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#martin looks so scrumptious delicious are you kidding
esrpublicist · 7 months
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Martin Ødegaard celebrates with Gabriel Jesus during Arsenal’s match against RC Lens on October 3rd, 2023.
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jorahssquire · 5 years
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Cover of Moves Magazine 2013 / With accompanying Article - 
Before we got started, Michael Shannon expressed some concern that he might not be very loquacious.  “[These interviews are] not always easy.  I’m not a very talkative person by nature.  I’ll try to give more than one word answers.”  So Moves made sure to ask the right questions.
When you think of Michael Shannon, you’ll think of his intensity.  His performances in Revolutionary Road and Boardwalk Empire – indeed, in most of his repertoire – are intense.  His characters are a cadre of grim-faced, borderline something-or-another dark-sided men.  If you want to know what we mean, look up his recording of Deranged Sorority Girl’s viral email, and then tie yourself down to whatever chair you’re sitting in.
In point of fact, however, the first thing you notice when you speak to Shannon is that he’s a nice guy with a sense of humor.  “I’m at the Four Seasons in Los Angeles.  I’ve seen Ron Wood of the Rolling Stones and Gwyneth Paltrow and Paul McCartney.  It’s like Mme Tussauds, but they’re actually alive.”
But when we caught up with him, the nation was reeling over the Boston Marathon bombings and gun violence. Shannon’s roles often call on him to step into the shoes of the men behind the madness, but the importance of treating those roles with respect isn’t lost on him.  “It just reminds me to take it seriously, you know?  There’s a tendency if you’re playing pretend to forget that these acts of violence are actually quite horrible and have huge repercussions.  You have to be very vigilant to remind yourself that it’s not fun or cool to do these things.  That it’s actually very terrible.”  There’s an understanding, a character analysis, necessitated by taking on violent roles in TV and film.  “And that’s the reason to tell these stories, I think, because violence does exist in the world.  And hopefully telling stories that have violence in them help us understand why violence exists in the first place, and process our own feelings, so to speak.”
As such, gratuitous violence just isn’t his thing.  “I try to stay away from projects where I feel like violence isn’t given its appropriate gravity, you know what I mean?”  To which we think – Superman?  But Shannon reassures us, while perhaps tipping the Man of Steel hand a bit: “There’s a lot of violence in it, and it’s geared toward a younger audience.  You think about that in regards to: Am I glorifying this?  But the thing I could tell about Man of Steel is that the gravity was there, the sense of consequences.  That’s what I love about the Superman myth story in general.  There are always consequences.”
Michael Shannon has a young daughter, Sylvia, and like any other parent facing the newspaper headlines every day, he worries about how the world’s violence will affect his child.  “It’s something I think about a great deal.  It’s the essence of a film I did, Take Shelter – the anxiety of being a father in this day and age, considering everything that’s going on.”
And there’s a lot.  The world has changed, perhaps most notably in how we exchange information.  “It used to be that you had to get a library card and go look in the – I can’t even remember the name of it – the card catalog, and the Dewey Decimal System.  And you’d try to find a book on, you know, like, mosquitoes or something, and it would be a daylong project.  Nowadays you just Google ‘mosquitoes’ and everything you need to know is right there.”  So the violence is ever-present, even before we roll camera.  “Now things are in your face all the time.  The news coverage of Boston was pretty – I was about to say ‘bombastic’ but that may be an inappropriate pun.  But I do worry about it.”
What you may not know about Shannon?  He’s an environmentalist.  “I’ve always been concerned about the environment and tried to do my part….  I think it’s the most important issue.  ‘Cause I live in Red Hook and seeing first-hand the devastation that Sandy brought, I just can’t believe…. Anyone who’s not thinking about climate change is really pretty clueless in my mind’s eye.”
