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| THE STORES ABOUT US ASSORTMENT CONTACT NEWS |
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Lux Dessert and Chocolate is a project much longed for by restaurant Lux Stockholm. Ever since the restaurant was opened there was a bakery in mind for the future. Together with confectioner Ted Johansson and his competence and work skills, Henrik Norström and Peter Johansson opened up the doors to Lux Dessert and Chocolate in December of 2005! Henrik and Peter: - We have a great many ideas of desserts we would like to make which we unfortunately don’t have the possibility to. However, together with Ted’s technical skills we can develop our desserts further. We also gain increased capacity and increased space in our kitchen, now that Ted bakes all our bread in the bakery. We receive an exclusive selection of chocolates, cookies, lemonades, jams and marmalades, just to mention a few, to offer our guests in the restaurant. Ted: - I have had the privilege to work at the best bakeries and restaurants together with a wide range of very professional craftsmen as tutors and employers. I felt ready to stand on my own and am very happy about this cooperation! I look forward to realize my dreams that I’ve acquired along the way. Ted produces and sells high quality chocolates, bread, desserts and much more. “I will use as much ecological and near produced primary product as possible” Ted Johansson started as a trainee at Bjärnors bakery in Hässleholm and has then continued working his way to the professional confectioner he is today. His last employment was at Operakällaren and he has also worked at NK’s Bakery, Bon Lloc and in England. Ted is 32 years old. Ted has achieved many awards: 1995 Swedish junior championship in patisserie 1996 Nordic junior championship in patisserie 1999 World cup victory with the Swedish CUlinary Team in Basel 2000 Olympic Gold with the Swedish Culinary Team in Erfurt 2002 World cup victory with the Swedish Culinary Team in Luxembourg 2004 Olympic Gold with the Swedish Culinary Team in Erfurt |
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