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Delicious Desserts at Stockholm's Cafes - The New York Times
desserts food ambience drinks menu
POCK is open all week, but the best time to visit is the weekend, when Mr. Olsson and his two colleagues fill the display case with 8 or 10 different cakes.
Both are traditional Swedish cakes, available at any old-fashioned bakery, but at Riddarbageriet they’re a revelation.
Mr. Johansson wanted to create a new kind of Stockholm cafe and has also reworked many Swedish cakes.
A traditional princess torte, for instance, is a sponge cake with layers of raspberry jam and cream wrapped in bright green marzipan.
Mr. Boudet has adapted French recipes to suit Swedish tastes, using more eggs and butter when making traditional buns.
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Enjoying bourgeois buns in the home of functionalist architecture ...
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The staff is cheerful and smiling; chef Sebastien Boudet is whirling and twirling between his ovens and the café, exchanging banter with happy customers and passing out samples of his latest creation, västerbotten cheese bread.
Built in 1935, it was the country's first collective housing (kollektivhuset), the result of a collaboration between architect Sven Markelius and social-architect Alva Myrdal, matron saint of the Swedish welfare state.
Functionalism, as the architecture is called, considered families, schools and other social entities as cogs in a machine.
Families wanted to raise their children in real houses, outside the city, like the Myrdal family, who lived in a villa in the leafy suburb of Bromma.
And those internal phones are used to call orders down to the bakery for fresh brioche to be hoisted by the still-functioning dumb waiter directly to the apartments of the yuppies upstairs who like to eat breakfast in their pajamas.