Shannon is a Brooklynite, by way of Kentucky and Chicago.  (His favorite pizza? “It’s just different.  Why can’t we all get along?”)  When Sandy hit the east coast, Shannon and his partner Kate Arrington were performing in Grace on Broadway.  They packed up Sylvia and headed to Kate’s mom’s house in Harlem to wait out the storm.  But he’s shocked that, even today, people in his shorefront neighborhood are still struggling.  “They’re not back in their homes.  It’s unusual, because it’s been a long time.” Our sensationalist world loves a good story, a good disaster, a good drama.  “They have these signs all over New York City that I find very disconcerting.  The mayor is suggesting that, you know, everybody has a disaster plan.  Posters of little children sitting in front of storm clouds and lightening bolts.”  It calls to mind the bomb shelter signs of the ‘50s.  “It just seems to be part of our culture.  Every decade has it’s own worrisome subject.”
That’s why, even if we use our films to analyze and understand society, we also use them to escape reality a little bit.  “Man of Steel is a miraculous film.  I’m very proud to be a part of it.  Zack Snyder, the director, he’s a real powerhouse and I feel like this is his finest work yet – a culmination of everything he’s been working on.  It’s a stunning picture.”  Shannon couldn’t share a lot of behind-the-scenes info – “I always get paranoid talking about Man of Steel, that I’m accidently going to say something I’m not supposed to say – it’s like walking through a minefield.  You’re supposed to say: ‘Yeah.  It’s great.  Come check it out.  It’s gonna rock your world.”  But he did share a little insight into his other current film, The Iceman:
“We were shooting the big scene at the end where they arrest me and finally take me to jail.  There were all these period cars – they weren’t driving hybrids back then.  It was a huge set-up, you know, because there were like five or six cars coming one way and three or four coming the other way and undercover cars and skidding and sirens and all this.  The first time we went to shoot it they said “action” and I’m backing out of my driveway and I’m looking around and I don’t see anything, and then I hear “cut” because all of the cars weren’t working.  The cop cars weren’t working ‘cause they were so old and crappy.  So we had to wait a couple hours to fix them.  I think everyone was trying to fix the cars, even if they didn’t know anything about cars.  ‘We’ve got to get this Kuklinski arrested!’”
But let us really introduce you to this issue’s Cover Man by telling you about his favorite haunts.  What better way to learn about someone than to learn what they love?  “The best restaurant I’ve been to recently is The Good Fork in Red Hook.  The chef, Sohui, is Korean so there’s Korean influence but also a variety of other influences.  And the food is delicious.  It’s a beautiful little restaurant – intimate and warm and cozy.  And they have a really good steak and eggs Korean style, with Kimchi rice.  It’s really scrumptious.
“And then you could stop by afterward for a cocktail at Fort Defiance.”  Apparently, Fort Defiance was a revolutionary war-era fortress in the Brooklyn borough area.  “They have wonderful, very inventive cocktails.  The proprietor – his name is St. John, but you pronounce it “Sinjin” – he’s been a bartender for years and years.  And he’s invented one cocktail called the King Bee that I really like it, with the vodka that’s got the honeycomb in it.  Again, it’s a smaller place, but I guess a lot of New York places are kind of small.”
Finally, a little night music.  “Music.  Oh, I love music.  I like to go to the Village Vanguard for jazz in the village, but everyone knows the Village Vanguard.  It’s legendary.”  What kind of jazz?  Like MMW?  “I’m not a smooth jazz aficionado.  I don’t like anything with drum machines or too many synthesizers in it.  I love Medeski Martin and Wood a lot – but I also love the old stuff a lot.  My favorite is Thelonious Monk. “  And here he shares something that tells you exactly what kind of man he is:  “I like to go to Village Vanguard and think about the fact that Thelonious Monk sat at that piano, once upon a time, even though I wasn’t there to see it.  It’s the same room, which is pretty thrilling.  Pretty exciting.”
But where is Shannon really going for the best music experience?  He doesn’t have to leave his house.  “When you have a kid, you don’t go out as much as you used to.  So I stay at home and make music with Sylvia.  She’s very musical.  She likes drums and the piano.  She’s got a little pink ukulele she likes to play.”
See?  He’s really just a big softie.
