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summer house-19

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Bonjour

Fanny

Pastry Chef

Bonjour! And welcome. Here you'll find recipes and stories that I share from my kitchen in the north of Sweden, just under the polar circle. I hope you'll stick around <3

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Latest Posts

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fanny.zanotti

Winter wasn’t quite ready to leave after all…

Winter wasn’t quite ready to leave after all…

Saturday breakfast. Bread, butter, cheese, eggs. I

Saturday breakfast. Bread, butter, cheese, eggs. I also made a quick apple cider vinegar pickled-salad with cabbage, lemongrass, and ginger. Now off to Piteå for a day of 💦!

We baked my favourite Swedish buns together - luss

We baked my favourite Swedish buns together - lussekatter, golden with saffron and soft as a winter morning.

The dough stretched like silk as we shaped each bun by the window, snowy fields just beyond the glass.

Delighted to have worked with @ankarsrum for the bakers’ cottage workshop - part of the @thebakefeed’s Swedish baking retreat. A quiet moment of craft and tradition.

* Not sponsored. Mixers kindly provided by @ankarsrum for the workshop.

I loved creating a guide for our bakers’ cottage

I loved creating a guide for our bakers’ cottage workshop - part of @thebakefeed’s Swedish baking retreat.

Tracing the history and traditions of the bagarstuga, gathering words well-worn by time from the folkminnesarkiv [archives of folklore], and writing the recipes we baked together.

And, of course, a few illustrations too - sketches of rolling pins and wooden peels, of the bakers’ cottage on a winter morning, of a semla filled with more cream than reason allows.

Brittas mammas mjukkaka We found this recipe on a

Brittas mammas mjukkaka

We found this recipe on a scrap of paper in the bagarstuga, titled Brittas mammas mjukkaka. I don’t know Britta or her mother, but I like to think of them standing here, in this very space, hands dusted with flour, the sound of the coffee percolator drifting in from the green-walled kitchen.

After we’d eaten it warm, straight from the oven, spread thick with extra-salted butter, we knew at once - this was a recipe we’d carry forward, not without feeling like we were the luckiest in the world.

Feed my sourdough starter Josette with me. Every

Feed my sourdough starter Josette with me.

Every day, more or less at the same time, or when I see she’s peaked, I:
1. Discard most of the jar.
2. Add ½ dl lukewarm water, shake well.
3. Stir in a little over 1 dl flour - mostly plain, sometimes a little coarse rye.
4. Cover and leave her somewhere warm.

No scales, no fuss!

We wrapped ourselves in duvets and opened our bedr

We wrapped ourselves in duvets and opened our bedroom window.

Soft light, frosted trees, and the quiet of a wint

Soft light, frosted trees, and the quiet of a winter morning 🩵

No words, just the hum of the mixer.

No words, just the hum of the mixer.

My happy place! ✨ Have you ever baked in a bag

My happy place! ✨

Have you ever baked in a bagarstuga [bakers’ cottage]?

There’s nothing like working on a flour-dusted wooden bench, worn smooth by generations of bakers - snowy fields outside, the coffee maker humming in the green kitchen, and the fire crackling behind us.

Pure magic!

#bagarstuga #bakingtraditions #nordicbaking

I’ve never been to New Orleans, but every time I

I’ve never been to New Orleans, but every time I make these, I feel like I’m right in the heart of the French Quarter.

Golden, pillowy crumb, and a fudgy sugar crust.

Messy? Yes. Worth it? Every time.

Recipe on the blog:
fannyzanotti.com 🩷🩵💛💚

Just nu försöker jag njuta av de små stunderna,

Just nu försöker jag njuta av de små stunderna, put on my rainbow-coloured glasses.

Ibland behövs de inte ens. Hockey 💛🖤, skratt och bulgogi hos kära vänner - sött, salt, umami. Varför lagar jag aldrig det hemma?

Hot from the oil, tossed in a flurry of sugar. Cri

Hot from the oil, tossed in a flurry of sugar. Crisp edges, pillowy centres.

New Orleans-style beignets, best eaten warm, with sticky fingers and not a care.

