Welcome to Sweden Pantry!
We are Pia and Lasse Schönemyr and have both worked in restaurants throughout our adult lives. Our backgrounds are as cooks, but we have had the privilege to develop and operate hotel and restaurant facilities in the country as employees and shareholders.
We dreamed of having a small deli business and to craft the development of modern quality treats to enjoy everyday and special occasions all made in Sweden. We will just make it or break it we thought. That's how we reasoned in 2008, making today. We are doing the best we can to keep the dream alive. For what more can we ask than to have this much fun and to live in our dream.
May 2011 - Establishment of Sweden Pantry Tastelab & Lounge
In the spring of 2011 it clicked.
On the mountain top in Lännersta, in Nacka, overlooking Lännerstasundet, Solsidan and close to the ocean, lake, woods and fields, we at last found the place we looked for Sweden Pantry Tastelab & Lounge. Although lacking road, power, storage and much more the site gave us inspiration and joy. Here is where the creativity we need for the development of product ideas, recipes, flavors and concepts shows itself.
Natural flavors are true love!
In Sweden Pantry Tastelab & Lounge new products are born and here we can produce the first batches of up to about 300 kg. With Tastelab, product and production integrated in one unit, we have proximity, control and flexibility. This is where the natural flavors turn into genuine love.
We think fresh taste better!
In Tastelab we have experimented all spring with different ways to use fresh herbs and lettuce. first out is Sverigeskafferiets gourmet sauces, gourmet balsamico dressing and marinades.
Here is extracted fresh herbs with wood oven roasted chili to be based in the autumn Pesto Dressing. 
Crackling wood burning oven
It was not exactly joy that met us when our friends realized that the wood burning oven from the Mediterranean would be carried up to Tastelab on the mountain top. With its massive 700 kg weight our backs and legs were close to giving up. What an ordeal!
We use the wood burning oven to roast chilies, garlic and root vegetables. Sometimes with honey or other condiments that enhance the taste. It provides a dry heat.
Wood burning ovens is a 3000 year old tradition in cuisine. A tradition that brings cooking an authentic and unique blend of aroma, flavor and a crunchy brittle surface.
Almost anything can be cooked in a wood oven. The high temperatures make it go fast. After heating is ideal for drying fruit, vegetables and herbs as the oven cools.
Vinegar Tank for Aronia Balsamico to be filled in time for the November trade.
Our newest boiling pan act as a backup for Tastelab.
Balsamico dressing of tangy cranberries, fresh herbs, honey, vinegar and wood oven roasted chili begins.
Vegetables, fruits and berries have uneven flavor characteristics of strength and sweetness. We use natural flavors (extractions) to balance our Sweden Pantry delicacies before bottling to achieve consistent quality products.
Infusion of fruits, berries and herbs in alcohol and water extraction and natural seasonings. The infusion means that the mixture is heated to extract the flavors.
We roast to achieve the Maillard reaction, which is a chemical reaction that occurs between carbohydrates and amino acids at about 150-170 degrees Celsius, depending on the food and circumstance. The brown color that occurs brings a diversity of desirable flavor and aroma nuances. 
We have expanded Tastelab with a glass column for distillation which, in Sverigeskafferiets case, is a process we use that in a solution separate flavors with different boiling points.
We use the most common method of distillation of ethanol and water. The flavor molecules we want to access is both water and alcohol based. The recipes are based on the proportion of water / alcohol and how long the materials shall be in the infusion before distillation.
Very simplified boiling alcohol at 78 degrees with a vapor in the distillation process, we cool down. Through condensation flavors gets caught in the trap. Water boils at 100 degrees and in the same way we cool the water vapor and take advantage of seasoning. In the case of berries and basil, we have a Romanian chemist taught us ways to get good flavor, despite limited resources of raw material.
We have not yet been capable of making everyone ourselves. Fortunately, there are great natural flavors to buy even if they cost a small fortune. We definitely have more to learn regarding flavor production, but the sights are set on in the future to become self-self-sufficient and in control through self-development and production.