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New Post has been published on https://travelonlinetips.com/a-foodies-ultimate-long-weekend-in-the-scenic-rim/
A foodie's ultimate long weekend in the Scenic Rim
It might seem unlikely to find a foodie’s paradise on the edge of an ancient volcanic rim, but head south-west of Brisbane for just an hour and you’ll land at the Scenic Rim region – a spectacular landscape packed with culinary surprises.
From speciality seafood to award-winning cheese and world-class fruit, the Scenic Rim is an endless buffet of fresh produce and the ultimate spot for experiential diners. Devour the best it has to offer by digging into this long weekend itinerary.
Day 1
12PM: Spicers Hidden Vale
If Brisbane’s backyard has a best-kept secret, Spicers Hidden Vale is it. The true hero of the property – set on 12,000 acres of working farmland in the Lockyer Valley region – is the Spicers’ signature restaurant, Homage.
Head chef, Ash Martin, makes paddock to plate look positively perfect, with a menu incorporating products from the local area and herbs from the onsite market garden. By day, sweeping views of the Scenic Rim are complemented by a gourmet picnic of tomato and goats curd quiche or antipasto vegetables with olives, or seasonal two and three-course lunches.
To cap it off, Homage has been awarded one chefs hat in the 2019 Good Food Guide Awards – so you know it’s going to be worth the pitstop.
2:30PM: Freshwater Australian Crayfish Traders
Driving between Hidden Vale and Tarome, you’ll see why this area is so keen to celebrate its farmers – but stop in at Freshwater Australian Crayfish Traders’ 80-hectare property and you’ll be treated to an even more unique perspective.
Packed with over 70 freshwater dams, it’s home to some of Australia’s best crayfish with this local trader selling up to a million redclaw crayfish each year, as well as a range of other freshwater aquatic fish and shrimps, to the restaurant trade all over south-east Queensland.
Pack an Esky and grab yourself some takeaway crays at a great price.
6PM: Spicers Peak Lodge
The twists and turns your wheels will take to make it to the top of Spicers Peak Lodge are well worth it when you arrive at 10,000 acres overlooking the World Heritage-listed Main Range National Park and Great Dividing Range.
Peak Lodge might be Australia’s highest non-alpine luxury property, but that’s not it’s only claim to fame – the property’s restaurant, The Peak, was also awarded one chefs hat in the 2019 Good Food Guide Awards.
With a focus on ‘The best of Australia’, you’ll be feasting on uniquely Australian goodness with luxury trimmings. The Peak’s menu sates appetites with ingredients such as Fraser Isle spanner crab, Moreton Bay bug and Bowen mangoes.
Rest your head here and all meals and beverages – including the celebrated degustation dinner menu – are included in the price tag.
Day 2
8AM: Stay right where you are
Whatever you do, don’t skip the first meal of the day at Spicers Peak Lodge. The breakfast game is strong here – especially the dressed-up avocado on toast with goats curd, sumac and dukkah on house-baked sourdough.
Or, you can dig into other delicacies like the “Funghi Feast” served with poached eggs, mushrooms, parmesan custard, marinated grains and soft leaves.
11AM: Kalfresh Vegetables
Veggie lovers should make a beeline for Kalfresh Vegetables, Queensland’s largest supplier of carrots. You can stop in at their Kalbar base to see where most of Australia’s carrots, onions, green beans and pumpkin start life as seedlings.
Aside from observing produce and packing, you’ll also stumble across one of Queensland’s most unusual creations – carrot beer. Made with 16 per cent carrot juice, it’s surely the healthiest beer around.
12PM: Fassifern Valley Produce
Heirloom tomatoes have never looked as good as the ones that come out of Fassifern Valley Produce. With colours befitting of such exotic names, brace your taste buds for flavour bursts from their Green Zebra, Tigerella, Ida Gold and Black Cherry varieties, plus the Mortgage Lifter – a tomato named by its grower in recognition of this ruby red fruit being his ticket to a debt-free life.
Bring your reusable shopping bag and stock up at their roadside stall on Boonah-Fassifern Rd, which turns over more than a tonne of fresh tomatoes each week.
