A conversation where we meet one of the key people who make Operahuset what it is. A person who plays an important role in the Opera House's story and contributes to the experiences, the hospitality and the inclusive gastronomy. Together, we continue to create memorable moments - one dinner, one party and one experience at a time.
This time we meet Pernilla Lundberg, Head Pastry Chef
Hi Pernilla! Tell us about your background.
I've worked in the restaurant industry my whole life – in hot kitchens, cold kitchens, and with desserts. I'm from Småland, moved to Borgholm where I worked with Karin Fransson, and finally ended up in Stockholm. Here, I have worked at Bon Lloc when they had a Michelin star, at KB, Berns, Sturehof, Riche, and Teatergrillen, among others. I dreamed about Operakällaren for a long time Operakällaren and in 2019, I ended up here. They needed help with the Christmas buffet, and I stayed!
What first got you hooked on the restaurant business?
It just came naturally. I really enjoy working with food and drink—it's my passion. I even plan my trips around visiting restaurants.
Can you tell us about which parts of the building the pastry shop works with?
We are a unit that works for the entire building. For Operakällaren , we Operakällaren everything from bread to desserts and mignardises, petit choux, and tartlets. We Operabaren bread, ice cream, truffles, and Oscar cakes to Bakfickan Operabaren . For parties and events, we make everything related to bread, desserts, breakfast, and conference snacks.
How do you work on developing and designing desserts for Operakällaren, and how does that process differ from the work you do for the banquet hall and larger events?
When it comes Operakällaren Emanuel and Jesper write the menus and we produce them. We cook everything ourselves, but Emanuel is responsible for the menu concept. In the banquet hall, we now work almost exclusively with a sharing concept – often with desserts served at the table. This could be, for example, one Glass au four per table, which I think is really fun to do.
What does a typical working day look like for you in the bakery?
We start at 7:30 a.m. and go through the day's schedule and all the memos. Then we start making baguettes and kavring for Operabaren brioches for Operakällaren. Next, we divide up the mise en place list between us.
How do you organize the work within the team?
There are five of us in total. Norah works with Operakällaren starts at 3 p.m. every day—she is responsible for serving the desserts and arranging the mignardise trolley. Lisa is very good at making pralines, so that is her area of responsibility, but we all help to decide on their flavor and appearance. The rest of us share the tasks fairly evenly. Previously, the roles were more divided, but now we work more together – everyone does everything, and it's great fun!
Is there any ingredient you never tire of working with?
Vanilla! We use enormous amounts of vanilla in this house! Emanuel thinks it enhances the flavor, so it's in almost everything we make.
Do you have a favorite dessert?
I love making ice cream—my favorite is pistachio. When I eat dessert myself, I like classics such as crème caramel, tarte tatin, or a good tiramisu.
You are also the house herring master – tell us about that!
I worked for many years at Sturehof, where we pickled enormous quantities of herring, so it's second nature to me. This year's Christmas buffet includes Stenborgarsillen – a creamy herring with bitter orange, cumin, and other spices, where we also use the spirit in the marinade. We have just tried out a herring flavored with Pastis and Vadouvan, which is a French curry with a magical aroma.
The Christmas buffet is in full swing – what does the dessert table look like this year?
It's packed with goodies! Homemade sweets such as fudge, chocolate toffee, and brownies with browned butter, soft gingerbread with lingonberries, our own version of almond shells, cheesecake, truffles, cookies, jam cookies with saffron, and homemade toffee.
Is there a dessert you dream of creating, but haven't found the right shape for yet?
Emanuel has long dreamed of a meringue swan – and we've started working on it. It just needs a little more work before it's exactly how we want it!
What do you think a truly memorable dessert should evoke in the guest?
It should be a pleasant way to end the meal—not too heavy, with a nice freshness.
If you weren't working in the restaurant industry, what do you think you would be doing instead?
A photographer! Preferably with a focus on food photography and styling.
Is there a smell or taste that takes you back to your childhood?
Kroppkakor (potato dumplings). I love them – with lingonberries, butter, and cream. And then there's my grandmother's blueberry pie with vanilla sauce – the smell of it always makes me think of her.
What is your favorite restaurant?
I have several... Restaurant Bord, Bar Nîmes, Ett Hem – and Triton in Söder.
How do you relax when you're not working?
I like to travel to Italy in the winter to go skiing. Otherwise, I enjoy being outdoors, picking mushrooms, spending time with my boyfriend, cooking, or going out to eat.
If you could take one thing home from Operahuset what would it be?
A really expensive champagne or the duck press in the dining room.
What song would be the soundtrack to your life?
"Level Up" by Veronica Maggio.
If your life were a cocktail, what would it be, and why?
All or Nothing. It's so incredibly delicious that it's impossible to describe—and it also has a history that's connected to the house.
Why is it so much fun to work here?
It's the pace, the energy, and the atmosphere. There's always something happening here, and I love being in an environment where passion for food and craftsmanship permeates everything. There's so much love in this building!
