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The bakers' cottage

The bakers' cottage

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Sockrade saffranssnurror
A pinch-me moment, wrapped in saffron and sugar
 • Fanny Zanotti
Birgittas saffranskaka
How Birgitta’s saffron cake became part of our home too, the very first thing we bake when Christmas begins.
 • Fanny Zanotti
Second Advent: saffron and the light it carries
A four-letter Advent series
 • Fanny Zanotti
First Advent: the beginning of winter
A four-letter Advent series
 • Fanny Zanotti
Kanelbullar, then and now
From a September morning in Kusmark, twelve years ago, to your oven this weekend.
 • Fanny Zanotti
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Custard-filled solbullar and the way we Easter
 • Fanny Zanotti
Kanelbullar, then and now
 • Fanny Zanotti
Tourteau fromagé du Poitou-Charentes
 • Fanny Zanotti
How I eat soft-boiled eggs (with smörfrallor, always)
 • Fanny Zanotti

Recent posts

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Raspberry jam cookies, the Swedish way
"Kärt barn har många namn" – [a beloved treat that goes by many names], but always begins with butter, flour, and a spoonful of jam.
 • Fanny Zanotti
Bonjour September
Mushrooms, lake swims and the first apples
 • Fanny Zanotti
Pinocchio kladdkaka
On a meringue-topped Swedish gooey cake, midsummer crowns & learning to love matjessill
 • Fanny Zanotti
Bonjour June
Of summer days and cold lakes, warm kitchens and the way home
 • Fanny Zanotti
The Swedish kringle that wasn’t
A transatlantic tale of almond glaze, choux pastry, mistranslation. And a forgotten Scandinavian favourite.
 • Fanny Zanotti
Cake salé with white asparagus and pancetta
A postcard from the forest’s edge
 • Fanny Zanotti
A bilberry and vanilla meringue cake for Svante
Of moss, birch, and bilberries – ten years of love, carried through cake.
 • Fanny Zanotti
Bonjour May
Three plates, a picnic basket, and a raspberry bush by the woods.
 • Fanny Zanotti
Rhubarb toscakaka with vaniljsås
For when the garden is still sleeping, and the custard waits with you.
 • Fanny Zanotti
Custard-filled solbullar and the way we Easter
Birch branches, vintage ceramic chicks, yellow ribbons, and what I cook this time of the year.
 • Fanny Zanotti
Spring potato galette with smoked salmon
Flaky rye crust, mandelpotatis, horseradish, and a little green hope, shared outdoors.
 • Fanny Zanotti
How I eat soft-boiled eggs (with smörfrallor, always)
A love-letter to mouillettes, salted butter, and that perfect 6-minute yolk
 • Fanny Zanotti

Seasonal letters

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Second Advent: saffron and the light it carries
A four-letter Advent series
 • Fanny Zanotti
First Advent: the beginning of winter
A four-letter Advent series
 • Fanny Zanotti
Bonjour September
Mushrooms, lake swims and the first apples
 • Fanny Zanotti
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Life's a Feast by Jamie Schler
Jamie Schler
The Camont Journals with Kate Hill
The Camont Journals with Kate Hill
Kate Hill

Nordic

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Sockrade saffranssnurror
A pinch-me moment, wrapped in saffron and sugar
 • Fanny Zanotti
Birgittas saffranskaka
How Birgitta’s saffron cake became part of our home too, the very first thing we bake when Christmas begins.
 • Fanny Zanotti
Second Advent: saffron and the light it carries
A four-letter Advent series
 • Fanny Zanotti
First Advent: the beginning of winter
A four-letter Advent series
 • Fanny Zanotti
Kanelbullar, then and now
From a September morning in Kusmark, twelve years ago, to your oven this weekend.
 • Fanny Zanotti

French

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Cake salé with white asparagus and pancetta
A postcard from the forest’s edge
 • Fanny Zanotti
Tourteau fromagé du Poitou-Charentes
The burnt goat cheesecake you've never heard of.
 • Fanny Zanotti
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