Nya Konditoriet was the first cafe Phong took me to when I came to visit Umeå in 2008. They have since remodeled the bottom floor but the cakes have always been this pretty. The bottom floor is a bakery, now with some seating areas too, but the cafe is upstairs. There is no elevator.
The cake below was a marshmallow and raspberry mousse creation and the one on the right was chocolate.
Upstairs is another case of pastries and sandwhiches. It’s one of my favorite cafes and right in the middle of town but it is often crowded and when I say crowded, I mean it. All the times I’ve been there when it’s full, I get this feeling like I need to hurry. Whereas I tend to sit long at other cafes and chat.
As mentioned, NK has my favorite hot cocoa in town.
This might be silly but I’m going to put it out there. Cocoa. It is not to be made from a little pouch of prepackaged sugar and chocolate powder with dried up marshmallows. I have discovered this and though I am certain many, MANY, people already knew how to make cocoa on their own- I did not. Not until I moved to Sweden about four years ago and learned that most everything that came in boxes of premeasured ingredients could actually be made without boxes at all! In fact, you don’t even have to measure anything! If you want more sugar, you add more sugar. If you want your cocoa chocolatier (it is definately a word) just add more cocoa!
I also add vanilla and sometimes cinnamon and even that random vanilla cocoa powder my boyfriend bought once and then forgot about. Seriously, get creative. I’ve discovered over the past couple years that most things in the kitchen you can just make up as you go along (not cakes though..)
I measure the milk by pouring it into my cup and then into the pot. After that it’s just whisking in whatever you want until you love it and it’s steamy. That’s it! If you’ve never made your own cocoa, do it. Cocoa in the cafe is fantastic but we can’t always get dolled up and trudge out to the cafe. Sometimes we have to have cocoa while sitting in our pajamas at the computer.
Now, if you’ve made your own cocoa since you were little and it is basic knowledge to you, ignore me or perhaps take a moment to smile at the fact that, honestly, until I was twenty-two I had no idea that this could be done.