Fika Exeter

Well, that was a pretty epic end to the Semla season!!

I was told there were two long queues this morning in opposite direction up and down Fore Street 😅 and just wanted to thank each and every one of you who came, queued up and waited so patiently 🙏🏽. The sourdough bread sold out super fast this morning which was also a great end to - everything literally disappeared!!

Thank you all so much for making the last Semla of the season so special, I am so so grateful for your support every week.

Next week I’m back in Topsham.

I hope you enjoy your Real Bread and Fika goodies. Have a great weekend.

Annika ❤️

Can’t believe this Saturday will be the very LAST Semlor of the season and whilst it’s a tad sad, I defintely won’t be complaining to get my one hour sleep back on Friday nights 😅.

Menu is pretty similar to last weekend (sorry no Princess cake slices - they’ll return next month though) but a lot more Semla buns!! I’m going to make the most Semlor I’ve ever made.

There will be the usual suspects: cardamom, vanilla & cinnamon buns, Bergamot Lemon & Poppy seed buns, toasted black sesame, chocolate & candied Blood Orange (thanks for the amazing feedback guys), cardamom Danish, vanilla bean and Yorkshire forced rhubarb buns, rye ‘cave’ panela jam biscuits, gooey chocolate Kärleksmums cakes and of course there will be plenty of your fave sourdough bread.

Can’t wait to see you all on Saturday .shop from 10.30am onwards until it’s all gone. Bring it on! 💕

It’s Real Bread Week 🌾 - a campaign raising awareness of additive-free bread. Do check out the Real Bread website and The Real Bread Campaign Chris’s incredible work to make bread better for us.

I was asked by Robyn to do a South West Grain Network takeover this Saturday, but as a one-woman show doing a bigger bake than usual, I sadly can’t make it work this time. Still, I wanted to share what Real Bread means to me.

For me, it begins with the soil - and the farmers who nurture it with care and respect through agroecological practices. It continues with the millers who stone-mill those beautiful, diverse grains with equal dedication.

It’s the direct relationships and trust I’ve built with local farmers and small-scale millers, and being part of the wonderful - an amazing grain network who has made so much of this possible - connecting a gorgeous community of farmers, millers and bakers.

And of course, my customers - who have supported me since day one, when I began this incredible journey four years ago - championing locally, regionally grown heritage, ancient, and diverse grains to help create a stronger, more sustainable grain and food system. Not once have they asked for sourdough bread made with white, processed commodity flour.

Then there’s the true magic - milling those grains into flour on my two Mockmills, mixing and shaping them into loaves, and knowing how much they’re appreciated, shared and enjoyed around your tables.

Real Bread, to me, is so much more than flour, water, salt & time 💛.

I’m also humbled to have been mentioned in Baking A Better Tomorrow - The Grain Changers, the magazine was published last Saturday (21st Feb). You can download it via the link in my bio - it’s an inspiring read. I’m hoping to have physical copies to bring along to my pop up at Pullo on Saturday.

Photo 1 - 🙏🏽, Photo 3 - .If you zoom in, you can just about spot me in the combine with Rob , Mariagertoba harvest 2025 💥, Photo 2 - & Photo 8 - from the SWGN harvest celebration back in October 2025 💚.

Today was ridiculous!! THANK YOU, thank you, thank you so much for coming down to Exeter Quayside Farmers' Market this morning 🙏🏽.

I’m genuinely so touched by the support but also sad for those who stood in the queue for a long time only to go home empty handed 😔, I’m so sorry. I’m a one woman show and run my bakery from my house (the commercial fridge is in our living room!! and my husband hasn’t divorced me yet so it’s all good 😅) and will try my very best to better meet demand next time.

If you missed out on semla buns, then don’t worry, as you have one more chance to get your hands on one - next Saturday 28 February at Pullo, that is the FINAL semlor of 2026.

Enjoy your Fika treats and sourdough bread. I’m off to Plymouth soon to perform this evening, no rest for the wicked!

Annika ❤️

Haven’t done a menu, but I’ll make:

My zingy Bergamot lemon 🍋 poppy seed buns you love as I think we could all do with bright, colourful, tasty things at the moment.

