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- In my kitchen
- Pâtisserie
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Browsing Tag

in the bagarstuga

Boulangerie / Kitchenware

Bagarstuga essentials

February 22, 2025

Boulangerie / Memories / Pâtisserie

A day in the baking cottage

January 15, 2024

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fanny.zanotti

Welcome to The Bakers’ Cottage, a Substack newsl

Welcome to The Bakers’ Cottage, a Substack newsletter where I share stories, recipes, and the kind of kitchen projects that make me linger by the oven, waiting for something to rise, brown, or crack just so.

The burnt goat cheese cake you’ve never heard ab

The burnt goat cheese cake you’ve never heard about.

Tourteau fromagé comes from the Poitou-Charentes region of France, a place known for its butter and cheeses, its windswept coast, its quiet. It’s a goat’s cheese soufflé cake, baked in a thin, flaky crust and scorched to an improbable blackness.

Read more on https://open.substack.com/pub/fannyzanotti/p/tourteau-fromage-du-poitou-charentes

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!

© 2005-2025 Fanny Zanotti.

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