I’m getting into the Scandi baking spirit with these delicious semlor—light, cardamom-scented buns filled with marzipan and clouds of whipped cream, finished with a dusting of powdered sugar. Traditionally enjoyed on Shrove Tuesday and throughout Lent, these beauties are a Nordic treat I never get tired of baking (or eating!).

But here’s the best part—I’m warming up my whisk for an incredible Scandi baking retreat in Sweden with Brian Hart Hoffman and Bake From Scratch magazine! I can’t wait to dive into more Nordic delights, perfect my fika game, and bake alongside some amazing fellow bakers.

Let’s Bake Together!

Book a class today.  Click Here to find out more.