förhoppningar?
– Tillåta ett fritt flöde av tankar och börja drömma stort igen.

Hur ser en perfekt lördag ut?
– En lång frukost, yoga och att lusläsa tidningen – en utopi med en 2-åring så jag säger åka pulka med honom istället.

Vad gör du i helgen?
– Jag är isolerad med närmaste familjen i vår fjällstuga och njuter av rosa himmel, mängder med snö och -28 C …

Berätta en hemlis!
– Vi öppnar A house Filmhuset till hösten 2021 och det kommer att avslöjas många hemlisar under våren för de som väljer att följa oss på resan!

Av Sofie Zettergren

A slice of ways – I ett mellanrum med Graffitikonstnären Disey

Under två veckors tid har graffitikonstnären Disey, en legendar inom sin subkultur, fått producera sitt konstverk “A slice of ways” på Filmhuset. “Att ta över ett rum och att helt få utöva sin konstnärliga frihet är en unik möjlighet för mig som konstnär. Det viktiga är inte resultatet utan skapandeprocessen och att tillgängliggöra konst i staden”, säger Disey. 

En digital vernissage kommer ske 30:e januari kl 12:00 på Instagram @filmhuset_ahouse. Det finns 6 dukar uppsatta i rummet där Disey skapat sin konst, dessa kommer finnas till försäljning samt även affischer och USB-stickor med hela processen dokumenterad av videokreatören Fredrik Gislander. 

Max 8 personer i taget i lokalen. Ingen föranmälan krävs och eventuell kö kommer hållas utomhus med distans.

Ingång på baksidan av Filmhusets huvudentré mot Gärdet. Adress: Borgvägen 1

Kaffe från Stockholm Roast och bakverk från Mr Cake kommer att finnas utomhus till försäljning, välkomna!

OSA gärna till Facebook eventet här >

Bespoke – Det skräddarsydda medlemskapet

För bara några år sedan var begreppet ”coworking” så gott som nytt i Sverige. Sedan dess har mycket hänt på marknaden och utbudet av olika typer av coworks har exploderat. I spåren av coronakrisen ser vi vad vi tror blir nästa stora skifte. Vi har vant oss vid att jobba hemifrån och kontoret blir platsen anställda och frilansare besöker vid valda tillfällen för att vara kreativa tillsammans, ha projektgenomgångar, träffa kunder och självklart av rena sociala skäl. Vår VD Tua Asplund ser en framtid med mer individanpassade och skräddarsydda lösningar på A house.

Tua, vad gör A house för att svara på detta skifte?

T: Det vi lanserar nu är Bespoke Membership. För företag är det en möjlighet att ”smartsiza”. Istället för att hyra många kvadratmeter som står tomma när många anställda jobbar hemma så hyr man en kombination av rum ett par dagar i veckan och flexibla platser hos oss, samt får komma till en pulserande mötesplats med tillgång till mycket yta, stor flexibilitet och kortare kontrakt. Ett anpassat företagsmedlemskap kan dessutom innehålla stående bokningar för styrelse- och ledningsgruppsmöten, tillgång till stora eventlokaler för konferenser och en daglig dos av service och aktiviteter som svetsar samman den nya tidens utspridda team. 

Det är ett skifte som passar oss väldigt bra, vi har olika ytor för olika ändamål. Öppet landskap har fått en del kritik, vissa kan uppleva att de blir störda och därför erbjuder vi även tysta zoner. Samtidigt så är människan social och vill mötas, få energi och känna kreativiteten som man upplever av att mötas, då är vår lobby perfekt.

“För företag är det en möjlighet att förflytta sig från ”Space as a function” till ”Space as a service”

Vilka är fördelarna för individen respektive företagen?

T: Det passar bra för individen som vill använda hemmakontoret för att arbeta ostört men även ha dedikerad tid på kontoret med kollegorna, samtidigt minskar trycket på kollektivtrafik när fler åker in till kontoret färre dagar i veckan vilket är bra för samhället i stort. För företag är det en möjlighet att förflytta sig från ”Space as a function” till ”Space as a service”. Kontoret består inte längre av fyra väggar utan är en skräddarsydd lösning utefter verksamhetens specifika behov. 

Hur ansöker jag om ett Bespoke membership? 

T: Du kontaktar en av oss medlemsskaps-skräddare som lyssnar till behov, hur många ni är och hittar en bra lösning för er. Maila till så hjälper hon dig vidare!

