Over here you grab a cup of coffee on the go rather than share a freshly brewed pot of coffee with your co-workers. When Anna invited me into the project I didn’t hesitate, as it was about time to teach the world about Fika. And as Anna and I already had worked on several Swedish baking articles together, we knew we were a perfect team.Īs a baker I’ve been profoundly influenced by Swedish baking culture in particular, why do you think people’s attitudes towards coffee breaks are so special in Scandinavia?Īnna: It’s funny, because if you talk to anyone in Sweden, they would probably tell you that there is nothing “special” about their coffee break. That is to say, fika is such a normal tradition that it’s just a thing that people do without thinking about it. But then you will talk to Swedes who have left Sweden, and it’s something that they really miss. I think the Swedish attitude towards coffee seems special to those of us outside of Sweden because it’s so focused on taking a break and enjoying the good things in life. In our modern world where everything is fast, and most often our “coffee breaks” are drinking a cup of coffee in front of our computer screens, making time to actually take a break and slow down is a really special thing, and probably something that most of us should be doing more of. Johanna: I never thought the ritual around coffee breaks was that special until I came to NYC. And for Swedes the coffee break is essential. It’s when you catch up with your colleagues at work, meet an old friend or hear the latest news from your next door neighbour. The idea is that you get a short break to focus on something else. After the break you can continue with whatever you were doing, and in my opinion more efficiently. I think it’s part of the way people live in Scandinavia, work is important but if you want to do it well you value your coffee breaks, social life and long vacations. And there is no shame in it! Its just natural. What are your personal favourite and most nostalgic recipes in the book?Īnna: I am always going to have a thing for kardemummabullar (cardamom buns). This is one of the most iconic Swedish baked goods, and it’s not one that I have a lot because it takes a long time to make. On the flip side, my other favourite is for the complete opposite reason: chokladbollar, which are also quite iconic and you will find in any Swedish cafe, are super easy to whip up, so it’s my go-to recipe when I need something for fika and don’t have a lot of time. Johanna: Kardemummabullar (cardamom buns) is surely my most favourite recipe in the book. It reminds me of my grandmother, who always had them ready when we came to visit. Today I always make half the batch as buns (like my grandmother did) and the other half as a braided wreath. The wreath feels special and a welcoming treat when having friends over for coffee. I’m also very fond of our Anise & Hazelnut Biscotti which are not at all Swedish, but a great staple to have around. It was also the first thing Anna and I baked together when we met for the first time in 2012.
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