Some things you just don’t change. A lot has happened since Anna Karlsson baked her very first Swedish Thin in her little backstreet bakery in downtown Stockholm, Sweden. Today her Swedish Thins, or “Pepparkakor” in Swedish, are known all over the world. But the recipe Anna used back then hasn’t changed one bit. It is still her wonderful mixture of spices: cinnamon, ginger, and cloves. They are still carefully crafted, always using traditional baking trays which gives the Swedish Thins their delicate crispness. Perhaps that’s why Annas are Sweden’s most loved Pepparkaka – and have been since 1929.