With a background in food culture and sustainable agriculture, Elin takes a careful, material-driven approach to baking. She pays close attention to how ingredients behave and where they come from and increasingly, to the role of spices when origin and quality are known.
What’s one moment in baking you never get tired of?
“I never get tired of the ongoing pursuit of the perfect bun. The dough, the filling, the swirl, the proofing before the oven — and then getting that ideal bake, to achieve the juiciest, most golden result. Every element is something I keep fine-tuning. I honestly don’t think the bun will ever be completely finished.”
What made you curious about our Knuckle Mountain cardamom from Sri Lanka? And how have your customers responded?
“I first heard about your spices on Sébastien Boudet’s podcast, Bryta Bröd. I had been unhappy with the cardamom I was using — it was sharp, bland, and lacked identity. When I tried baking with your cardamom, there was an entirely different depth to the aroma, and a roundness to the flavor that I immediately connected with. I also really value that you can tell me how and where the spice is grown — that brings meaning and respect to the ingredient. My customers have responded positively. They appreciate knowing where their flavors come from.”
What’s your best tip for someone baking with cardamom at home — to elevate the flavor?
“I brown part of the butter for the filling. Once it’s browned, I take it off the heat and stir in the freshly ground cardamom. The residual heat brings out its full bloom. It changes everything.”
We’re honored to work with bakers like Elin who care deeply about the craft — and about the people and places behind the flavors.
This week, we’re excited to welcome the new harvest of green cardamom from our partner Ekoland in Sri Lanka. It’s full of vibrant oils, freshness, and the complexity that makes buns like Elin’s truly come alive.
If you're curious — the season starts now.
