Scandinavian Serenity

Norwegian school bread, or “skolebrød,” is a beloved sweet roll with a simple yet delightful history. The unique combination of soft cardamom-scented dough, creamy custard filling, and a decadent sweet glaze topped with coconut flakes is the perfect mix of sweet and savory. I’m obsessed.

While the exact date is still debated, it’s believed that a woman named Gerda Nielsen in Oslo created the treat in the 1940s and packed them in her son’s lunch. (Thank you, Gerda, for your service.) They were so popular with his classmates that Jens (the son) created his own business selling the pastries to other kids at school. Absolute legend.

My own obsession with skolebrød began nearly two decades ago at Kringla Bakeri Og Kafe in EPCOT’s Norway Pavilion at Walt Disney World. Kringla calls to me on every visit and its usually my first stop in the park. It is definitively the greatest theme park snack on the planet and I will not entertain debate on this. I’ve tried several times (unsuccessfully) to replicate the treat at home, but it just isn’t the same. It’s a double rise dough with a lot of complexity that my feeble mind and weathered hands are unable to master — it tasted great, but wasn’t exactly Instagram-worthy. The Norse gods have deemed me unworthy.  If you’re interested in trying your hand at making your own school bread,  here is one recipe I’ve used.

As an aside, I once ate school bread dipped in Skyline chili because I lost a bet. Please don’t do this. Ever. The memory still haunts me.