This article is a bit special and I am very excited to let you know why. For the very first time in my young career as a food blogger, I am going to attend the French Food Blogging Fair in France with my blogger friend Audrey from the blog hibiscus!
Credit picture: Visit Sweden
Not only are we finally going to meet our fellow food blogger friends in France, friends we only got to know virtually so far, but we will also give a 2-hour baking course on Swedish pastries. We are very proud to announce that this special culinary event is sponsored by Visit Sweden. We truly love this country that adopted us and we want to show you the very best it offers when it comes to the culinary sphere!
Are you curious to know more about Swedish pastries? Just hop over our stand at the Abbaye de Soissons (Soissons Abbey) from 1pm to 3pm on Sunday 16th November. You will get to know everything – or almost – about Swedish pastries. How exciting!
Use the tag #tryswedish
Both Audrey and I are French. We moved to Sweden many years ago (15 years ago and 5 years ago respectively). Our love for baking goes way back but we soon became addicted to the Swedish style of baking, thanks to what the Swedes call ”fika” (more on fika on Try Swedish). If you read my blog regularly, you probably already know what a fika is. If not, it’s about time you get to grips with the concept so let me explain very briefly. Put simply, a fika is a coffee break usually served with pastries, once or twice a day, including at work. Can you believe it? It looks like paradise, right? Well, it actually exists for real here in Sweden and this is exactly where we live. How lucky we are!
More than a simple coffee break, fika is a real institution here and the Swedes are literally crazy about fika. It usually doesn’t last more than 15 minutes at work and can last longer outside work. Every occasion is a good excuse for having fika. And guess what? Fika rhymes with pastries! Good news, there are several typical Swedish pastries to choose from to savor during your coffee break and many of them include spices such as cinnamon, cardamom or saffron, depending on the time of the year. For those readers from other parts of Europe, this may sound strange but the flavors, in fact, are just outstanding.
After many years practicing, Audrey and I are now more than happy to take part in the Food blogging fair in Soissons and take this opportunity to bake in front of you some of the very best typical Swedish pastries that you can find on a fika table in Sweden. We will be baking different recipes and also teach you some useful tricks so that you can become an expert yourself!
November 16th, from 13:00 to 14:00 (Abbaye of Soissons): Cinnamon Buns & Cardamom Buns
During the first hour of the course, we will be baking two of Sweden’s most popular pastries: cinnamon buns (called ”Kanelbullar”) and its cardamom twin i.e. the Cardamom buns (or kardemummabullar” in Swedish). There are many different recipes for both cinnamon and cardamom buns. We will explain the differences between them so that you know which one to choose when you want to start baking.
Cinnamon Buns ”Kanelbullar” are the #1 pastry in Sweden (read more here). When you land in Stockholm, you immediately recognize the rich scent of cinnamon everywhere you go. I suggest you give my VERY EASY recipe a try. It is perfect for beginners or if you don’t want to spend hours in the kitchen. The recipe works just fine and the kanelbullar taste every bite Swedish!
Swedish Cinnamon Buns “Kanelbullar”
The alternative to a cinnamon bun is the Swedish Cardamom Bun known as ”Kardemummabullar”. The basic recipe is essentially the same although it uses cardamom instead of cinnamon, but we usually twist them a different way. At the Food Blogging Fair, we will teach you how to twist these beauties through our tutorials.
I also have an amazing version of cardamom buns with raspberries. It appears that cardamom and raspberries pair up perfectly. You can also find a tutorial explaining how to bake these cuties on this link here. Aren’t they to die for?
Swedish Cardamom Buns with Raspberries
Sunday 16th November, from 14:00 to 15:00 (Abbaye of Soissons): Lussekatter & Saffron Buns
From November on and during the Santa Lucia and Christmas seasons, the Swedes usually bake a typical Christmas pastry involving saffron: the vibrant Lussekatter. These small brioches are usually served at a glögg party where you partake in drinking some warm mulled wine. During our baking demonstration, we will teach you how to bake them in both the classic and the alternative way. You will find below the recipe of the classic lussekatter with the little history of the Swedish tradition Santa Lucia.
Swedish Christmas Saffron Buns “Lussekatter”
You will find the recipe of the small saffron buns with almonds on hibiscus blog, by clicking on the link here. This recipe is truly amazing!
Saffron & Almond Buns
We are thrilled to meet you at the Food Blogging Fair in France on Sunday the 16th of November between 13:00-15:00. And don’t forget you will also get the opportunity to try all these Swedish pastries!
