Antibes 5th February 2024

LAST CHANCES & NEW ARRIVALS

In just a few days we will be clearing out the Christmas, and preparing us to welcome the already longed-for spring. We want to get rid of the remaining Christmas decorations, so they are now being sold out at up to 63% off only until 6th February. Prepare for next Christmas now!

Alert, last days of winter sales
Alert, last days of winter sales

ONLY THREE (3) MORE DAYS OF FAT TUESDAY (MARDI GRAS) BUNS

The season for Fat Tuesday buns is about to end soon: only three (3) more baking days this year. They will be available on Friday 9th, Saturday 10th and on Fat Tuesday 13th February, from about 12:30 onwards each day.

As they are baked in limited amounts we strongly recommend pre-ordering latest the day before, through webshop, by e-mail orders(at)ordictemptations.com, contact form or telephone 04 89 02 72 60 (+33 489 02 72 60 from non-French numbers).

When ordering through webshop remember to put in the order notes what day you want to pick them up.

The Fat Tuesday buns are not available for postal deliveries

DID YOU KNOW THAT…

Fat Tuesday buns (=Shrove buns) are often associated with pea soup and punch?
And pea soup on Thursdays has a very long tradition in the North?

Peas were introduced in the Nordic region already during the younger Stone Age. Pea soup is known as early as the 1200s but likely existed even earlier. During the Viking Age, peas and pork were considered divine food. Yellow peas became popular in the Nordic region with the influence of medieval Germany.

Peas continued to be a well-regarded dish among both the bourgeoisie and the nobility during the 1700s. For example, Bellman wrote about peas on Thursdays. Under the slogan “No peas, no peace!”, it is believed that Gustav III (1746-1792) issued a royal decree that his people, both Swedes and Finns, should eat peas every Thursday to ensure that the entire large harvest of peas was actually consumed before the next harvest.

However, the tradition of eating peas on Thursdays originates from Catholic fasting rules. Wednesdays and Fridays were supposed to be meat-free according to these rules, so on Thursdays, a hearty meal was eaten, such as pea soup with pork.

Pea soup, punch and pancakes

On Shrove Tuesday, the last day before the Catholic fast, a lavish feast was prepared, a tradition that has been celebrated for a long time even in Protestant countries with items like pig’s feet, pea soup with pork, and Shrove buns. Pea soup has also been seen as a sign of prosperity.

Pea soup and hot punch are a classic combination in Swedish and Finnish home cooking. The tradition of serving hot punch with food likely goes back to the 1700s and the East India traders. The long shelf life and nutritional richness of peas made them a common provision in ships and the military. Those who drink punch with pea soup today usually prefer it warm, as the flavours harmonize better that way.

Pea soup is still very commonly eaten on Thursdays even though many are not aware that the tradition started for religious reasons. But even now, a rich dessert is often served with it. At this time of the year, it’s the Fat Tuesday buns, during other periods pancakes, whipped cream and jam.

NEWLY ARRIVED

The last week we were busy unloading incoming shipments. Not only did we receive frozen goods but even yummy chocolate truffles from Dream of Sweden and fresh from Finland. Including for example smoked and hot smoked salmon, Atlantic Halibut, cottage cheese Keso, cold cuts, sour cream, crayfish and shrimps and much much more. On Tuesday 6th February morning we are about to receive a major shipment from Sweden.

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Fresh from the kitchen

is available according to the normal schedule.

Cinnamon rolls are baked every day and ready around 11:30

Homemade cinnamon rolls
Sweet rye bread

AT YOUR SERVICE

from Tuesday to Saturday 10:00-13:30 and 15:30-19:00
and baking something fresh every day.

By arrival with private vehicle the closest parking is the “La Poste” with entrance just in front of us on rue Vauban, outdoor parking and the garage “Pré-des-Pêcheurs” in the harbour.

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