Delicious flavors and aromas rises in the glass column. First comes the scent molecules, then alcohol-based molecules, and finally water-based.
Natural flavor production is the most fun and most interesting in Sweden Pantry. We are only amateurs but pleased with all the generosity and help authorities in the extraction and processing technologies have provided for us. We are treated to the knowledge, get advice and contacts. Perhaps the most prominent scientist in the health food gave us very recently, the equipment used for distillation.
Sept. 2011 - Tastelab extended
Yet another stainless steel tank of vinegar on the road with tractor up to Tastelab on the mountaintop in Lännersta. In this, we produce sweetened vinegar with herbs and spices. 
We learn new skills
Driving a tractor is one thing but to on an ornate dirt road with huge potholes and stones while balancing heavy loads of newly produced delicacies in glass containers was everything except our comfort zone. In addition to the hydraulic load and unload challenges daily. But we are getting better and better.
Pia went to Genoa in Italy in the spring to take part of the latest technology for filling, labeling and sealing of the finest. Now the equipment is in place at Sweden Pantry Tastelab.  We have expanded Smaklab with eight benches for growing test crops. When we find the types of herbs and lettuce we are looking for we rent ourselves into established greenhouse productions. In other cases, we may be lucky enough to find the actual herbs from farmers, thus saving time. 
It's time to taste, sample cook and gather feedback on these goodies for our upcoming delicacies.
ProSanitas certification
No company is better than its current supply. Neither is Sweden Pantry. In pursuit of maintaining high product quality, ProSanitas certification is an integral component.
Innovative concept for the shop kitchens, Meat Merchant Wholesalers
Sverigeskafferiets experience of flavor producing, spice blends and marinade production has resulted in a 2.5-liter marinade concept for foodstore kitchens, butchers, wholesalers and food processors.
We have four wonderful flavors in 2.5 liter cans. The common denominator is that all the marinades contain Sverigeskafferiets natural flavors, Swedish rapeseed oil, fresh herbs, wood oven roasted chili and Sverigeskafferiets vinegar mixture.
On an assignment basis, we are developing marinades, dressings and sauces, and can provide unique performance characteristics depending on the product and intended use.
Christmasgifts 2011 
Christmas treats are an important part of Sverigeskafferiets activity. We design the fancy packaging, sealing and take pictures and produce materials. This year's theme for the Christmas collection is the food hall. 
Christmas treats are put together in different themes, provided with recipes and packaged in beautiful packaging to be easily prepaired Every Day Luxury. 
Even the our processed meats contain Sverigeskafferiets flavors and is a product developed by Pia and Lasse before on a contract basis. Handcrafted in a small family business in the mid-Sweden. 
In Tastelab we have developed the concept with a Swedish farm pigs, wood oven roasted chili, berrybalsamico and woodchip smoking. We have chosen to call the concept Gourmet Meat which is the christmasgifts and can be ordered for retail and wholesale. 
Sweden Pantry exhibits at an industry event and presents Christmasgifts 2011 Premiere this year for delicacygiftcards that allows customers to choose and shop in our online shop with delivery at the desired time.
Want to join us on a flashback?
It all started with an idea from unschooled amateur who never held a chemistrybook.
In 2008, Pia and Lasse took the opportunity to start Sverigeskafferiet. Lasse then sold his shares in Appeartex, a Chalmers Innovation-based biotechnology company.
Lasse started, as unschooled amateur, Appeartex 2003 based on his idea to create a coating which can be likened to a "flypaper for microorganisms." The idea arose in an airplane on the way to Borneo, which after thorough research was patented and privatized in 2003 at Chalmers Innovation.
Appeartex got some attention in 2004 from the media since the Company is in connection with the tsunami disaster to relief workers in Aceh province assisted in Appeartextreated protective material, specifically surgical clothing, film and masks used in field hospitals. Before that Lasse won the VinnNu-price, created a renowned advicecouncil that included a Chalmers professor who is also former Chairman of the Royal Institute of Chemistry, the Nobel Foundation which was interested in the concept. Years in Appeartex led to new knowledge, ideas and valuable contacts with chemical companies, using the same academic and industrial partners meant that Lasse and Pia could slowly begin to extract their own flavors of herbs, berries, fruits and spices. 
