I’ve just finished two weeks of an internship at Das Backhaus, a German bakery, where I had the pleasure of working with a terrific group of people.  It’s been an exciting time, but- gosh- am I exhausted.  I really wish I had studied German somewhere along the way-- since many of the raw ingredients and most of the recipes were in German.  

Tomorrow I head to a different bakery for an opportunity to experience another side of the baking world.  Let’s hope that this works out well, too!   

I have a 10- day Easter break, and the weather is not cooperating!  Travel plans for Hagaborg and Stockholm had to be canceled.  Instead, I’m staying in Helsingborg, watching a few drifting snow flakes from scattered snow showers. Forays outdoors are few and far between, because a northerly wind chills me to the bone. 

The apartment is warm, but not warm enough to keep my sourdough starter happy.  I’ve wrapped it in a heating pad and periodically give it a little extra warmth.  (So far it is working!)  I have plenty of time to bake… and the apartment smells wonderful… like a real bakery. Sourdough Sunflower Bread.  Sourdough Pizzas. Garlic Bread. Jalapeño Bread. Cinnamon Buns. And desserts, too! 

When I’m not baking, I’m reading.  What a luxury! 

What a terrific day! Joining other students from my class, we gathered in Malmö to visit a small bakery called “Ultimate Cake”.  The enterprising owner, an ex-pat from Richmond, VA, introduced us to her business.  This bakery is different, because they make American and English style cakes.  No marzipan! No whipped cream!  After touring the bakery, we walked to a separate location where we could purchase bakery tools and decorations. 

Our next stop was The English Shop in Gustav  Adolfs Torg.  My shopping basket filled quickly with familiar products from home…. York Peppermint Patties, Crisco shortening, lollipops with chocolate centers, food coloring…. an eclectic selection on my part.

From there we continued toward the harbor area, headed for Nord Mills granary. Here we received a delicious lunch and a wonderful tour of the mill.  It was quite fascinating to see the entire grain milling process, from the delivery of grain on heavily laden trucks to the finished, packaged product.  We zigzagged through stairwells, taking in all sectors of production, and even had a chance to peek into the laboratory and test bakery. Believe me. Those silos are high! What an operation! 

A tired trudge to the train station completed the day.