The Hippo


Apr 20, 2019








David Schur and Jenny Lewis. Courtesy photo.

 Where to find Hulda’s Swedish Baked Goods

Milford Farmers Market: Saturdays, 10 a.m. to 1 p.m.; July 14, July 28, Aug. 18, Sept. 1, Sept. 22, Sept. 15 and Sept. 29
New Boston Farmers Market: Saturday, Aug. 4, 10 a.m. to 1 p.m., and Saturday, Aug. 11, 5 to 8 p.m. (“A Midsummer Night’s Market”)
Visit, or email

Baked in tradition
Father and daughter honor Swedish ancestors


 By Matt Ingersoll
Using recipes from his Swedish ancestors dating back to the late 19th century, David Schur of Hollis bakes as many as 60 loaves of rye bread for friends and family each Christmas. Now, he and his daughter, Jenny Lewis of Brookline, are selling those breads and other Swedish goodies at local farmers markets. 
Lewis proposed the idea to her dad in March, while they were on their way to a baking class at King Arthur Flour Co. in Vermont.
“She said, ‘Dad, I was thinking. How would you like to become partners and start selling some of our Swedish products at farmers markets?’” Schur said. “I’m retired now, and Jenny had learned some of these recipes and baking techniques from me. So I’m going, ‘Yeah, I think that’d be a good idea. Let’s think about this.’ We actually spent the long car ride kind of talking about what it would look like, where we would go and what we would focus on.”
Less than three months later, the father-daughter duo started Hulda’s Swedish Baked Goods; after a trial run selling their products at the Brookline Women’s Club’s Mother’s Day Marketplace in May, Schur and Lewis appeared at the Milford Farmers Market for the first time on June 16. They are currently booked for several more dates throughout the summer at the Milford and New Boston farmers markets.
Lewis’s maternal great-grandmother Hulda immigrated to the United States from southeastern Sweden in 1902 and worked in a bakery in Chicago for a short time. Most of the recipes they use for their products were passed down from Hulda through Lewis’s grandmother Helen, she said. They include cardamom coffee cake, kanelbullar (cinnamon rolls) and bullar (dinner rolls without cardamom or cinnamon) – all three of which share the same sweet dough but with different added ingredients. 
Lewis and Schur also make pepparkakor (spice cookies with ginger, cloves and cinnamon that are traditionally heart-shaped) and limpa (Swedish rye bread). Schur said the recipe for the limpa comes from his great-grandmother Olivia, who came to the U.S. from Sweden in 1886.
“Limpa is … a sweeter rye bread than most. It has a little bit of orange zest and anise seed,” Schur said. 
The baking for each of the five products has been taking place in both Lewis’s and Schur’s kitchens, oftentimes either the day before they sell or the morning of to make them as fresh as possible. The process takes several hours – the cardamom and the anise seed, for example, are hand-ground, Lewis said – but both agreed the experience so far has been rewarding.
“Honestly, just spending a day baking … is probably one of the best, most relaxing ways to spend the day, for me and I know for my dad as well,” Lewis said.
At the farmers markets, they have a display table showcasing some old photos, telling family stories of their ancestors and offering samples of the breads to market-goers.
“We’ll make slight suggestions, [like] we suggest that you try limpa toasted with butter and with a cup of coffee,” Schur said. “That’s traditional in Sweden.”
Lewis said that to some other visitors of the market with Swedish relatives or ancestors, their appearances have been nostalgic.
“On [our first day], I think we met every Swede that was there, because they would come over and they knew limpa,” she said. “The smells and the tastes definitely bring people back to those recipes.”
Lewis said she and Schur are already exploring the possibility of selling at winter markets and introducing online ordering. But for now, they are looking forward to their next few farmers market dates.
“Jenny would be telling the story [of our ancestors] to a customer or two, and then two others would come over later and I’d tell the story,” Schur said, “and that’s really been part of the fun too, is just being able to share that with people.” 

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