The flavors we were looking for, but not always found..
When we did not find the unique and natural flavors, we searched the market. We decided that with the help of friends to learn how to make our own flavors. A second step of this journey was to apply for a drug license for the purchase of 95% ethanol and the exemption of excise duty. Then we bought a used rotary evaporator, lab equipment and chemistry books. We sat up at night and Googled for information, ideas and methodologies.
No money ...
We had no money but soon discovered that the growers and producers occasionally had surpluses of certain products and showed their generosity by allowing Sweden Pantry pick herbs and fruit peels. Everywhere in the house, the basement, garage, garden shed and the kitchen are the receptacles of various extractions, to be adjusted for seasoning of canola oil, vinegar, pesto dressing, balsamico dressing, mustard, marinades, etc.. It was probably around this time our children stopped bringing home friends.
Necessity became the mission
When our little company started doing a little better, we took the advice to invest in more production techniques. Natural flavors are our core and when we do not find the ones we are looking for, we make our own. That which was originally Necessity is today a bit of our businessidea. Namely, to take possession of natural raw materials to extract natural flavors before the raw materials becomes waste. Therefore we have chosen to call the seasoning concept: "The Good choice" - Good in taste, good for the environment and plenty of heart. Smaller amount of food thrown is substantially reduced emissions of greenhouse gases.
One of the highlights of flavor production is this, the extraction of fresh rosemary. Now we have learned more about how rosemary is extracted, we can make it to be gentle and elegant.
Swedish rapeseed
Our main activity is production, product development, flavor and production of small-scale, swedish made quality delicacies. Rapeseed oil is our most important raw material and can be found in most of the delicacies. We leave nothing to chance so we involve ourselves in every aspect. Here Pia is visiting a selected rapeseed producer for future harvest of the winter oilseed rape we prefer.
Pia inspects winter oilseed rape which is milder than spring swede rape. After pressing the cold-pressed rapeseed oil go through further processing steps in order to qualify for Sverigeskafferiets delicacy collection. 
Roasted garlic
Here, natural flavors extracted from roasted fresh garlic, which gives an elegant subtle flavour. We use this flavoring for canola oil, gourmet sauces and marinades.
Listen, be inspired and learn
The contact with growers, wholesalers and buyers is important and delights in the work. We listen, become inspired and learn a lot from the professionals with long traditions in food craftsmanship.
We like to roast the chilies, garlic, pumpkin seeds, sunflower seeds, but also dried spices resulting in a smoother and more rounded taste. The picture shows flavours being developed for autumn Pesto Salsiccia.  
Far away from first class
Our family trips are always about food. Destination is determined entirely by what we want to learn to cook.
We never go to the luxurious places, instead we choose cheap alternatives distant from 1st class, polished marble, starched sheets and 24 / hour room service. We are looking for the opposite and eagerly search for local markets, street stalls and the local restaurant. Sometimes we get invited home to friendly people who want to share. For example, in Boracay when the owner of a moped taxi insisted that we would attend his son's wedding a few days later. It was a great and deliscious experience!
It is through the journeys we have ideas for what we call Sverigeskafferiets "modern tastes" which means that we work with our natural flavors sounds influences and memories of Sri Lanka, the Philippines, China, France, Italy and the U.S. care may take place in the delicacies. A tablespoon of Sweden mixed with a pinch of the world is the result. Nevertheless, small-designed, developed and manufactured by us in Sweden.
Berrypastrami
We have developed a proprietary technology for the Swedish meat products based on Sverigeskafferiets delicacies that we call Berrypastrami which is available as to order.
Loin, shoulder, belly and ham from Swedish farm pork flavored by Sweden Pantry, which is a really nice concept and very good with Sverigeskafferiets craft, technology and delicacies. 
Here we produce Gourmet Meat for meat companies for sale in the fall and for Christmas.
