Some call me the Swedish chef, others know me by my Vegan Pastries that are to die for. Those who have tasted my culinary delights, whether vegan or conventional, consider themselves fortunate to have experienced the flavorful extravaganza and blissful palate that graces their tongue. And I pull a mean espresso on top of that. I've baked from Stockholm, to New York, to San Francisco. That's that.