What is a Semla?

We are getting closer to what we, in Sweden, call Semlatider (time for Semla) …

This means that the whole of Sweden will eat this traditional Swedish pastry all around the clock. The Semla – a small, wheat flour bun, flavoured with cardamom and filled with almond paste and whipped cream – has become something of a carb-packed icon in Sweden.

There was plenty of talks in Sweden regarding the next cross over product, that has a similar taste of the Semla Bun, and we will be achieving this by launching, for the first time, a latte that tastes like a Semla; the Semla Latte!

Latte & Buns

6 Things You Need To Know About Semla!

  • Semla / Semlor

    It’s Semla (singular) and Semlor (plural)

  • Semlor Eaten Everywhere

    Semlor is eaten all over Scandinavia (but excessively in Sweden), Semlor are served up to and especially on Fat Tuesday (Mardi Gras). This year, the big day is 9th February.

  • Semla Ingredients

    A Semla is a cardamom flavoured yeast bun stuffed with marzipan, vanilla and whipped cream. We also call them fat buns, to fatten you up before Lent. Although we’ll continue to eat them all the way until Easter. It’s a whole year until we next get a chance, you know.

  • Seasonal Semlor

    Semlor is strictly seasonal. Nobody ever makes them at any other time of the year except when it is The Season. This means not before 1st Jan and not after Easter. Yes, we know a few Swedish shops have started doing it end of December, but those shops will be dealt with in due course by Semlor Polisen.

  • Semlor Law

    Semlor and their season is very serious business. It used to be law in Sweden when you could sell Semlor.

  • How do you eat it?

    That is the big question. Do you lick the lid, eat the lid first or use the lid to scoop out the cream? Or do you just take a big bite? Or perhaps you use a fork? The possibilities are many – we can only suggest you try them all and find your favourite.