I spent a few hours yesterday at Gastronord, a huge food fair for the professionals. I was invited by Dan Stenqvist, a great barista who was there working for Zoegas. He gave me coffee - it was great. I also got a latte from a former Barista Cup winner, Torkel Hultén, who's working at Löfberg's Lila, and a macchiato from the smiling guy in the photo, this year's Barista Cup winner Daniel Remheden who was making latte art for Arla. I talked to him about giving me a "home barista lesson" - well, one can dream! All three were extremely nice and sweet - the baristas, that is - and the coffee was excellent too.
And then I went on to have some butter. Swedish butter has always been pretty much the same. There's just one brand, and even though it comes in varieties like "unsalted" and "organic", it pretty much remains the same. Until now! Skånemejerier is just launching their new Gourmet butter, which is made from organic cream, and then shipped to Denmark, where it's churned into butter, and then shipped back here. Not ideal, to be sure, but at least the butter tasted really good. I managed to get one of those golden slabs in the photo to take home, and I'm wondering what to do with it to get the maximum effect - possibly making a few compound butters, and placing them in the freezer for next time we're barbecuing..?
Saltå Kvarn, one of our best organic producers of things like grains, flours and nuts, was there with their baker Manfred Enoksson who was making different types of levain and sour dough. He had made some brilliant cinnamon buns.
A fun day for sure - and I met a knife sharpener who I will tell you more about later on, as I'm planning to visit him with all my knifes.
3 comments:
It sounds like you had a wonderful day!!!
It was great to see u. I aggre about the gourmet butter. It tastes just great. =)
Ummmm....what can they do in Denmark that they can't in Sweden? Do they have some kind of churning technology that they don't want to fall into the wrong hands?
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