The Scandinavian represents our loyalty and true care of health through the regenerating symbol of our heart. The history of the heart symbol has dated back as far as the year 1250! The symbol has since then been recognized as a symbol of deep caringness toward another. The Scandinavian Bakery & Coffee House stands behind the symbolism of the heart. We truly believe that every person should be treated with care and love. Not only do we represent the heart in our actions towards others, but also in our ingredients and food products. As much as you care about your health we care too! We think through every food product that comes through our doors. With the growing numbers in unhealthy food products, we belive that we should go in a more positive healthy direction! This is why we choose to hand pick our food securly and safely from Sweden, Norway, Denmark, and Finland. Many studies and researches have proven that some of the freshest waters, land, and environment lye in the Nordic regions.
The History of Boller (buns) and Skolebrød (school buns)
Their history is a mystery. In France they have croissant and in Norway they have boller. It is an abomination to put raisins, chocolate and caramel in and an abomination to leave them out. They are eaten for breakfast, lunch, dinner and even as snacks. Their name simply means ‘bun’ and they are a national icon. For us, a bolle just seems like a hot-cross bun without the hot-cross and eaten everyday rather than just Easter. The small bun is a sweet bread flavoured with cardamom, and fits in the palm of your hand. It is enjoyed on its own, with butter and/or jam, and Norwegian brown cheese. There are also bollers for special occasions. The Lent bolle is made during Lent (of course). It is cut in half and added is a big spoonful of fresh whipped cream which is piled on inside before closing the top and sprinkling icing sugar on top. This particular bun is a blast to eat!
Skolebrød (Schoolbread- School bun):
Skolebolle (School Bun) is the Norwegian name for a type of sweet roll that consists of regular dough of yeast, custard and icing with grated coconut. It was usually put in school lunches as a dessert or sold at bake sales, hence the name.
In the western parts of Norway where the Norwegian baking traditions stems from it is called "Skolebolle" (School Bun), in the eastern and northern parts of Norway it is more common to call them "Skolebrød" (School Bread).
Skolebrød (literally "School Bread") are sweet buns filled with custard and topped with icing sugar and desiccated coconut. They are super popular and can be found all over Norway. Traditionally, they would feature in kids' school lunch boxes as a special treat or for the annoying swots to give to the teacher, so the story goes. Nowadays, Skolebrød is fairly ubiquitous and its found in coffee shops, snack bars or when invited to someone's house for coffee. Be careful though as they are very addictive, and one is never enough.
The History of Danish Pastry
Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine.
A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. If necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.
Butter is the traditional fat used in Danish pastry, but in industrial production, less expensive fats are often used, such as hydrogenated sunflower oil (known as "pastry fat" in the UK).
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike forced bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.
One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique "wienerbrød" and, as mentioned above, that name is still in use in Northern Europe today. At that time, almost all baked goods in Denmark were given exotic names.
In Danish, Norwegian and Swedish, the term for Danish pastry is wienerbrød/wienerbröd, "Viennese bread". The same etymology is also the origin of the Finnish viineri. Danish pastry is referred to as facturas in some Spanish speaking countries. In Vienna, the Danish pastry, referring to Denmark and Copenhagen, is called Kopenhagener Plunder or Dänischer Plunder.
With our Danish Pastry it is easy to see and feel the many layers of the dough, formed using a special Danish technique. We offer to you a large selection of Danish pastries every day in different shapes and with different tastes. The high quality of raw materials, the bakers’ proficiency, accuracy, and techniques all help make Danish pastries known as the Gold Standard. We are known for keeping the highest quality, both for pastries and coffee, and maintaining the highest service standard for every single customer.