A FATHER DAUGHTER DUO IS ALSO BUSY BRAIDING BREAD. DAVID SHAW AND JENNY LEWIS STARTED THEIR COTTAGE BUSINESS INSPIRED BY THEIR SWEDISH HERITAGE, THIS RECIPE, THE SWEDISH RYE BREAD, HAS BEEN IN OUR FAMILY FOR GENERATIONS. THIS LOAF, NOT BRAIDED, CONTAINS FLAVORFUL INGREDIENTS INCLUDING ANISE, MOLASSES, BROWN SUGAR, ORANGE ZEST, POTATO, RYE AND WHEAT FLOUR. MY DAD WOULD START BAKING LIMPA RIGHT AROUND THANKSGIVING AND JUST PRETTY MUCH BAKE BATCH AFTER BATCH. THIS PICTURE CAPTURES THE BATCH JENNY MADE FOR HER INFORMAL LIMPA MAKING EXAM. IT WAS A TOUGH EXAM. SHE DID VERY WELL. IT WAS JENNY’S IDEA TO START A BUSINESS WHEN HER FATHER RETIRED. THEY NAMED IT HULDA’S SWEDISH BAKED GOODS AFTER JENNY’S GREAT GRANDMOTHER WHO HAD A BAKERY. HERE SHE IS IN CHICAGO. IN 1912. HER RECIPE FOR DOUGH OR BREAD IS THE BASE OF MANY OF THEIR BEST SELLERS, SO IT MAKES OUR CARDAMOM BRAID. I MAKE MY CINNAMON ROLLS WITH IT. THE CHERNOBYL ARE CARDAMOM BUNS. CINNAMON BUNS ARE SO POPULAR IN SWEDEN THEY EVEN HAVE A HOLIDAY. OCTOBER 4TH IS COLONEL BOLIN’S DOC. I READ RECENTLY THAT MORE THAN 10 MILLION CINNAMON BUNS ARE CONSUMED IN SWEDEN. ON THAT DAY. THEY PAIR PERFECTLY WITH COFFEE. WHICH BRINGS US TO ANOTHER SWEDISH CUSTOM FIKA. YOU CAN SAY WE HAD FIKA. OR WOULD YOU LIKE TO FIKA? IT’S A NOUN. IT’S A VERB. NOUN. IT’S A VERB. FIKA IS A COFFEE AND SNACK BREAK. MORE ABOUT CONNECTING THAN CONSUMING. BUT WHY NOT ENJOY BOTH? WELL, I CERTAINLY REMEMBER AROUND CHRISTMAS TIME BEFORE GETTING KIND OF CARDAMOM BUNS SWEDISH ON MY MOTHER’S SIDE, BUNS LIKE THESE APPEARED IN OUR HOUSE AROUND CELEBRATIONS, THE SPICED CARDAMOM BEING A KEY INGREDIENT IN MANY SWEDISH TREATS AND DISHES. WE GRIND IT FRESH AND WE PUT IT RIGHT IN THE DOUGH AND WE’RE PUTTING THE DOUGH TOGETHER. THE DISTINCTIVE FLAVOR BRINGS BACK MEMORIES, WHICH IS THE WHOLE IDEA OF HULDA’S. FOR THAT, I WANTED TO SAY THANK YOU PROPERLY, YOU TOXIN. THANK YOU VERY MUCH. OR SOMETIMES JUST TALK TALK TALK TALK TALK TALK WELL TO ALL OF YOU. TALK, TALK. YOU’RE SO GOOD, SO GOOD. YEAH. GOOD. WOW, THAT RED LOOKS YUMMY. AND FOR THOSE NOT FAMILIAR WITH THE SPICE CARDAMOM, IT IS IN THE GINGER FAMILY. AND IT ORIGINALLY IS FROM SOUTHERN INDIA. THERE ARE A FEW THEORIES AS TO HOW IT MADE ITS WAY ALL THE WAY TO SCANDINAVIA. YEAH. ONE IS THAT THE VIKINGS DISCOVERED IT IN THE BARS OF THE BAZAARS OF CONSTANTINOPLE. THEY BROUGHT IT BACK TO SWEDEN. ANOTHER IS THAT THE MOORS DISCOVERED IT AND BROUGHT IT WITH THEM DURING THE MEDIEVAL PERIOD. SO NOBODY KNOWS EXACTLY HOW IT GOT THERE. BUT IT’S A VERY BIG PART OF SWEDISH BAKING, AS YOU SAW SWEDISH COOKING IN GENERAL, ALSO
Baking up tradition: Father-daughter duo revives Swedish family recipes
In Brookline, N.H., David Schur and his daughter Jenny Lewis keep their family’s Swedish baking traditions alive through Hulda’s Swedish Baked Goods
Updated: 8:43 PM EST Jan 20, 2026
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In Brookline, N.H., the comforting scent of freshly baked bread fills the air as father and daughter, David Schur and Jenny Lewis, knead, shape, and bake together. Their small business, Hulda’s Swedish Baked Goods, was born from a shared love of heritage — and the recipes passed down through generations.David says their family recipe for limpa, a traditional Swedish rye bread, has been around for decades. The loaf, though not braided, is rich in flavor and history, made with anise, molasses, brown sugar, orange zest, potato, rye, and wheat flour. The name of their business, Hulda’s, pays tribute to Jenny’s great-grandmother, who ran a bakery in Chicago in 1912. Her dough recipe, known as vetebröd, remains the foundation of many of their most popular creations today.Jenny uses the dough to make the bakery’s beloved cardamom braid and cinnamon rolls — known in Sweden as kardemummabullar. These treats have become central to their menu and a nod to Swedish tradition.
In Brookline, N.H., the comforting scent of freshly baked bread fills the air as father and daughter, David Schur and Jenny Lewis, knead, shape, and bake together. Their small business, Hulda’s Swedish Baked Goods, was born from a shared love of heritage — and the recipes passed down through generations.
David says their family recipe for limpa, a traditional Swedish rye bread, has been around for decades. The loaf, though not braided, is rich in flavor and history, made with anise, molasses, brown sugar, orange zest, potato, rye, and wheat flour.
The name of their business, Hulda’s, pays tribute to Jenny’s great-grandmother, who ran a bakery in Chicago in 1912. Her dough recipe, known as vetebröd, remains the foundation of many of their most popular creations today.
Jenny uses the dough to make the bakery’s beloved cardamom braid and cinnamon rolls — known in Sweden as kardemummabullar. These treats have become central to their menu and a nod to Swedish tradition.
Dining and Cooking