1PM: Kooroomba Vineyard & Lavender Farm
Dig into a scrumptious lunch prepared by the chefs at Kooroomba Vineyard & Lavender Farm. While seasonal vegetables are prominent on the menu it is, of course, lavender that plays a starring role in dishes like lavender confit duck leg and lavender crème brulee.
You’ll also find a cellar door and lavender shop here, all overlooking six acres of vineyards, fields of lavender and the Scenic Rim Mountains.
2PM: Naughty Little Kids
Move over Italy; Boonah is serving up some of the best gelato this side of Rome. Dig your sweet tooth into a scoop of Naughty Little Kids gelato on the farm where it’s actually produced.
They’ve put their own spin on the traditional gelato recipe by using goat’s milk instead of cow’s, which makes this ice-cream lactose friendly (not lactose-free), and 100% gluten-, egg- and nut-free to boot. Sensitive tums, rejoice!
3PM: Bunjurgen Estate vineyard
Ah, rosé; the lovable grape combination that merges the crispness of a white with the body of a red and goes down as smooth as a bubbly. If you feel the same way about rosé, make tracks to Bunjurgen Estate Vineyard for their award-winning pink drop.
Wine tastings are conducted in either an undercover outdoor cellar door or beneath a jacaranda tree, allowing you to take in the breathtaking Scenic Rim vistas with every sip. The kind folk at Bunjurgen allow BYO picnics (or fresh Fassifern Valley tomato hauls) too.
5PM: Scenic Rim Brewery & Cafe
Operating out of a heritage-listed old general store, the small family-owned Scenic Rim Brewery & Cafe is dedicated to brewing craft beer with the best ingredients.
There’s a café smack bang in the middle of the brewery’s factory floor, so you can wash down your glass of Digga, Shazza or Fat Man with a tasty treat from their Dutch-inspired menu.
7PM: Ketchups Bank Glamping
You’ve got to love a destination where even the accommodation sounds like something you can eat! Enter Ketchups Bank Glamping and their luxury eco-tents near Boonah, where you’re promised unparalleled mountain views and a relaxing evening in a rugged Australian bush setting.
They offer up BBQ dinner hampers for two, packed with locally-sourced cuts of meat and fresh vegetables ready to toss on your private BBQ or campfire; plus a country breakfast hamper for the AM.
DAY 3
11AM: Towri Sheep Cheeses
Ditch the traditional morning tea and lunch meals and dedicate this day to grazing – on sheep cheese!
Towri Sheep Cheeses, just outside of Beaudesert, won’t just let you devour the cheese, they’ll also teach you how to make it with their ‘art of cheese-making’ class (takes place every second Wednesday).
With 350 sheep on site, there’s no shortage of supplies to make hard and soft varieties. And you certainly won’t leave hungry with morning tea, light refreshments and lunch all part of the package.
3PM: Witches Falls Winery
Follow the ridgeline of this ancient landscape towards the coast until you reach Tamborine Mountain, timing your route to catch the cellar door at Witches Falls Winery before it closes.
Get to know their signature drops with a tasting paddle – a flight of wines will leave you with change from a tenner. If you order in advance, you can pair your tipples with a delicious platter from local deli, The Vintage Pickle.
6PM: Witches Falls Cottages
  Stay within arm’s reach of the winery at Witches Falls Cottages – all about location, and offering up a secluded setting for a romantic getaway.
As for food, if there’s still belly room, you can have take-away delivered to your cottage from many of the local restaurants on the mountain or the Witches Falls team can pull together a BBQ dinner hamper complete with dessert.
Day 4
A day of hunting and gathering
Make today about stocking up on local supplies before leaving the Scenic Rim. While most of the suppliers don’t have their own farm gate, they use cafes, restaurants and boutique shops to sell their produce.
Look out for these grocery essentials:
Scenic Rim Olives: The region even produces its own olives. You’ll find them in brine, olive oil, tapenade and dukkah for a salty fix.
Dewar Honey:Making the Scenic Rim all the more sweet, these jars of liquid amber are the work of a third-generation beekeeper.
