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The French have got croissants. Greeks, pita bread. And Swedes? Photojournalist and Matador Goods editor Lola Akinmade travels to Northern Sweden to find out.

FoodFood + DrinkRecipes NarrativePhoto Essay


About The Author

Lola (Akinmade) Åkerström

Lola (Akinmade) Åkerström is a MatadorU faculty member and Network contributor. Her work has appeared in National Geographic Traveler, Vogue, BBC,, and many more. Follow her photoblog at

  • Luke Ford

    Great article Lola. I got hooked on this bread when I was staying up in the mountains one christmas. Great with some cheddar cheese and a bit of the caviar-in-a-tube!

    • Lola

      Thanks Luke! The caviar-in-a-tube took some getting used to.

  • Jens

    Lovely pictures, and I’m a huge fan on thinbread, although my source for it is Norwegian.
    However, the croissant isn’t French, it’s Austrian.

    • Lola

      Thanks Jens. Though the source of croissants is Austrian and pita bread is originally Arabic, I was referencing cultures who’ve embraced those food items to the point where they become the popular association.

  • Candice Walsh

    I just love this, seeing how food is made. Should be a regular feature here!

    • Lola

      I agree. Getting behind the scenes of how food is made gives you a whole new respect for it no matter how mundane the food item might be.

  • Sophie

    A photo essay on tunnbröd! Very cool!

  • Megan Hill

    I agree with Candice!
    I’ve never been to Sweden, but wrote a piece about a Swedish bakery in Seattle and fell in love. I’d never heard of Tunnbröd or seen it made. Very cool!

  • Michelle

    YUM. What an amazing process. And I third the “more how food is made” request!!

  • Anil

    I found tunnbrod to be an acquired taste since I’m used to more traditional bread. I is pretty addictive though and light so when in Sweden I found myself constantly nibbling the stuff.

    • Lola

      Yes Anil! It’s definitely an acquired taste. Nothing a little butter wouldn’t make better though ;)

  • Paul Sullivan

    Late to this but great work Lola, really nice bit of “food reportage”. Matador needs more of this kind of insight – as does the “developed” world at large…

    • Lola

      Many thanks Paul!

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