The Swedish Baker Who Beat the French at Croissants

Good morning and welcome to Frostbageri. Welcome in. Plan two. Here we have the croissant in the gondola. Regular croissants and the like. We've got bulls and stuff like that. As bad as possible. Gotland We just baked in Vrede. It was completely crazy. So it must say Mona. Vegan. Under VM I had to hold a course in France on croissants. So I was down there giving the course. But the fun part was that I started baking. We started baking croissants in Stockholm around 2002–2003. There wasn't anything before that. Then one did not do it. I remember when we started on it. Then I got to know a Frenchman. Can't you help me with a recipe? So he did it. But he wasn't a baker. He was just a customer we had. He would always come in and say he couldn't bake croissants. I hardly knew what it was. We made mostly wine bread. He thought that wine bread was too sweet. So then we started making croissants. It became more and more. Now all the bakers have croissants, pain au chocolat, cinnamon buns, and caramel buns. It's standard. You just have to have it. Martin. It's too sweet. Oh, that shouldn't be the case. My name was Johansson before. I took my mom's little girl, who is Frost. When we started this, my wife and I thought we'd go with Frost. So. Now we're going down. I don't remember. There's probably some machine that can handle stuff like this. It's 200 pizzas. Then it's 6 grams. I'll be back. So we take 17. I bought two pastries for myself. So when they opened, I went there and said hello. There's nothing to be ashamed of. You'll have to decide who's going along. It's you, then. You can paint it. Mayor of Malmö Then we will be able to do everything you do yourself. So it's a practicing profession. We opened six months ago. So we haven't known how it's going. So then it turned out that we opened this one. This is a parmesan cream. Now we'll see. The edge will be super fluffy. The best becomes even better because it is always first. You can milk it once more if you want, and you'll get a bit more milk. For you see how some are. Is there a little bit left in it? I Levain-degen, we have just a little to get it a bit more complete. Dig up a bit and a little of the root. So this is what we use. I have this, for example, as a fralla. It's quite nice when you put it on. There it is, right on the plank. You know I turn it upside down and bake it.