Most Swedes eat breakfast in their home before heading out to work or school. It is a chance to wake up before setting off into the world. For some that means spending time together with loved ones and for others time for peace and quiet, perhaps a newspaper or social media status. Breakfast flavours are generally mild; bread, coffee and a bowl with yoghurt or a dairy product and cereals are often found on a Swedish breakfast table, or perhaps a bowl of oatmeal porridge with fruits or berries.
While by many hailed as the most important meal of the day, people’s breakfast habits tend to vary greatly, and some might suffice with a cup of coffee and hold on for the ten-o’clock fika at work. Of all imaginable meals, breakfast is probably the one with least influences from other cultures.
Liselotte Forslin is a freelance food writer, food stylist and author of several cookbooks. ||| Rikard Lagerberg is a Swedish writer with roots in San Francisco, Stockholm and Sligo, who, after years of a typical Swedish diet, chose a vegetarian direction for himself in the 90s. ||| Susanne Walström is a photographer based in Sweden. Her personal documentary style has been applied to a multitude of subjects, including several books about food.