Därför är vi trogna 70-talet – möt A house kreativa chef Richard Hammarskiöld

Brutalism, betong och en gammal Arkitekturskola. Det finns många därute som rynkar på näsan av bara synen på betongblocket som upptar ett helt kvarter på Östermalm sedan 1969. A house medlemmar tycks inte dela den uppfattningen. Många menar att det bästa med brutalismens betong är att den inte förskönar, en slags motvikt till det perfekta som erbjuder en befriande känsla av sanning. Många ser också A house som en given kuliss för det konstnärliga uttrycket, det kreativa flödet och en samvaro där man tänker fritt tillsammans. Vad är det som gör att många avskyr betong, samtidigt som en viss typ av människor inte kan få nog och tycks bli oändligt inspirerade av denna stil. Jag träffar vår kreativa chef Richard Hammarskiöld, vars faiblesse för 70-tal och det brutala uttrycket är total.

Richard, på vilket sätt är brutalismen intressant ur ett innovationsperspektiv? 

Brutalismen låter funktion och teknik vara den rena gestaltningen. Ett tydliggörande men samtidigt ett sätt att underordna sig människan i rummet. Det är en fin demokratisk tanke som inte konkurrerar utan ger maximalt utrymme för innovation och utveckling. 

På A house finns 7 principer, varav en är ”space follows process”, förklara!

Innovation och utveckling sker i olika faser med olika fysiska behov. Allt från koncentration till kreativa miljöer som är mycket tillåtande. Vi har utvecklat ett mängd olika miljöer som möter dessa behov och det är kul att se hur många kreativa sätt våra rum nyttjas på.

“Vi söker oss till det enkla, äkta och är mätta på det tokdesignade miljöerna”

En betydande mängd möbelklassiker från 70-talet har landat på A house tack vare dig, hur viktig är design för upplevelsen och funktionen? 

Huset är en ikonisk blåklassad byggnad (Blåklassad = bebyggelse av synnerligen högt kulturhistoriskt värde) och ett typiskt barn av sin tid. En tid av frigörelse, experimentlust och höga kvaliteter inom design/arkitektur. För att accentuera huset, de grundläggande tankarna samt skapa en tydlig identitet så försöker jag vara trogen 70-talet. Det finns ju så mycket fin svensk och internationell möbeldesign från den tiden så det är bara ett nöje att vara trogen detta. 

Varför tror du att A house medlemmar dras till brutalism, samtidigt som andra tycker att det är fult?

Brutalismen har fått en revival – många har återupptäckt dess tydliga tankar kring demokrati och hållbarhet (även om betong inte är helt pk idag ; ). Vi söker oss till det enkla, äkta och är mätta på det tokdesignade miljöerna som är mer hämmande än utvecklande. Miljöer där vi ofta tvingas underordna oss en ambitiös gestaltning – hur kul och utvecklande är det i det långa loppet? Sen är det ju en fråga om tycke och smak – själv har jag alltid beundrat detta hus som inte ber om ursäkt mitt i detta borgerliga epicentrum. 

Member Quotes 2020

We asked our members what A house vision ”A refined machine for creative development” meant to them and we are overwhelmed, at times amused and often impressed by the creativity and honesty of their responses. Thank you for contributing to our community! Here is a selection of heartwarming and enlightening quotes from the Member Survey 2020;

“A place to bring sharp minds together to innovate”

“Down play the hip-ness. You are great as you are”

“Both an inspirational environment making me creative and a lot of collaboration between members”

“Where people from different backgrounds, companies etc get together”

“A big clame”

“Great place to develop new ideas”

“Openness, availability, proper function surfaces, excellent members and supportive staff!”

“A good place to feel creative and motivated”

“It sounds much too sophisticated”

“Both an inspirational environment making me creative and a lot of collaboration between members”

Meet A house new House Director Jenny

We are excited to announce that Jenny Björk will start as our new House Director at A house at the beginning of 2021. She will be replacing A house CEO, Tua Asplund, going on maternity leave in early March 2021.

Jenny will be overall responsible for operations at A house, making sure that A house continues to develop as a refined machine for creative development in the coming year and care for our much loved community.

“we look forward to welcoming such a natural force”

Tua Asplund

Jenny has a background within hospitality holding several positions as the hotel manager of boutique hotels as well as being the general manager at Helio/ GT30 for several years, to mention just a few.

“After a challenging year for all of us, we look forward to welcoming such a natural force as Jenny, full of curiosity and energy”, says Tua Asplund.


