I can’t believe how fast this summer went. It feels like yesterday it was June and now it’s already October. Guests have checked in and out and I have baked, baked and baked. Breakfast bread and cinnamon rolls, and breakfast bread again. For the B&B and together with B&B guests and others who have wanted to learn how to baked juicy and fluffy cinnamon buns. At the beginning of July we started offering cinnamon bun workshops at our B & B kitchen and looking back, a few months later, I can only say that there are more than Swedes who love cinnamon buns! I now know for sure that our Swedish classic cinnamon buns are baked in the kitchen in Germany, Canada, Holland, England and Belgium too after receiving pictures from workshop participants baking buns back at home.
Even international cooking programs have been here and baking. First out was the Latvian celebrity chef Martin Sirmais who recorded for the coming season of his cooking program Sirmais. Kulta ēdieni (Sirmais Cult Food). And last week the Turkish artist Ayhan Sinan Sicimoglu was here to record a Turkish food program. It feels a bit weard to bake with a camera up my face, I’m not quite used to that… ;) But it feels so great to be part of spreading the art of cinnamon bun baking around the world! Unfortunately, the programs are broadcasted only in channels that we don’t have here at home, both I’ve been promised a link to the show as soon as the entries are ready. Then you will be able to watch them too, if you like, here on the blog.
Today it’s the national cinnamon bun day here in Sweden (yes, we have one of those!). A day I cannot resist of cause. My baking fingers are itching. Time to start setting the dough…