Farmer Joe’s Garlic and Produce: Warding off vampires this side of the Gondwana Rainforest, Farmer Joe’s garlic business is one of only 30 garlic growers in Australia.
Tamborine Mountain Free Range Eggs: These chickens are so special they have their own guard dog who keeps them free from predators on the 80-acre farm.
4Real Milk: If you’re enjoying a cup of coffee in this neck of the woods, chances are it’s made with 4Real Milk, a pasteurised, non-homogenised full cream milk.
The Lime Caviar Company: The Scenic Rim happens to be home to Australia’s premier grower of native finger limes. They pick-to-order and supply local and international fine dining markets.
Want more? Scenic Rim Eat Local Week is your backstage pass to the farms, wineries and food stories of the Scenic Rim. Eat your way around the region through a range of experiences from long table lunches to carrot-picking!
Have you done a foodie weekend in the Scenic Rim before? Let us know your finds in the comments below.
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Secure Journey In Thailand
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sentrava · 6 years
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A Guide to the Best Bakeries in Stockholm
Bakers in Stockholm certainly know what to do with a sack of flour and a splash of water. They work with all possible kinds of flours (graham, einkorn, buckwheat – you name it!) and they throw different ingredients to the mix (sprouted rye and fennel seeds, anyone?) They don’t shun the single-celled fungi that yeast are. And so, every day, shelves in bakeries across the city bend under the weight of crusty sourdough loaves, buns crunchy from seeds, dense rye breads and croissants so flaky that it takes barely a gentle bite to have your chin covered in buttery crumbs.
We’re showcasing our favorite bakeries and encourage you to start your own quest for the perfect slice or bun. You’re bound to find it at one of these Stockholm spots.
Green Rabbit Rågbrödsbageriet
A little bakery with a big personality, and not only because it was opened by Michelin-starred chefs Martin Berg and Mathias Dahlgren. That might sound daunting; in fact, it’s one of the friendliest places we’ve been. Green Rabbit uses rye flour not just in the bread they bake, but also cakes and cookies – not something you come across often. We urge you to try their smørrebrød: not just the classic salmon and horseradish combo (not that we don’t approve) but also delicious and seasonal pairings like wild garlic from Gotland and green asparagus or 16-hour chuck roast with chilli mayonnaise.  
→ Green Rabbit
Tegnérgatan 17 111 40 Stockholm
Opening Hours: Tues – Fri  8:00 am – 5:00 pm Sat 10:00 am – 3:00 pm Sun & Mon Closed
      Bakery & Spice
Their cinnamon buns have whole roasted almonds on top! Purists might frown and prefer their bun naked but we think the crunch against the dense, deliciously chewy dough is spot-on. In addition to the regular assortment of breads and pastries, they sell bread of the day. Try to get there on a weekend and snatch one of the fruit & nut loaves with big juicy chunks of dried apricots. No table seating available inside but, if need be, there’s a bench by the counter and one outside, next to the entrance.  
→ Bakery & Spice
Toragatan 46 113 62 Stockholm
Opening Hours: Mon -Fri 7:30 am – 6:00 pm Sat 8:00 am – 3.00 pm Sun 8:00 am – 1:00 pm
      Brunkebergs Bageri
Here you’ll find one of the most scrumptious croissants in town – crispy on the outside, fluffy inside and so buttery that you can even skip the butter on the side and aim for the jam jar straight away. The Birger Jarl location is a new kid on the block, with a more crisp look and feel compared to its older sister on Dalagatan. It’s just the place to linger over a hearty breakfast with a family on a Sunday morning – picture bread baskets, home-made granola and scones. Heaven.  
