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Café Pastry drop

Following the four distinctive seasons that influence the pace and tastes of Nordic cooking, occasional pastry drops are introduced in addition to the permanent menu. The new introductions are variations of traditional Swedish pastries and signature ARKET sweets, with changing ingredients expressing a seasonal theme.

 

A variation of the classic Swedish cinnamon bun, topped with
salt-roasted almonds and homemade salty-caramel sauce.
Dark-chocolate tart with earthy flavours from puffed grains and chopped
coffee beans, and a slightly bitter grapefruit acidity.

head chef Martin Berg

Created by chef Martin Berg, one of the early proponents of the New Nordic food movement, ARKET café is based on the approach to traditional foods, healthy ingredients and ethical production that was formulated in the New Nordic Food Manifesto (2004). One of the main goals of the manifesto is to work in close dialogue with local producers, and to innovate and improve the overall quality of our food; another to combine the best from Nordic cuisine with impulses from abroad, and to create new applications for traditional products. By developing a menu of simple everyday recipes, ARKET’s mission is to democratise foods and tastes previously associated mainly with fine dining.