Miette Sweden: Cookies, Cakes and Breadbaking Recipes from Scandinavia

Self-taught baker, bestselling author, and chef/owner of the titular Miette—one of the top ten pastry shops in the world, according to Condé Nast—Meg Ray’s newest title is inspired by the summers she spends in Sweden. In Miette and the Swedish Midsommar, Ray shares recipes, stories, Nordic staples, and more—all with a Miette twist.

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Snacking cakes, cookies, aromatic breads—surround yourself with these and other Nordic sweets as you envelop your senses in the spectacular tastes, smells, and traditions of Sweden’s Midsommar.Submerge yourself in the traditions of Sweden. Food holds such significance in many cultures. It symbolizes community, bounty, gratefulness, sacrifice, love, and so much more. Better than any basic Swedish cookbook, Miette Sweden brings to life the significance of Swedish baking—from traditional food and bread recipes to cake baking and bread making to coming together and sharing the bread and other dishes in Midsommar celebration. The spread of Sweden—foods and traditions with a twist. Midsommar has been celebrated for centuries in Sweden. Foods and classic recipes have circulated for just as long. When Meg Ray moved to Sweden for the summer, she noticed a demand for these cherished recipes and created Miette Sweden, which offers recipes, stories, Swedish staples, and more—with a miette twist. Inside this unique Swedish cookbook, you’ll find:Step-by-step cookie, bread, and cake recipes classic to Midsommar in Sweden—Foods like chocolate mess cake and granolaGenius recipes that elevate beloved classics, like cardamom buns, ice-cream cakes, breads, and strueselsTips, tricks, and recipes for Swedish bread baking—tools and gadgets not neededIf you liked Smörgåsbord, Ottolenghi Flavor or the Nordic Cookbook, you’ll love Miette Sweden.

About the Author

MegRay is a self-taught baker, the best-selling author ofMiette, and the chef and owner of San Francisco's mostcharming pastry shop by the same name. Miettehas impeccable cakes that are traditionally American& birthday-party perfect. A modern interpretation and the finest,unrefined ingredients available have made Miette one ofthe top ten pastry shops in the world, according to CondeNast.Several years ago, Meg's life changed when she wasinvited to the Swedish island of Rodlogo, an island with no running water orelectricity. While there, she fell in love with the people, traditions, foods,and a small cafe, which specialized in breads and sandwiches. Every year shereturns to Rodlogo to work at that small cafe, absorbing classic recipes,methodologies, and traditions of the area. Meg spends most of her time inCalifornia, except for her summers, which are dedicated to her favoritebakeshop in Sweden.