→ Brunkebergs Bread and Table
Birger Jarlsgatan 53 111 45 Stockholm
Opening Hours: Mon – Fri 7:00 am – 6:00 pm Sat & Sun 8:00 am – 5:00 pm
Dalagatan 9 J 113 61 Stockholm
Opening Hours: Mon – Fri 7:00 am – 6:00 pm Sat & Sun 8:00 am – 4:00 pm
      Brillo Box
What an excellent location. Tullhus is situated on Skeppsbron quay, which in the warm months means early morning pain-au-chocolat and coffee al fresco overlooking the water. When cold, you’re welcome to sit at a table inside. In charge of the bakery is Håkan Johansson, the winner of Bakery Masters 2014, so make sure you try one of their masterfully-executed tender and flaky Danishes (wienerbröd) with various fillings – particularly the summer ones, generously adorned with fruit. Also, they make mean gossamer thin honey crispbread.    
→ Brillo Box
Tullhus 1, Skeppsbron 111 31 Stockholm
Opening Hours: Mon – Fri 7:00 am – 6:00 pm Sat & Sun 9:00 am – 3:00 pm
      Fabrique
Fabrique has many locations all over Stockholm (they’ve also made it to London!) and it’s one of the most popular bakeries in the city. The fact that they have become a chain does not mean that quantity trumps quality. Good, simple ingredients, wood-fired oven and lots of patience – that’s the secret. We’re particularly fond of their sourdough walnut buns, not to mention the gooey brownies with various toppings that change with the seasons. The summer berry and salted almond brownies have been our favourites so far. Psst: all Fabrique bakeries have gone cashless!  
→ Fabrique
Gamla Stan location: Lilla Nygatan 12 111 28 Stockholm Opening Hours: Mon – Fri 7:30 am – 6:00 pm Sat & Sun 8:00 am – 4:00 pm
See all other locations and opening hours.
      Rosendals Trädgård Bageri
A loaf flavoured with Seville oranges? Focaccia topped with curd and preserved lemons? Fluffy buns with almond paste and raspberries? We could go on and on but that should be enough to give you the feeling of this bakery – very exciting and seasonal. It’s an integral part of Rosendals Trädgård Bageri – the big open organic garden on the island of Djugården. Apart from the bakery, there is also a greenhouse café that serves food based on what the cooks find in the surrounding garden. Try to make it for fika there – the cakes on display will take your breath away.  
→ Rosendals Trädgård Bageri
Rosendalsvägen 38 115 21 Stockholm
Opening Hours: February – March 
 Tues – Sun 11:00 am – 4:00 pm Mon Closed
April 
 Tues – Sun 11:00 am – 5:00 pm Mon Closed
May – September Every day 11:00 am – 5:00 pm
October – December 
 Tues – Sun 11:00 am – 4:00 pm Mon Closed
January – Closed
      Bageri Petrus
Take a morning stroll around Mariatorget any day of the week and you’re bound to spot locals holding onto their white paper bags with ‘Bageri Petrus’ printed on them. This and the epic Saturday queues for the weekend supply of bread and fresh pastries prove it’s one of Södermalm’s most beloved bakeries. Their classic cinnamon and cardamom buns are excellent but if you spot beautifully braided sockerkringlor, grab one! Their vanilla-flavored dough is so soft it melts on your tongue. The bakery has also started a tradition of recycling the leftover loaves and uses them to make breakfast toasts three ways – with avocado & sesame seeds, Västerbotten cheese & marmalade (homemade and you can choose your flavour) and, when in season, Västerbotten and Swedish cherry tomatoes. And if the ritual of breaking off the end of a baguette on the way home is your thing, make sure to get the rye sourdough baguette: its pointy, crispy end is definitely one to break.
→ Bageri Petrus
Swedenborgsgatan 4B 118 48 Stockholm
Opening Hours:
 Mon – Fri 7:00 am – 6:00 pm
 Sat 8:00 am – 3:00 pm Sun Closed
      Gamla Orangeriet
Gamla Orangeriet is located in the scenic surroundings of Bergianska Trädgården (the Bergius Botanic Garden) and although you need a ticket to enter the gardens, the access to the café is free. There are two menus for you to choose from: one offers warm meals on a substantial side, e.g. risotto or a hearty salad with smoked fish, whereas the other one is all about sandwiches. Vegan ones are always exciting; picture a thick slice of rye bread slathered with carrot hummus and topped with grilled vegetables, pesto-marinated artichokes and crunchy pumpkin seeds. But what you really want when you come here is fika. The cakes and pastries are beautiful. The banana bread topped with a thick layer of toasted hazelnuts is famous.
