anna brones

writer + artist + producer


things I do: writing + content development + editing + photography + illustration + recipe development + anything to do with food

want to work together? get in touch! anna[dot]brones[at]gmail[dot]com

you can also find me on Twitter and Instagram



Written by Anna Brones

December 7, 2013 at 02:10

11 Responses

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  1. Hey Anne, saw your article on potato vodkas…check out Ciroc grape based ones!

    Jane B

    April 17, 2014 at 05:01

    • will do, thanks Jane!

      Anna Brones

      April 17, 2014 at 09:05

  2. Hi Anna,
    Just found your Site. Fond memories of my past life in France. I enjoy and use a good “French Press” and an “Italian Espresso”. I’ve just come by a Walter Von Nessen 1930s Art Deco “Chase” Coffee maker and am not really sure how to make a “proper” cup of Coffee. Functions a little differently than I’m used to w/ the coffee infuser at the bottom of the “chamber”. Please!

    Kris Johnson

    December 15, 2014 at 00:19

    • Hi Kris-

      Thanks for reading! Unfortunately, I have never used one of those, so I have no idea!! Sounds like you’ll have to experiment a little bit.

      Anna Brones

      December 22, 2014 at 16:32

  3. Happy Holidays Anna, My name is Janet and I recently came across something that you wrote along with Johanna Kindvall. One was listed on Baking and Celebrating Swedish Cinnamon Rolls (Kanelbullar dtd 10/5/2012 – yield 30-40 Buns) and The other one on Food Thinkers by yield 30-36 Buns). There is a difference in the amount of flour in the recipe- can you tell me which one is correct? Happy Holidays! Thank you Janet 12/27/2016

    Janet Picarelli

    December 27, 2016 at 08:50

    • Hi Janet! Thanks for getting in touch. They are two slightly different recipes, but I would recommend using the one on the Food Thinkers blog. That one is from our book Fika: The Art of the Swedish Coffee Break. Enjoy your baking!!

      Anna Brones

      December 29, 2016 at 16:50

  4. In your all-knowing wisdom, do you have any idea the company/brand of the cappuccino mugs that Shakespeare and Co. uses? We have found that we can no longer have a proper cappucino here in the States without those gorgeous SUPER thick walled cups. We’ve even orders in various other similar ones in attempt to placate our desire, but none come close to measuring up. I sent them an email to them directly requesting this info but no one replied. If you could forward us the manufacturer, I swear we would build a small shrine to you here at our coffee table and worship you as a god every morning.

    Little help?

    Susan and Patrick Parks

    May 23, 2017 at 04:34

  5. Hi Anna – I recently read your essay, With These Thighs, on the Wylder website. I wanted to send you a quick note to let you know how absolutely wonderful it was and say thank you. I was so moved that I ended up blogging about it! A few of my friends also expressed their love for your thoughtful words.

    Link to blog:


    August 16, 2017 at 11:17

  6. Hi Anna
    I love your Fika book and have made many of the recipes! Just a query – how big are the eggs that you use for these recipes? I’ve made the sliced chocolate cookies a couple of times and both times the mixture has been more cake like (runny) than doughy. I wonder whether it just requires one egg rather than two in the batter? Or perhaps my eggs are just too big!


    Kirsten Fox

    August 16, 2017 at 13:09

    • Hi Kristen! Good question. I tend to use fairly small eggs, so if you think you have bigger ones, definitely try it with just one!


      Anna Brones

      November 1, 2017 at 12:37

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