At A house, we have 7 principles making us a refined machine for creative development, this is the fourth one;

“Space follows process”

Space matters. Innovation is a complex process with different physical needs during different phases. That’s why. A house strives to develop a flexible and dynamic environment, where different spaces are tailored to support different processes. From inspiring and robust spaces for experiments to calm and quiet spaces for deep work and focus.

Our 7 principles:

Creation requires recreation

Thinking by doing

Rethink, refine, reuse, redesign

Expect great output from unexpected input

The community is our most creative tool

Sharing problems, not just solutions

Space follows process

A current Situation with Annika Jankell

Annika, what is your perspective on the development in your industry? 

A: Creative people and minds can often adjust to unexpected situations. If you’re willing to accept the current situation you will survive by keep on trying to open new doors and see possibilities.

“Cut the crap – take care of important relations and nature”

I believe it’s dangerous to let the fear of the virus, the economy and the new situation take over. But of course very v e r y important to respect and avoid the virus. I’m working with influencer marketing. At the beginning of the pandemic, we lost a lot of customers, and I think most of our colleges also suffered from losing clients, etc. Today we can see a bright light at the end of the tunnel, by changing mindset and accepting the situation. 

Can you name an industry or specific company that you think have managed well to innovate and adjust fast in the current situation? 

A: Inner City Logistics, online pharmacys, digital business…etc

What good can come out of this? What mindset should we adopt?  

A: I think this have given people a second thought when it comes to the real deal – to cut the crap and take care of important relations and nature. To worship the moment and environment of where we are right now and  to realize the power of small things in life. 

In what way have you changed your working habits and is there anything in particular you would like to keep even when we get through this?

A: I work with influencing marketing in social media – so I’m in the digital business, but never before have I’ve had so many online meetings. It sure saves time and health, so I hope we’re going to continue using digital tools to save our precious time. I love seeing people IRL, but ZOOM and TEAMS have really saved us during this vulnerable time. 


Thank you Växthuset, Moonica Mac and Vinstereo for co-creating a most needed magic October evening in our basement photographed by Margarita Kradjian.

A black door is an occasional speakeasy club at A house in Stockholm. Three creators within food, wine and music are brought together to make these intimate evenings unforgettable. Behind A black door, deep down in our dystopian basement, awaits a contemporary, indulgent supper club where new things happen. Food you’ve not tasted before, live music in stripped-down versions, rare wines poured to inspire. 

Anyone can join the ABD supper club to get invitations for upcoming A BLACK DOOR sessions. Sign up here to stay tuned:

Sophie by Sophie Sample Sale

Sophie by Sophie säljer klassiska smycken med en twist i rodiumpläterat eller guldpläterat silver med äkta pärlor och stenar. 

På vår sample sale kommer det finnas halsband, armband, örhängen och ringar från tidigare kollekter men även erbjudanden på vårt ordinarie sortiment. Vi har även ett fint utbud av 18 karat och diamantsmycken. 

En perfekt present, julklapp eller en gåva till dig själv!

New studios in the making at A house

We are excited to announce that we are in the making of new studios for smaller teams (2-15 pers), accessible from November 2020. Also 56m2 and 95m2 will be available. Having seen a demand for smaller spaces from companies looking for a creative community to grow in, we decided to transfer 400m2 into a brand new studio area for smaller teams. Welcome to apply emailing our membership manager Vilma >

“We provide a context in which you can be who you are”

Our members are part of a creative community with a focus on fashion, food, music and media. We provide a context in which you can be who you are and do what you do, and where the choice of how much you want to participate in the community is up to you.

The impact of new technologies and the rapid transformation of society has had a large impact on how we work, live, create and make business. It changes our behavior and habits. Venues that are a combination of workplaces and event spaces for new experiences are becoming increasingly important. A house is carefully curated to take shape as a “refined machine for creative development”. We provide a deliberately organized space and a community with more than 500 members.

A house memberships >

A current Situation with Fredrik Franzon

What is your perspective on the development in your industry?

BAUX operates in the global interior design industry and the reaction from the pandemic was instant and quite urgent. Many projects were put on hold and some were cancelled immediately. The incoming request for new projects also went down quite drastically this spring. 

It now appears that the initial shock to the system may have passed and we are gradually coming back on track. Luckily enough, BAUX customer group is fairly diversified. During the most challenging period in April to May, we received numerous orders from the educational sector that took the opportunity to enhance their sound environments while pupils were home from schools.

