In a country of almost 600.000 square km, inhabited by 10 million people and with nature that ranges from farmlands to sea coastlines and thousands of lakes, it’s maybe not strange that much of the Swedish food culture is based on local fresh ingredients. Most of Sweden’s open space remains essentially untouched, and the right of public access (allemansrätten) means that people are free to roam the forests in search for wild berries, herbs and mushrooms.



Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties