Baking Days

This week’s preparations for the Lutefisk Dinner included the making of rosettes and krumkake.  At first glance, both seem fairly straightforward, but there is a delicate art to ensure the proper texture and crispness.  Many of our bakers have stood all day long, each fall, for decades…to help make hundreds of thousands of these perfect Norwegian desserts.  Knowing the time that it takes, I carry those trays at the dinner very carefully; I’m always afraid some of them will accidentally slide off.

Thank you, bakers, for letting me snap a few more photographs…and for letting me eat a couple of the mistakes!

Rosette in the Fryer

Rosette in the Fryer

Krumkake Rolled, Cooling

Krumkake Rolled, Cooling

Krumkake Assembly Line

Krumkake Assembly Line

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