Swedish Salsiccia
Even when we make Salsiccia there are no shortcuts. Genuine craft, natural sheep gut, 100% Swedish pork and Sverigeskafferiets delicacies as seasoning.
We boil the Salsiccia, whitch makes easy to get about 20-day shelf life. The flavors are:
- Gotland honey, garlic and lemon
We visit meat companies all over the country who want Sverigeskafferiets marinades on their meat. 
Here we prepare Swedish deboned loin of pork.
Sweden Pantry marinade with honey, wild garlic, roasted chili and Sverigeskafferiets natural flavors may be the finishing touch after we took the pH of the meat and the measured saltcontent.
Now we have tumbled the meat in a vacuum dryer to get the marinade and gourmet rubs to break down before packing, weighing and labeling.
We like to grill beef with Sverigeskafferiets naturally flavored canola oil, roasted gourmet rubs and serve this with a balsamico dressing or pesto sauce.
Here we inspect the washed and prepared fruit before pressing the juice for flavoring in mustard, marinades, glazer, gourmet sauces, salsas and chutneys. By spiked juice of the apples we get healthy, round and mild flavor and do not have to add as much regular sugar. 
Very gradually pour the fruits of the press. The filter quickly becomes full and must be regularly emptied. 
Trade shows are important and something we prioritize. Nothing compares to seeing both new and already familiar people and offer samples but also to receive feedback, ideas and tips. We are no better than what people think of us. So what better than to know what people think? 
Sweden lacks olive groves, vineyards and many of the exotic assets as Mediterranean delicacies offers and often is described on its labels. It meant that we in Sweden were looking for a Swedish counterpart to their uniqueness and quality. Within Solliden Palace gardens on Öland, we found by far the best kept and most exclusive fruit we've ever seen.
Sollidens Palace Gardens fruit trees are over 300, with many unusual varieties. We have found favorites of the various applications. 
The whole family comes along to Solliden Palace Gardens when we harvest in mid-October.
Besides royal delicious fruits we revel in the herbs of unprecedented quality. Just look at this sage who joined us home like some other herbs, chilies and some very special tomatoes. 
The family is gathered after the first stage of the crop in Solliden Palace gardens. Now all that remains about 6 hours before departure towards Gothenburg and cooking the Solliden collection of 2011 which will have premiered at the Swedish Embassy in Paris on 13 January and will participate in the Swedish stand at Bocuse 'd'Or in Lyon (also known as the World Cup in Cooking). 
Swedish Embassy in Paris, January 3, 2011
Ambassador Gunnar Lund, the Swedish Embassy in Paris enjoying tapas with Sverigeskafferiets Solliden collection 2011.
Here the talented embassy chefs serves Sverigeskafferiets delicacies and Solliden collection 2011 
Bocuse d'Or 2011 - Nordic VIP kitchen
We had the privilege to participate with Solliden delicacies of Nordic VIP kitchen at Bocuse 'd Or 2011
French, Italian and German media was interested in Sverigeskafferiets modern equivalent of the Mediterranean delicacies.
Danish chefs in the Nordic VIP kitchen at Bocuse 'd'Or in 2011 asking to try Sverigeskafferiets delicacies whereupon opinion arose. We emptied our demo bags of naturally flavored canola oils, berrybalsamico, salsas, mustards. 
It was one of the fastest menu changes that have occurred. Only 10 minutes after the tasting, the lunch dishes and tapas dishes contained Sverigeskafferiets delicacies in the Nordic VIP kitchen at Bocuse 'd Or. 
Ulf Elfving was host at the Swedish booth at Bocuse 'd'Or in 2011 and made a brilliant effort.
Pia at Bocuse 'd'Or in 2011 pleased to present Solliden collection of HRH Prince Carl Philip. 
The meeting with Paul Bocuse we will never forget!
Bocuse is considered one of the 1900s leading chefs and was one of the first chefs to become a public figure. He has also trained many successful chefs, including Eckart Witzigmann who became the first German to receive three Michelin stars, which means "exceptional cuisine, worth a visit in its own". The unofficial world championship of cooking, the Bocuse d'Or is named after him.
