Alpine Muffin

Alpine Muffin

Co-Created with Charlotte

Charlotte, from Edinburgh, grew up on a vineyard in Switzerland. Her dad was a winemaker, so every year for the harvest they would have a team of fifteen people coming to help pick grapes for two weeks. Her mum would cook lunch every day, but Charlotte's favourite time of the day would be "les quatre-heures", four o'clock tea. Every time they'd share lemon tea, bread, salami and cake.

Alpine Muffin is just one of several of Charlotte's family creations. Full of hazelnuts and chocolate chips, we fell in love with its texture and intensity. We think it's best served just ever so slightly melted in the sunshine - just like it was in her summers growing up. (Except they had sticky hands from grape juice, and would sit on the vineyard walls overlooking the beautiful lake!)

Crater Muffin

Crater Muffin

Co-Created with Anna

Ask any Swede and they will tell you that Kladdkaka is one of their country’s most popular cakes. Deliciously gooey, this Crater Muffin was submitted by Anna as a twist on the classic. Sprinkled with pearl sugar just for the fun of it.

Mud Cake

Mud Cake

Co-Created with Cina

Introducing Mud Cake - a cake perfected over three generations! Made with Valrhona chocolate and dusted with icing sugar, this recipe was shared with us by mother of two, Cina. Having grown up in Sweden and moved to Bristol in the 1980s, Mud Cake is the gooiest version of this Swedish classic we’ve ever tasted. The trick? You stir the mixture instead of whisk. Genius.

Vanilla Buns

Vanilla Buns

Co-Created with Edward

As kids my dad would always take my brothers, sister and I blackberry picking at the end of every summer. The walk into the woods seemed go on for miles and our hands would always be torn to shreds on the bramble bushes by the end of the day. My grandma would then have half a dozen big boxes of the stuff plonked at her door (we picked more but my brother and I couldn't help but eat most of ours on the way home). She'd always complain but she'd always use then to make the best crumbles and pies. If we were lucky, that same night we'd have that with vanilla custard and be immensely satisfied with our efforts. The inspiration of the Scandinavian element for the vanilla/blackberry bun comes from my summer trips to my girlfriend's grandparents in Sweden where I'd stuff my face on her family's incredible cinnamon buns. The 2 elements fuse the summers from my youth and now to the great effect that only nostalgia and summer can bring.