We would love you to use the tag #tryswedish 🙂
See you very soon 🙂
sherazade
très belle réalisation , bravo, bisous
Delphine Fortin
Ravie que cela vous plaise. Merci beaucoup ! 🙂
Blomma
Bravo Delphine! Je vois dans les commentaires que tu as assuré! On attend impatiemment plus dans un prochain article! bises
Delphine Fortin
Tout s’est merveilleusement bien passé Rachel, tu as vu juste 🙂 Une très belle expérience. Hâte de vous en dire plus et de vous montrer les photos de l’événement lors de mon prochain billet qui arrive d’ici demain ! Bises
Lyne
J’ai totalement craqué sur les petites brioches à la cardamome ! Quelle divine gourmandise que j’ai dévorée au SBC !
Un vraie découverte pour moi l’addicte à la cardamome … Je ne savais pas que cette petite brioche que j’affectionne tant pouvait se décliner avec de la cardamome 😉
Magnifique démonstration les filles, vous avez magnifiquement assuré !
Bisous et belle soirée !
Delphine Fortin
Je suis tout émue de voir que la présentation t’ait plue, Lyne ! On s’est effectivement beaucoup amusées et on a eu la chance d’avoir un public à la fois intéressé, curieux et enthousiaste. On ne pouvait pas rêver mieux. Et comme toi, je suis une inconditionnelle de la cardamome. D’ailleurs la prochaine recette sur le blog devrait te plaire, pour sûr 😉 Bises et encore merci pour tes adorables commentaires !
Apolina
It was a pleasure meeting you, Del. And nice to have shared your table at lunch-time 🙂 Hope to explore Swedish cuisine with you 🙂
Delphine Fortin
Hi Apolina! Thanks for stopping by. It was a pleasure to meet you too, and I loved your dessert with cardamom 🙂 Hope you will enjoy discovering my Swedish recipes as well!
Mireille
C’était super,sympathique et délicieux !
Et,je n’ai plus qu”une seule envie:venir déguster ces différentes pâtisseries en Suède même,et connaître beaucoup de “fika” là-bas….Je garde le petit drapeau en souvenir !!
Cordialement.
Delphine Fortin
Merci beaucoup d’être venue, Mireille ! Je suis ravie que la démo de nos petites brioches t’ait plu et que tu aies retenu le principe du fika 😀 Tu es la très bienvenue pour découvrir ce pays aux multiples charmes selon les saisons. Vi ses snart comme on dit ici (à bientôt) !
Jenna
Super atelier et je suis sûre que tu t’es régalée aussi 🙂
Delphine Fortin
Oh oui c’était super, sur tous les plans d’ailleurs ! J’espère t’y voir l’année prochaine 🙂
misstinguette
J’ai adoré votre démo et plus particulièrement les petites brioches au safran !!
Delphine Fortin
Merci beaucoup ! Nous on a été ravies de t’y voir. Merci pour ton soutien 🙂
Nathy Kalou
j’aurai adoré participer à un de tes ateliers ! j’en ai les papilles qui frétillent !
Delphine Fortin
Oui c’était un super atelier, on s’est bien amusées et on a adoré parler des traditions autour des petites brioches suédoises. Mais rassure toi, tu peux retrouver toutes ces traditions sur les pages de chacune des recettes ! 🙂
poupougnette
Je suis ravie d’avoir fait ta connaissance!! 😉
chouette participation, j’ai adoré tes brioches à la cardamome, moi qui suis une inconditionnelle des kannelbullar!! 🙂
bisous
Delphine Fortin
Plaisir très sincèrement partagé, Angie. Un vrai plaisir de te rencontrer, et je suis ravie que les petites brioches t’aient plue ! Je te recommande celles alliant la framboise et la cardamome. Je suis sûre que ca va bientôt te donner des idées de recettes nouvelles tout ca ! Bises et à bientôt !
Culinary Flavors
I am sure you will have a marvelous time! Have fun and enjoy!
Delphine Fortin
Thank you so much Katerina! I had an amazing day. Now ready to do it again and again, it’s so much fun!!
Pauline
On pensera bien à vous demain!!
Gros bisous!
Delphine Fortin
Merci beaucoup ! C’était une expérience exceptionnelle 🙂
Blandine
Sounds great, have a fab time 😉 x
Delphine Fortin
Thanks a lot for your sweet words, Blandine! I had a blast!! 🙂
Sophia @ NY Foodgasm
OMG these all look great! I have only ever had Sweedish Meatballs so maybe I shall try more Swedish food!
Delphine Fortin
Thanks, Sophia! It’s super fun and easy to bake Swedish. You should definitely give it a try 🙂
Lovefoodies
wow! Your pastries look like a work of art! I want to try your saffron buns. Hopefully I can get them to look pretty like yours! Beautiful recipes. Thank you!
Delphine Fortin
Wow, a work of art!! So kind of you! I hope you will enjoy the saffron buns 🙂
Mo
awesome ! wish i was there !
Delphine Fortin
I wish too!! 🙂