“Best case scenario is a “V” recovery, i.e. sharp decline and quick bounce back”

The office sector has been more uncertain, but some of our major customers within tech such as Amazon and Netflix have continued their investments as planned.

Perhaps the most burning question on everyone’s mind is now, “when will things get back to normal?” Best case scenario is a “V” recovery, i.e. sharp decline and quick bounce back. However it’s important to remember that our industry lags. It takes a long time from project start to completion, and it’s even more lagging in this case with a phased “back to work” scenario. As a result, the design industry’s recovery is more likely to go slowly up in the beginning and peak very fast later on. The interior design business is a discretionary item, something that could easily be put on hold, but as soon as there is some certainty (e.g. a vaccine), things will start to recover. Hopefully, there will be a surge in purchasing once the economy is back. A lot of the purchases are pending confirmation and as the world moves into a post-covid state we believe that most of these orders will happen. 

What good can come out of this? What mindset should we adopt?

Covid-19 has had an impact on every industry across the globe and the interior design industry is not an exception. The way we design, the materials used, and how we furnish spaces will definitely be altered.

Offices will probably evolve to become more intentional, meaning that some of the heads-down work will happen at home and the physical workplace becomes more of a place to connect with others. As a result we will see an increased need for flexible social spaces, study areas, amenities, conference rooms and sanctuary-like spaces.

Focus on employee well-being and corporate responsibility will become increasingly important. Solutions that are environmentally friendly and long-lasting with an emphasis on responsible consumerism will therefore gain higher attention from interior designers and end customers.

“in challenging times, peoples creativity and ideas peak”

As a result, sustainable materials, soundproofing, soft values and well being will be emphasized. Our love for the environment will not only be within the materials we choose as building blocks, but also nature as such will play a bigger role than ever before. Bringing the outside indoors, larger windows with views outside, using colors and materials that reflect the natural world and a general mindset of “nature first”. We know from history that in challenging times, people’s creativity and ideas peak to find new innovative solutions. Therefore, post-Covid will hopefully be the shock treatment the world needs to reimagine old ways and create a better, more sustainable tomorrow.


As Works by Friends is entering a new market, we want to explore our new habitat and its artist and creative scene. For years, Stockholm has built its reputation as being a hub for innovative businesses, leading fashion brands and a forward-thinking music industry. But what does the city’s art scene really look like? In our Stockholm Art Guide three art lovers share their point of view on the Stockholm art scene and where they seek new inspiration in Stockholm.

Tua Asplund, CEO 
Tua Asplund is CEO of A house, a co-working office and cultural space located in an impressive brutalist building that houses innovative companies and startups in fashion, music, media, food and technology. Just like art, the building and atmosphere nurtures creativity and opens up for new ways of thinking and expressing. A house frequently organizes pop up art exhibitions, concerts, workshops and mediation sessions.

“Another recommendation and an instant love at first sight for me is Kummelholmen in Skärholmen”

How would you describe the art scene in Stockholm? How has it developed the past couple of years?
I’ve seen lots of innovative art coming from Stockholm lately, and wouldn’t be surprised if Swedish artists are at the forefront when it comes to the development of AI and art. When it comes to exploring art in the city, I love the big mural paintings that have started to pop up the last couple of years around Stockholm. I search for unexpectedness and art that provokes new ways of thinking.

Which are your favorite galleries in Stockholm and why?
I prefer galleries that do not look like the typical white box. CF Hill at Västra trädgårdsgatan located in a palace from the 1600s is a good example of this, as well as Loyal gallery located at Odengatan in the former Embassy of Brazil. Another recommendation and an instant love at first sight for me is Kummelholmen in Skärholmen. With traditional galleries are struggling I think we are going to see a shift towards exploring and exhibiting art in unconventional locations. I recently enjoyed watching art students host a pandemic-friendly art exhibit in an apartment in Mariatorget in Södermalm, and this fall we are hosting an art exhibit in our coworking space showing large photos from renowned 70s photographer Hans Hammarskiöld.

Slobodan Zivic, Artist and DJ
Slobodan Zivic is a Stockholm-based multidisciplinary creator whose works span between digital art, painting, photography, graffiti and graphic design. Slobodan is also a DJ and can be seen frequenting the parties and openings of Stockholm’s art scene. Rooted in cultural mechanisms, behavioural patterns, social trends his ambition is to create art that opens up different perspectives and create a basis for dialogue for its viewers and participants. With his creative courage and engagement he has played a key role in the ongoing transformation of Stockholm’s art scene.

