Ingrid and her job at the bakery have been supplying us with bread, buns, cakes and other assorted goodies for almost a year now. We get leftovers that would otherwise have been thrown out, because they’re either too old or too ugly to be sold. And we can buy the good stuff at a 50% employee discount, which makes all the difference, because it’s a pricey establishment.

Not that the goods they make aren’t worth the price! They make everything from scratch, bake with real butter, and unlike so many cafes, they don’t just serve the standard Swedish fika cakes. Their bakers and pastry chefs win awards in national competitions for their amazing creations.

Just look at this cake. I can’t even guess how you make something like this. The coating is cocoa powder; underneath it there’s something creamy that reminds me of tiramisu. There’s blackcurrant jelly in the middle, and the base is a thin brownie. The little drops on top are a mystery.