The French have got croissants. Greeks, pita bread. And Swedes? Photojournalist and Matador Goods editor Lola Akinmade travels to Northern Sweden to find out.
Emma Lundmark shows off some tunnbrÃ¶d dough.
1. Located in the village of KlÃ¶vertrÃ¤sk, The Lundmarks run their small one room bakery right next to the equally small convenience store where they sell groceries and toiletries. Their attached pub/restaurant is just a door away behind the store.
2. âItâs fun to work with your hands,â shares Emma as she kneads and prepares dough early in the morning. Each batch makes roughly 40 kg of tunnbrÃ¶d so two batches are made per day.
11.Another Lundmark specialty is cardamom-infused biscuits called Bettans Biscuits.
12.It takes about 20 minutes to mix and prepare each batch of dough.
13.The dough is left to rise for 45 minutes before baking for another 45 minutes.
14.Once the bread cools down and edges are cut away, theyâre left to dry out for about two days. After that, they are put in a cutting machine to continue making smaller pieces which are baked one more time for close to two hours to give them their signature crispy taste.
15.Once ready, the biscuits are bagged and ready for sale. The Lundmarks also sell breadcrumbs accumulated from the baking process so that these cardamom-flavored breadcrumbs can be used for other baking purposes.
16.The finished products end up in the backyard pub and restaurant for guests.
17.The boxes and bags of thin bread and biscuits also end up in their convenience storefront for local customers to buy. The store is literally a door away that leads from the bakery.
18.Twice a month, the Lundmarks deliver tunnbrÃ¶d and cardamom biscuits to roughly 60 local stores and supermarkets all across Swedish Lapland and in neighboring towns of LuleÃ¥, PiteÃ¥, Ãlvsbyn, and Boden.