How would you describe the art scene of Stockholm? How has it developed the past couple of years? 
In my opinion, in the past years, Stockholm’s art scene has been very exclusive with a heavy emphasis on traditional paintings and Sweden-born artists. The art community has been lacking the ability to invite non-Swedish perspectives and backgrounds to the table. It’s been a very white scene so to speak. However, I see a change brewing towards more inclusivity. Finally I see more women and people of color making room for themselves, paving the way towards a more forward-thinking art scene. This openness and shift also had an impact on how galleries curate art, how art schools teach, which formats are being displayed and how artists create and collaborate.

Which are your favorite galleries in Stockholm and why?
My personal favorite Stockholm are Nordenhake, Andréhn-Schiptjenko and LOYAL.

Miranda Lundberg, Founder of Works By Friends
Making art more accessible and help build a supportive art community is what drives Miranda Lundberg, founder of Works By Friends. After working in music and other creative fields in New York Miranda took the leap to create a business dedicated to her mission. With limited editions prints and curated events Works By Friends support artists and their practice, and help create new innovative ways to experience and buy art.

How would you describe the art scene of Stockholm? How has it developed the past couple of years? 
I just moved back to Stockholm after being away for 7 years, but a difference that I’m seeing that I don’t think was as prevalent before, are all the artist run shows popping up. Young artists in Stockholm today are more grass-root, they don’t rely on institutions or large galleries but rather do it themselves. An artist I’m working with, Nikki Fager organized a show in the height of Corona where artists showcased works in their apartment windows.  You’ve had to get creative during COVID, and I hope people will continue to think of alternative ways to showcase art when the pandemic is over. 

Which are your favorite galleries in Stockholm and why?
Like I mentioned above I think that usually the most interesting shows are often the one-off artist run shows. But in terms of more permanent spaces I think Tegel, Mint, and Andréhn-Schiptjenkoare great for emerging art. I’m also planning a pop-up show with my gallery WBF in Stockholm in October which will be exciting!

Written by Lydia Kellam for Works By Friends
Original article >

So, this just happened: Hint Session #01

What are Human Key Figures – and how can they impact the future journey of companies, customers and society? Last night A house members Hint [] hosted their first moderated conversation on shared future opportunities, in A kitchen.

A kitchen – a space for new conversations

In this Hint Session, relating to their newly released report Hjärnåldern (The Brain Age), the topic of Human Key Figures had business leaders from multiple industries meet around the dinner table to share thoughts, challenges and possibilities connected to what awaits beyond key financial figures.

Culinary mastermind Martin Berg of ARKET cooked up a plant-based fiest, Professor Micael Dahlen (Stockholm School of Economics) shared his knowledge together with representatives from Polestar, Interflora, Axfoundation, AMF Fastigheter, Novus, Noquo Foods, Relate, TUI, Svenskt Tenn and Motivationslyftet.

To learn more about Hint and their work on making sense for, in and of the future – don’t hesitate getting in touch.

A kitchen – a space for new conversations.

Travelmag listing A house as one of the best coworking spaces in Stockholm

A house is one of the 10 best coworking spaces in Stockholm, according to Travelmag. We are very honored to be on the list along with our amazing friends in the business.

Travelmag on A house:

“Billed as a cultural den for freelancers, entrepreneurs and established companies within the fashion, media, food and music industry, A house offers a wide range of membership packages to suit every need. Pricing starts at 2500 kr (€237) per month for Lobby Membership, which provides the flexibility of always picking the spot that best fits your daily schedule, whether it’s a low table for relaxed meetings, a chair at the community table, or a secluded spot in the quiet area. This package also includes bookable and pop-in meeting rooms, printer access, quality teas, and other amenities. One day passes are also available and can be purchased at the venue, priced at 300 kr (€28) per day.”

Read the full Travelmag article by Paul Joseph>


At A house, we have 7 principles making us a refined machine for creative development, this is the third one;

“Creation requires recreation”

We believe that creation requires recreation. As people are our most powerful creative tool, we need to embrace their needs as human beings. All work and no play makes anyone a dull creative. That’s why resting, laughing and socializing are crucial creative tools as well. Because if you feel good, you’ll do good. But if you don’t work, nothing works.

Our 7 principles:

Space follows process

Thinking by doing

Rethink, refine, reuse, redesign

Expect great output from unexpected input

The community is our most creative tool

Sharing problems, not just solutions

Creation requires recreation

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