The Swedish Fika Course

Learn how to make the perfect cinnamon bun!

October 13-14, 20-21, 27-28, 2026
January and March 2027

Have you always wondered how to make the perfect cinnamon bun? Welcome to the fika bread course! Here we will bake at least 5 different types of fika bread from scratch. You are welcome on the day of arrival from 4:00 PM for check-in and dinner. After a good night's sleep and breakfast, we will start right away! We will start the dough, make the filling, learn how to tie and shape the different types of fika bread and much more. Around 5:00 PM we will finish and you will be able to take home your freshly baked creations.

Tel. 0253-580333
info@turistgardensarna.se

Included:
Fika bread course led by baker Jacco Langelaar
1 night's accommodation at the cozy Turistgården
3-course dinner, breakfast, lunch
Wood-fired sauna
Here at Turistgården, local cooking is at the center and everything is cooked here by us, or purchased from local farms.

Not included
Alcoholic drinks

This package includes one night at our cozy B&B, do you want to stay longer? Get in touch with us and we will book for you! Or maybe you don't want to sleep here at all, do you live nearby? Then it's great to just come to the course - email or call us, the same goes for those of you who can't make these dates but maybe want to come on another day, or come with a group of friends? We are happy to tailor the experience for you!

About Jacco
Jacco Langelaar has been cooking since he was 15 years old. When he left the Netherlands for Stockholm, he soon landed in the kitchen at Gastrologik – one of Sweden’s most renowned Michelin restaurants – where he was primarily responsible for desserts and sourdough bread. From there, he moved on to the two-starred Oaxen Krog, before family life led him to the role of head chef at Oaxen Slip.

Today, he runs the kitchen at Turistgården in Särna with the same meticulousness and respect for the raw materials that characterized his years in Stockholm. He knows exactly where his ingredients come from, places high demands on his suppliers and has even started growing some of the food himself. For Jacco, good food is not a question of technology – it always starts with the produce.