· Port Melbourne
Swedish baking, by the bay.
Swedish breads, buns, biscuits and fika favourites, made in small batches by one person in Port Melbourne. Long fermentation where it matters, familiar Swedish flavours throughout.
The baking year, from today
TODAY
7 days later
NEXT IN THE SWEDISH BAKING YEAR
Kanelbullens dag
Cinnamon Bun Day
· in 7 days
The biggest baking day in the Swedish year. Offices order them by the tray. Invented in 1999 by a baking council, and nobody minds.
The whole baking yearNEXT BRÖD BAKE
Nothing in the oven yet.
I bake to orders in one kitchen, so the days people ask for are the days that happen. Put your name against a day and it becomes one.
Put my name down
The repertoire
What I bake
The range stays small and changes with the seasons. Some are regulars, others appear for a particular day, tradition or very good reason.
Kardemummabullar
Cardamom buns
Cardamom buns made with sourdough rather than yeast. Two days, most of it waiting.
In most bake windows
The journal
Notes from the kitchen
Four things I keep writing about. I write when there is something worth saying, which is not every week.
The baking year
Why a country agrees to eat the same bun on the same day.
Fika notes
What goes with what, and at what hour.
From the bench
Sourdough, cardamom, and the things that go wrong.
By the bay
Baking Swedish in Port Melbourne, and what changes.
Why Sweden gave the cinnamon bun its own day
The baking year
Kanelbullens dag was invented in 1999 by a council that sells flour and sugar. It is now in the almanac, which is a faster naturalisation than most real traditions manage.
Semlor arrive in January and refuse to leave
The baking year
The rule says one bun, on Fettisdagen, and the rule lost. What a semla actually is, and why the king did not die of one.
The biscuit with a cave in it
The baking year
A thumb, some shortcrust and a spoonful of raspberry jam. Hallongrottor are the easiest Swedish biscuit to make and the easiest to get wrong.
The list
I’ll tell you when the oven is on.
One kitchen, a few bakes a month, and a Swedish calendar that decides most of them. The list is how you hear in time.
No schedule, no more than a few a month, and nothing else. Leave whenever you like.
- When a bake opens
- The date, what is in the batch, and when orders close.
- Before a baking day
- Enough warning to ask for semlor or lussekatter in time.
- Now and then
- A note from the kitchen, when there is one worth sending.