Vete–Katten
Princess Cake
Tosca
Katalan
Toscabulle
Kardemumma Bulle
Mandel Rordgubbar Rulla
Solbulle
Sommarbulle
Owned by Chef Johan Sandelin since 2012 and founded by Ester Nordhammar in 1928 it can safely be said that Vete–Katten is something of a Stockholm institution, and conveniently located just a few blocks from Central Station it proved a convenient stop en route from Arlanda Airport to a hotel in Kristineberg, nearly twenty hours of travel finally coming to a conclusion in a comfortable chair with eight selections ranging from Cakes to Tarts and Rolls.
Officially located at Kungsgatan 55 since its inception and later opening a smaller kiosk at T-Central, the bilingual staff ready and happy to explain items listed in Swedish to a mixed crowd of tourists and locals, it was after surveying several cases that tough decisions were made to omit several delectable looking Pastries in favor of others, items boxed or placed on trays with self-service Water available in addition to Coffee, Tea and other Beverages.
Famous for classic confections crafted by an all-female staff until the 1960s, the service still entirely young ladies from what could be seen across the space’s expanse, it was shortly after seating that first bites were taken of an Almond and Brown Sugar Tosca that eats much like Canadian Buttercake at the bottom, a similar consistency forming the base of a thick round labeled Katalan which replaces Brown Sugar and sliced Nuts with Raspberry Jam atop the Almond Flour.
At this point unfamiliar with many of Sweden’s culinary traditions but quick to learn across eighteen bakeries visited over the next nine days, both Vete-Katten’s Cardamom Bun and Solbulle a bit drier and less fluffy than those found elsewhere, it was in two seasonal specials that the shop managed to impress the most, a Blueberry-riddled Brioche called Sommarbulle benefitting the Dough with Fruit Juice while a Summertime Budapest Cake replaced traditional Chocolate and Orange with Almond Cream and Strawberries amidst the Meringue.
Finding the Nut Roll also better than Chef Sandelin’s Kardemumma Bulle, the added Sweetness of Brown Sugar and textural juxtaposition of Nuts making the base seem not so dry, it was finally in Vete–Katten’s famous Princess Cake that the tasting reached its end, the Sponge Cake a bit more dense than others and the Pastry Cream not too Sweet which seemed an odd choice in the setting of sour Raspberry Jam that was not featured as part of the Cake offered elsewhere.
www.vetekatten.se