Back from the Islands =Bread tomorrow

After some days on the seaside I am back home with a bubbling dough for you. Once again it is my absolute favorite Bread: Bavarian Beer Bread with Apricot. If you have not tried it yet I really recommend you to do so. I am baking it with a blend of Bavarian flour from the Border to Austria (thank you … Read More

MalinBack from the Islands =Bread tomorrow

Spekkoek

I think it only happened 3 times over the years that I personally asked for a trade. But last week I could not help it: I was craving for spekkoek. 1,5 years ago, for Easter Dinner, I was introduced to this Thousand layered Indonesian-Dutch Cake (Indonesian – Lapis Legit) that my friend Robin van der Kaa made. It is a relic from … Read More

MalinSpekkoek

BOLD and Bread Exchange

Today’s Pop up Bakery at BOLD in Berlin. Levi’s Made and Crafted is showing the SS12 collection. I kept 2 Bread for you to trade: Black Wheat Sourdough. Simple and Pretty. Goes perfect with whatever you can think of that matches Black. Pretty much anything. Pumpkin Seed Sourdough. Nutty and amazing. Too bad you missed the concert, the seeds make … Read More

MalinBOLD and Bread Exchange

Bread from the Westphalian Woods

Saturday night I traded a Blueberry Choco bread for a home made Wild Garlic (Bärlauch) Pesto from the forests in Westphalia. Today I am turning what we didn’t finished this weekend into a Bärlauch Sourdough and you can have one if you like. I will eat it with a very fresh goat cheese or for lunch with mushrooms maybe? Thank … Read More

MalinBread from the Westphalian Woods

Delicate

The, to me, always inspiring publishing house GESTALTEN came out with a new book on the subject Food the other week. Thank you for writing about Bread Exchange. I feel honored. Delicate – New Food Culture “You are HOW you eat, as much as what you eat. Now, more than ever, eating is an expression of our mindset, identity, spirit, culture, … Read More

MalinDelicate

Saturdays Bread Exchange is sweeter than ever.

But, as usual, sweet darlings tend to match excellent with ruff partners. Like Roqueforts. Or really really old Gruyere. So don’t worry if you don’t have a sweet tooth, I am sure you will find the balance. Tomorrow I will have the following 2 Sourdoughs for you: Blueberry Crusted White Chocolate sourdough. I tried it on friends already and it … Read More

MalinSaturdays Bread Exchange is sweeter than ever.

What’s up with that collar??

I carried my dough with me all day. It was supposed to become a black colored white sourdough for the Swedish Man of Taste, Per Styregård (editor in chief at White Guide). I felt the pressure. The dough joined me for breakfast in the city, and for Lunch in Järna. When I arrived at Saltå Kvarn, and asked the baking … Read More

MalinWhat’s up with that collar??

Role Models – Saltå Kvarn

Manfred Enoksson. The Master at Saltå Kvarn. Very very Inspiring. And You have been so good to me. Last week, during my so called holiday in Sthlm, he took me to his favorite restaurant in Järna, outside Sthlm. Great fresh buffe at “YtterJärna Restaurang”. The dessert we ate at the little stream behind the Bakery. Scenic. ———————————- I love the … Read More

MalinRole Models – Saltå Kvarn

The Swedish Fashion Crowd like to eat.

No drink lists but an impressive selection of home made hot dogs at last Thursdays press night. AWB and Martin Bundock, again. It is an amazing feeling of homecoming. I have been away from Stockholm way too long.

MalinThe Swedish Fashion Crowd like to eat.

Fredagsmys-Freitagsgemüt-Fridaycozyness

I was invited to Burger night in Stockholm. A guest line up including high sensitive foodies and well renominated food journalists. Everyone should bring something. Martin made home made ketchup. The pickled cucumber was of course both home grown and home made. Lovely mustardy dressing, from scratch. I wanted to bring something special. So I pulled my strings and was … Read More

MalinFredagsmys-Freitagsgemüt-Fridaycozyness