Bröllopsfotograf Wedding Photographer Stockholm | bröllop
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April 14, 2010 In bröllop, Weddings in Sweden By Stockholm Wedding Photographer | Bröllopsfotograf

Såstaholm Bröllop

Såstaholm I always think as the Hollywood of Stockholm I have always loved Såstaholm as I spent 17 years of my life in the movie capital Los Angeles . But this is not Hollywood its Täby . The wedding venue was known as “Höstsol” (Autumn Sun) for 60 years . A famous residence for many of Swedens old actors and actresses, after they retired from the theater stages.
This weekend was Henrik and Louise s turn to appear in starring roles in their wedding . Cars with custom plates and retro cars took a supporting role.

sästaholm bröllop bilar

sästaholm bröllop bilar

bröllops bilar

bröllops bilar

February 27, 2010 In bröllop By Stockholm Wedding Photographer | Bröllopsfotograf

Grattis Anna Le Moine till guld vid Olympiska vinterspelen

anna le moine

Congratulations Anna Le Moine on your gold medal at the winter olympics . För en dryg månad sedan var jag gratulera Anna Le Moine på hennes bröllop dagen efter att gifta sig på hennes vinterbröllop, nu gratulationer på att vinna ett guld i vinter-OS i Vancouver. Anna var en del av det svenska kvinnors curling team. Välkommen hem till Näsby Park och kom och se alla dina underbart bröllop bilder.

vinterbröllop
bröllopsring-ringar

February 16, 2010 In bröllop By Stockholm Wedding Photographer | Bröllopsfotograf

Semla … possibly the best wedding cake ever.

Today is semla day … I wish someone one day will have a semla wedding cake , if you do I promise to come and photograph your wedding and your cake … on the condition I get a Semla.
swedish-weddings-cakes

The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent, became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Semlas are available in shops and bakeries every day from shortly after Christmas until Easter. Interestingly each Swede consumes on average five bakery-produced semlas each year, in addition to all those that are homemade.

Today, the semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar, it is often eaten on its own, with coffee .