Food|September 2025
The perfect cinnamon bun
In time for Cinnamon Bun Day – a cherished Swedish tradition honouring the most beloved staples of fika – we asked our culinary director Martin Berg about his favourite buns, the secret to a perfect bake – and why ‘fika’ is more than just a coffee break.
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What’s the secret behind the perfect cinnamon bun?
‘There are so many kinds of cinnamon buns, so it really comes down to personal taste. And then, of course, to proportions – as with many other things in life. Finding the right balance between sweetness, size, and butter. But what makes the biggest difference for any bun is the quality of the ingredients. The better the ingredients – and the craftsmanship – the better the bun,’ says Martin Berg.
What’s your go-to shape and how do you like to pair it?
‘Personally, I like the one we do at ARKET. We bake it a little longer than a regular wheat bun, using a butter-layered dough that gives a slightly caramelised bottom. In summertime, I love pairing it with an iced cappuccino – like a glass of cold milk for grown-ups, bringing back childhood memories.’
What’s the deal with Swedish fika?
‘For me, fika is like a mini meal. It’s not only about what you eat and drink – it’s about the moment you share. A break where you take time to connect. It can be with colleagues, friends, family, anyone. Sometimes just five minutes, sometimes two hours – depending on the occasion.’
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