Up north, we have been munching on crispbread for a long time, it is said to have been made in the Scandinavian region, already 1500 years ago. It's a staple in many Scandinavian meals, we eat it for breakfast and lunch and sometimes even with dinner.
Ever wondered how that extraordinary crisp bread is made? Come join native Swedes Emmet Grahn (Owner of the food company Mumsa, who provides our school with wonderful organic meals every day) and Mimmi Skoglund (director of Scandinavian School and baker extraordinaire) for a traditional baking event, and get the chance to learn the secrets to how the bread gets its crisp!
The morning will conclude with a feast both for the eye and the stomach, with newly baked crisp bread and typical Scandinavian condiments. You will also get to make your own "starter dough" during class, to bring home with you.
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