Toasted black sesame seed & chocolate Danish bun topped with beautiful candied blood orange slice 🍊

Seasonal Princess Cake slices with Yorkshire forced rhubarb compote and cardamom creme pat (pastry cream).

PLUS the usual suspects:

Semla - the penultimate chance to have some
The classic buns - cinnamon, cardamom, vanilla & sun buns
Fika & Rye sourdough loaves
Chocolate balls
Seasonal Yorkshire forced rhubarb ‘cave’ rye biscuits

Can’t wait to see you all this Saturday on the Quay Exeter Quayside Farmers' Market , let’s hope the weather will be kind to us 🤞🏽.

Annika 💛

Happy Pancake Day / Mardi Gras / Fat Tuesday / Fettisdag!!

Call it what you want but the boys and I are defintely making the most of today 🫠 starting with American styled pancakes for lunch made with organic stoneground heritage Öland flour , rich jersey milk, topped with homemade sea buckthorn jam - berries picked locally last year but not by me (Martin 🙏🏽) and my littlest Luka, slowly whipped the cream 👌🏻.

It’s was bloomin’ gorgeous! There will be Semlor later of course 🤤.

Anyway, I hope you’re all enjoying pancakes and Semlor today 💛.
🥞

Seasonal Princess Cake 💕 with pink Yorkshire forced rhubarb vanilla bean compote, wholegrain genoise using heritage Maris Widgeon wheat, cardamom creme pat, chantilly cream & in-house marzipan naturally coloured using freeze dried raspberries.

Hoping to bring these next Saturday to Exeter Quayside Farmer’s Market with lots of Semlor plus all the usual 🙌🏽.

I’m teaching another class tomorrow so there won’t be a Fika stall anywhere and no bread at Pullo, apologies.

Hope you’re all having a great Friday and see you soon 💛.







Rushfordmillfarm

🌟 TAKING PRE-ORDERS FOR SEMLOR FOR SHROVE TUESDAY NOW!!!🌟

Every year I bake Semlor for Fettisdagen (Fat Tuesday or Shrove Tuesday as you call it) as that is THE actual Semla Day in Sweden 🥳.

You can preorder your Semla / Semlor as of now until this Sunday 15th Feb 10pm - please see link https://fikaexeter.square.site/s/order . Collection from my house in Welcome Street on 17th Feb between 5-6pm.

Come and Celebrate Semla Day with me! 💛.

So lovely to see so many of you this morning ☺️. I’m glad you could find me as they’d moved me to the other side of the building.

Every week you make the effort to come to my Fika stalls whether I’m in Topsham, at Pullo or the Quay - you turn up, you queue and you patiently wait regardless of weather and you choose real food - hand crafted using natural ingredients sourced with care for people, planet and community in mind and I’m just so grateful for each and every one of you🙏🏽.

Thank you so much for choosing to be part of something that wouldn’t exist without you and for allowing me to do what I believe in ❤️.

Morning lovely people, just a little friendly reminder I’m back at tomorrow morning.

The menu is a bit smaller this week as my tendonitis is very stubborn and doesn’t want to do one! but don’t worry there will still be plenty to choose from and I might be able to make a new seasonal cake I’ve been working on 😉.

I attach a snippet from last week at Pullo (I had to improvise for the chocolate balls and rye biscuits as no space on the table 😆).

Also please rest assured what you can actually see displayed in video and on my Fika stalls in general is not all, many boxes and crates full of stuff are hiding under the tables so no need to worry when queuing 💛.

If you don’t want to miss out on a Semla or two - it’s advisable to arrive 8.45am (doubt I’ll be ready for 8.30am) as they don’t hang around for too long.

See you in the morning.

Annika X

I’m proud to finally be a Better Food Trader having joined beginning of November last year after an invitation to join back in May.

I’ve joined a network of independent traders who all share the same mission: committed to rebuild our food systems and create thriving local food economies that protect nature, climate, farmers and communities, all of which align with my own ethos.

Better Food Traders put people, planet and community first and support the local farmers, shorten supply chains and pay fair prices which is what I whole heartedly support and have been doing for a while now so it made total sense to join this fantastic organisation.

I will talk more about what I do and have been doing for these past few years to contribute to the above in another post.

If you’re interested in knowing more of what this amazing non-profit organisation do, please visit their website for more in depth information https://betterfoodtraders.org/