Fika Exeter

Good evening, just a little reminder you can always preorder these Swedish braided bun “loaves” for any of the markets and pop ups I do, save for the Farmer’s Market on the Quay ☺️. I make them in five flavours: cinnamon as featured in photo, cardamom, vanilla, pistachio and saffron (the latter when in season).

Tomorrow morning I’ll be at the market at the Met Office, which I do about 1 - 2 times per year, whoop! It starts at 10am.

Also if you missed my previous post, I’m back at Topsham Saturday Market this Saturday and we are celebrating 🥳, more info and a menu will be shared later in the week.

Look forward to seeing you in the morning. 💛

Thank you so much for all your lovely get well messages, I’ve rested and slept a lot and feeling better today.

I wanted to share what I was up to earlier in the week with this wonderful group of new bakers, who all did so well. It was also my first workshop in the new bakery space ✨.

I do wish I had someone with me who could take photos during the class, as it’s difficult to teach and remember to take photos. I always get so focused on the teaching, having too much fun and forget 😅.

These workshops are a wonderful opportunity to connect with a small group of people whilst learning, creating memories together, and sharing the joy and magic of Swedish baking. And, of course, there’s always plenty of laughter, interesting conversations, freshly baked Fika, a lush lunch and a glass of w**e or two!

There are new dates up on my website https://fikaexeter.square.site/. I had hoped to start beginning of this month with a sourdough workshop for but it coincided with the move, so it’s been postponed to November instead.

Next week I have two markets, Met Office on Wednesday and then I’m back in Topsham again on the Saturday and it’s going to be a very special one for several reasons and I’ll share more soon.

Until then, have a great weekend everyone 💛.

Good morning, unfortunately I am unwell and can’t continue my prep for tomorrow’s market, so it’s with a heavy heart I have had to cancel 😔.

I’m so very sorry to everyone who was planning to come.

I’m rarely ill but have spread myself very thin lately with too little sleep so have picked up the lurgy from my eldest boy.

I have a market at the Met Office next Wednesday and hope I’ll be well enough for that 🤞🏽.

Have a good rest of the week and see you soon. 💛

You spoke and I listened 🙌🏽.

Due to a lot of enquiries recently re Vegan buns, I’ve decided to bring them back!!!

I developed a Vegan bun recipe in my early Fika days which was popular and one I was very proud of, but back then my whereabouts each week were not as consistent as they are now so I stopped making them. It’s time for them to come back.

There will be an option available at my busiest market Exeter Quayside Farmers' Market each month and it will start as of next month 🥳.

I also wanted to say a MASSIVE thank you for yesterday morning on the Quay. I baked even more buns and bread and you still cleared the lot in two hours 🙏🏽.

This coming week I’m having my first workshop in my new baking space and can’t wait. I’ll also be at a new market in Budleigh Salterton on Friday, a one off, so hopefully see you there!

Enjoy your sourdough bread and Fika goodies and see you soon 💛.

My parents are visiting this week and I’ve just realised I haven’t shared the menu for tomorrow at the Exeter Quayside Farmers’ Market .

It’s similar to last week. Making the most of the last blueberries and raspberries. Lots of apple, vanilla bean creme pat, crumble and nuts on the menu. Was going to add locally grown pear too but ran out of time, so that will be next week instead.

MENU

B u n s , D a n i s h P a s t r i e s & S t u f f
Cinnamon
Cinnamon & vanilla bean creme pat
Cardamom
Cardamom & vanilla bean creme pat
Autumnal bun with apple, creme pat, crumble & salted caramel
Tosca
Vanilla bean
Vanilla, raspberries, creme pat & crumble
Sun
Spandauer Zesty cheesecake & Dartmoor blueberries
Spandauer butter fried spiced Apple, creme pat, crumble & almond flakes
Cardamom croissant bun
Oat & Rye Chocolate Balls
Rye, Panela & Raspberry jam biscuits

S o u r d o u g h
Fika loaves
100% Rye Scandi seeded loaf
TSW Black sesame seeded loaves

It starts at 9am and it’s always advisable to arrive then to avoid disappointment.

Very much looking forward to seeing you all 💛.

This month I’m doing five markets. I’ve already done Topsham market, Pop Up at Pullo and this Saturday I’m back at Exeter Quayside Farmers’ Market . The additional markets this month are;

Friday 25th September - A one off pop up stall at Budleigh Salterton Market.

Wednesday 30th September - Met Office Market.

More details to follow soon.

As it is I wanted to feature my 100% Rye seeded Scandi loaf. People travel far for this loaf and is one I’m very proud of. Grain to bread using beautiful Rye grown in Ide, 1 mile from my house, by local farmer George . I mill the Rye a couple of hours before I use it and it’s by far my fave loaf to eat … it’s tasty, filling and full of the GOOD stuff. Look forward to getting my hands on the new harvest soon.

Have a great Wednesday 💛.

Two days ago, I was gifted this stunningly beautiful handcrafted knife by RICHARD HARRIS| Kitchen Knives . Ever since I discovered Richard and his craft a few years back, I could only dream of owning a knife like that.

Thank you so much Richard, for making such a beautiful bread knife, it truly is a work of art and one-of-a-kind 🙏🏽.

A million thanks to the person who gifted it to me, I’m still stoked, lost for words and can’t quite believe I’m now an owner of a bespoke Richard Harris knife.

EDITED: Since making this post, Richard has told me the handle is Swedish birch, specially sourced for me 🥹.

Good morning you lovely lot. Thank you from the bottom of my heart for all the love and comments on my previous post and for all the private messages.

This is the second week of prepping and baking at the new place and I feel right at home already.

Very excited to be back at Pullo tomorrow (Saturday) as it’s been two months since the last time. What’s pretty cool is, I’m now in the same building at the rear and am only 50 odd meters away 🤩. It was Alex who told me and showed me the unit back in May and I’m so happy and grateful he did, it’s been life changing to say the least and the best thing I’ve done in a very long time, that and when I bought my 🙌🏽.

There’s something new on the menu this week 👀, Autumn olive ‘Amber’ berries, foraged by Martin at Agroforestry Research Trust 🙏🏽 and am very excited to try this. Other than that, the menu is very similar to last week save for chocolate balls and the rye panela biscuits.

MENU

B u n s , D a n i s h P a s t r i e s & S t u f f
Cinnamon
Cinnamon & vanilla bean creme pat
Cardamom
Cardamom & vanilla bean creme pat
Tosca
Vanilla bean
Pistachio, vanilla bean creme pat & Raspberries
NEW Autumn Olive Amber berry creme pat Spandauer
Cardamom croissant bun
Oat & Rye Chocolate Balls
Rye, Panela & Raspberry jam biscuits

S o u r d o u g h
Fika loaves
100% Rye Scandi seeded loaf
TSW Black sesame seeded loaves

👉🏽 You can also get your hands on fine w**e, c***r, charcuterie & cheeses at Pullo at the same time as your Fika sweet treats and sourdough, weekend sorted 😉.

Very much look forward to seeing you all at 10am onwards. It’s always advisable to arrive early to avoid disappointment but if you want to skip the queue, arrive at around 11.30am.

See you then 💛.