→ Gamla Orangeriet
Veit Wittrocks väg 7 114 18 Stockholm
Opening Hours: Every day 11:00 am – 4:00 pm

      Robin Delselius Bageri
It’s a little bit hidden in the maze of Södermalm’s streets but well worth looking for, especially around lunchtime when the staff sets up a soup stand. A huge pot filled with warm, thick broth is surrounded with crusty buns, slabs of butter and little bowls with sun-dried tomatoes or shrimp to use as toppings. It’s all included in the price and you’re welcome to serve yourself and have a second helping, too. Moreover, coffee and something sweet like biscotti or a cake of some sort are part of the lunch deal. Fika-wise: try the classic cardamom bun made with real butter and lots of it. And before you leave, grab a loaf of Södertoast. It’s a sourdough toasting bread and it does toast like a dream. Oonce you get it all crispy and golden brown, it’s the perfect vessel for your morning fried egg and a bacon.
Robin Delselius Bageri
Renstiernas gata 19 116 31 Stockholm
Opening Hours:
 Mon – Fri 7:00 am – 7:00 pm
 Sat & Sun 7:00 – 5:00 pm
      Enskedeparkens Bageri
Step into this little bakery and you’ll feel like one of Astrid Lindgren’s Bullerby children. It’s located in a wooden house in the idyllic Enskede where life seems slower and the air fresher. Across the street from the bakery you’ll find stables – the sight of horses and riders certainly add the charm to your fika experience. Although it’s usually cinnamon buns one wants to eat in Sweden, Enskedeparkens Bageri bakes incredible pain-au-chocolats. Apart from fika, the bakery also serves simple breakfast and lunch. There’s nothing more perfect in the morning than a still-warm rye, seeded bun filled with cheese and veg, or hummus, or avocado – there are a few choices available and it’s your call. The buns are being filled after you order them so no soggy sandwiches with wilted lettuce there. The bakery has also become famous for its pizzas al fresco. It’s a seasonal affair that usually starts in Autumn and the bakers recommend checking their website for updates. By all means, bring your own wine. Blankets are provided.
→Enskedeparkens Bageri
Enskede gårdsväg 3-5 120 47 Enskede Gård
Opening Hours:
 Mon Closed Tue – Fri 8:00 am – 5:00 pm
 Sat & Sun 8:00 am – 4:00 pm
      Valhallabageriet
A tiny bakery with a big heart. Try the walnut loaf as a bread to take home; it’s what you want at your breakfast table slathered with butter and jam, or topped with cheese and egg. Cinnamon and cardamom buns are sinfully good here, but there’s something else you should try: a frösnurra. It’s a croissant dough shaped like a swirl with caramelised pumpkin and sesame seeds for crunch. What a pleasure to unswirl it, tearing off one piece after another, until you get to the centre soaked with sweet syrup.
→Valhallabageriet
Valhallavägen 174 115 27 Stockholm
Opening Hours: Mon – Fri 7:00 am – 6:00 pm 
Sat 8:00 am – 3:00 pm Sun 9:00 am – 3:00 pm
      Les Petit Boudins
Located near busy Fridhemsplan, this petit bakery keeps employees from nearby offices very happy during lunchtime. It’s quite busy; not really a place to hang out with your laptop for hours, but rather grab a quick bite. Nonetheless, the place is charming and you get to eat from vintage, mismatched crockery. The most popular lunch fare is soup and a sandwich. There’s plenty of in-house baked pastries to satisfy your sweet tooth and the vegan brownies are particularly naughty. If you’re in need of something rich, you must try the almond croissant. On Wednesdays the bakery makes pizzas!
→Les Petit Boudins
Fridhemsgatan 60 112 46  Stockholm
Opening Hours: Mon – Fri 7:00 am – 4:00 pm 
Sat & Sun Closed
A Guide to the Best Bakeries in Stockholm published first on http://ift.tt/2gOZF1v
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