Monaco
To be able to learn and grow, traveling a key ingredient. Wherever we are, we are recived with open arms. Swedish delicacies feels exciting. The meetings will result in exchange, entertainment and new friends. Here we visit the three-star Alain Ducasse at the Hôtel Le Metropole Palace in Monaco. 
Juan Les Pins
Our friend Malin Köllerström at Scandinavian Catering in Juan Les Pins in France. A Gothenburg chef who in 1999 left Sweden for France, has had time to work in the restaurant business in Paris, studied at the University of Nice. For four years, Malin worked as a chef on private yachts and is a guestchef today on the ships on the Riviera. Malin was last employed as Head Chef of M / Y Le Grand Bleu (a 114 m pleasure yacht).
Malin uses Sverigeskafferiets delicacies in her work and helps us with tips, ideas and product ideas. In the above image is Malins luxuryhamburger with Sverigeskafferiets delicacies and foie gras.
Gourmet Meat à la Sweden Pantry
Back in the real world and where we most enjoy. Now it's busy days to obtain samples of Gourmet Meat, Berrypastrami and Salsiccia to waiting stores, deli and meat companies.
We tested a smoketecnique which gives the meat a reddish color and becomes succulent. Not to mention the wonderful taste. 
Pia has come up with a delicious delicacy with beetroot, which completely devoured her. When the rest of the family finally got to taste it was complete happiness. Now we have made order with growers to secure the beets for the fall. 
We wanted to develop a really tasty air-cured salami and wondered how the mild moose meat should be seasoned. The answer was OP Anderson schnapps, spiced with the combination of anise, caraway and fennel, which gives the elegant taste in our salami. We smoke the moosesalami gently and air dry in an attic with a cold draft. Normal time is about 12 weeks but the cold of winter prolonged the time to 15 - 16 weeks. We tried to speed up the drying process with climate chambers, building fans but soon surrendered. Time must take its course explained our mentor to the deli masters. And who would even dream of contradicting him? 
Event has become an important part in the deli gifts. Some companies want Sweden Pantry to attend and serve our tapas and at the end of the event give out Sverigeskafferiets gourmet gifts to the guests. It suits us well because we have the opportunity to talk, give advice, make contacts, but also get feedback.
Our son Robert is 18 years old, food interested and really talented. Even as a 14 year Robert lent room and board with cousins in Taby, took the train to Stockholm for Easter to be an apprentice for celebrity chef Melker Andersson at Restaurng Grill. When Robert was 15, he worked for free at a Sushi Restaurant in Gothenburg and at the same time was an apprentice at the pizzeria to learn the art of baking pizza. Then he continued in the same spirit at home. The whole house smelled of rice vinegar, bamboo mats to Maki's role was bought and the fridge was full of pizza dough and tubs of tomato sauce for pizzas. 
Robert attended his first event in April 2011 in Gothenburg, where he chose to serve different wraps, including tuna, Salmalax, garlic roasted bacon and honey & fennel roasted chicken. 
Roberts wraps with Salmalax
Now Robert has a tortelini period where he rolls pastadough, making his own exciting fillings with Sverigeskafferiets delicacies. They say apples do not fall far from the tree. Time will tell what Robert will become in the future. 
Lecture in Innovation & Entrepreneurship
Lasse was invited by President Anders Carlström with the team at Chalmers Industrial Technology to lecture on innovation and entrepreneurship. Closer to a college education than that was never Lasse, but precisely that made it extra fun. 
GOOD CHOICE
We partner with the University of Gothenburg on the issue of spills. An international team of eight very talented master students helped us to analyze spills in order to dispose of excess production of herbs, berries, fruits and vegetables for the extraction of natural flavors to Sverigeskafferiets delicacies.
After three years of constant driving between Gothenburg and Stockholm, we took the decision to establish ourselves on the mountain top in Lännersta in Nacka.
Thank you for taking the time to read about us and our Sweden Pantry. |