Two Ankarsrum mixers arrived for next week’s Bak

Two Ankarsrum mixers arrived for next week’s Baker’s Cottage workshop - so, of course, I put them to work!

A batch of New Orleans-style beignets, TBC.

On top of my to-do list!

On top of my to-do list!

Recipe research with four hands and one m too many

Recipe research with four hands and one m too many. American-style cinnamon buns - or is it cinammon 🫠?

Tillbaka på ruta ett. Helt förstörd. Jag behöv

Tillbaka på ruta ett.
Helt förstörd. Jag behövde verkligen en vanlig kväll - och vad bättre än idag?

Sienna sa att alla hjärtans dag handlar om kärlek - kärlek till sig själv och till andra. Fint.

En low-effort middag: bavette, pommes croquettes, haricots verts. Pepparbea på burk. Bara jag som älskar pommes croquettes?

Och till dessert? Chokladfondue med jordgubbar och crispy pistagekräm. Rosa och röda godisar. Vem kom på det?

First proof. Pages filled with flour-dusted hands.

First proof. Pages filled with flour-dusted hands. Crackling embers and mjukkaka warm from the fire. Almost there.

Skaparlördag på stadsbiblioteket – vi ritade

Skaparlördag på stadsbiblioteket – vi ritade samiska vantar och lärde oss tvinna snoddar. Ett fint sätt att fira Samernas nationaldag tillsammans genom skapande.

Yorkshire puddings 🔂

Yorkshire puddings 🔂

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fanny.zanotti

Winter wasn’t quite ready to leave after all…

Winter wasn’t quite ready to leave after all…

Saturday breakfast. Bread, butter, cheese, eggs. I

Saturday breakfast. Bread, butter, cheese, eggs. I also made a quick apple cider vinegar pickled-salad with cabbage, lemongrass, and ginger. Now off to Piteå for a day of 💦!

We baked my favourite Swedish buns together - luss

We baked my favourite Swedish buns together - lussekatter, golden with saffron and soft as a winter morning.

The dough stretched like silk as we shaped each bun by the window, snowy fields just beyond the glass.

Delighted to have worked with @ankarsrum for the bakers’ cottage workshop - part of the @thebakefeed’s Swedish baking retreat. A quiet moment of craft and tradition.

* Not sponsored. Mixers kindly provided by @ankarsrum for the workshop.

I loved creating a guide for our bakers’ cottage

I loved creating a guide for our bakers’ cottage workshop - part of @thebakefeed’s Swedish baking retreat.

Tracing the history and traditions of the bagarstuga, gathering words well-worn by time from the folkminnesarkiv [archives of folklore], and writing the recipes we baked together.

And, of course, a few illustrations too - sketches of rolling pins and wooden peels, of the bakers’ cottage on a winter morning, of a semla filled with more cream than reason allows.

Brittas mammas mjukkaka We found this recipe on a

Brittas mammas mjukkaka

We found this recipe on a scrap of paper in the bagarstuga, titled Brittas mammas mjukkaka. I don’t know Britta or her mother, but I like to think of them standing here, in this very space, hands dusted with flour, the sound of the coffee percolator drifting in from the green-walled kitchen.

After we’d eaten it warm, straight from the oven, spread thick with extra-salted butter, we knew at once - this was a recipe we’d carry forward, not without feeling like we were the luckiest in the world.

Feed my sourdough starter Josette with me. Every

Feed my sourdough starter Josette with me.

Every day, more or less at the same time, or when I see she’s peaked, I:
1. Discard most of the jar.
2. Add ½ dl lukewarm water, shake well.
3. Stir in a little over 1 dl flour - mostly plain, sometimes a little coarse rye.
4. Cover and leave her somewhere warm.

No scales, no fuss!

We wrapped ourselves in duvets and opened our bedr

We wrapped ourselves in duvets and opened our bedroom window.

Soft light, frosted trees, and the quiet of a wint

Soft light, frosted trees, and the quiet of a winter morning 🩵

© 2005-2025 Fanny Zanotti.

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