Swedish Cardamom Buns and Beyond! - In Person

A hands-on in-person class. Alongside the baked goods, a hearty snack of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

Here in the US, one of the best-known elements of Swedish culture is fika, a pause in your day for a cup of coffee, something sweet, and a quiet moment of solitude or opportunity to connect with others. This class presents an assortment of Sweden’s iconic sweet buns that appear at breakfast or for fika, and which many families make at home over the weekend. If you've not yet heard or tried these buns, think of them as cousins to the American cinnamon bun.

Students will learn to make a versatile sweet, enriched, yeasted dough, then transform it into four distinct, showstopping Swedish classics: cardamom, cinnamon, vanilla custard, and almond-toffee. Never worked with enriched dough before? Not to worry! Kelsey will teach you to "read your dough" throughout the entire process using your senses, providing tips and tricks based on what you see, smell, and feel. From this one dough, students will create four distinct beautiful, complex shapes—one for each of the buns. These buns will look so intricate, yet with a few skills and practice, they can fit into any home baker’s repertoire.

Get ready for Swedish buns to become part of your gatherings and coffee breaks!

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Kardemummubullar—Cardamom buns with a shiny, toffee-like glaze

Kanelbullar—Cinnamon and cardamom buns speckled with Swedish pearl sugar

Vaniljbullar—Vanilla custard buns also known as solbullar or “sun buns." Cardamom-scented dough surrounding a pool of vanilla pastry cream, rolled in granulated sugar.

Toscabullar—Almond-toffee Buns. Cardamom-scented dough, filled with a rich almond paste filling and topped with a candy-like toffee and almond mixture. A symphony of textures!

This menu contains the following common allergens: Egg, Dairy, Tree Nuts, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Kelsey Bergstrom Young spent a decade cooking in restaurants. She worked from the bottom to the top of the kitchen at Oakland's famed Oliveto restaurant, enjoyed a brief stint as the temporary executive chef of a small lodge on the South Island of New Zealand, and moved to Minneapolis to be a part of the opening team for the James Beard Award-winning The Bachelor Farmer. Since her restaurant days she has enjoyed working in various capacities as a private chef in the San Francisco Bay Area, and has an equal passion for the sweet and savory sides of the industry.   
 

_{Photo credit: Kelsey Bergstrom Young}