In Värnamo, Sweden, 18,000 semlor were baked overnight from Monday evening to Tuesday morning in preparation for Fat Tuesday. The baking took place at a large bakery on Ringvägen, where 14 people worked through the night mixing almond paste, whipping cream, and baking buns. Fredrik Olsson, CEO and owner of the bakery chain Ditt Café, described the operation as full speed ahead.
The semlor were packed and transported by truck to the chain's various cafes in Småland and to corporate customers. Olsson stated that Fat Tuesday is the most important revenue day for the industry, and without it, it would be catastrophic. The semla, also known as a Fat Tuesday bun, is a pastry made of light wheat bread filled with almond paste and cream, traditionally eaten before Lent, particularly on Fat Tuesday.
The operation as full speed ahead.
Its modern version dates back to the late 1800s and became more widespread in the 1930s.
Fat Tuesday is the most important revenue day for the industry, and without it, it would be catastrophic.