Tickets 🎫 order for Feb 27, 2021 CC03 - Maximilian Hansen & Chris Mead- Semla & Tea (English) in Internet in ausschließlich online from Impro Fest Online

This workshop will start by making Semla with Maximilian Hansen and conclude in drinking tea with Chris Mead.

Maximilian Hansen has improvised around the world for over 15 years. Max loves the fellowship that is such a big part of the improv community and the worlds that improv can create - at any time and in any place. Max is the founder and artistic director of Mind Melt in Uppsala, Sweden. Max is also a proud member of Ohana, a project that gathers improvisers all over Europe to exchange experiences and further explore the world of improvisation. As an improviser Max is curious, as a cook Max is decent at best - but he loves his pastries!

Semla is a sweetened wheat bun filled with almond paste and whipped cream, and it is way more delightful to eat than it sounds like. It's traditionally eaten on "fat Tuesday", according to the myth the semla was invented when a former king couldn't get enough sweets to feel satisfied.
True or not the first sign of anything resembling a semla appeared in Stockholm in 1679. There's even similar traditions all over Scandinavia, Finland and Estonia.
For a long time a semla would only be eaten around Fat Tuesday, there's actually incidents bakeries have been fined for selling them too early! Nowadays we've such barbaric behavior, realizing a semla is something you need to get your hands on more often than one day a year. So now you can get a semla november to april, without risk of a fine!
Today there's also a wide variety of different types of semlor, I'll tell you all about them. Once you've learned to make the original you will have no trouble making up new varieties for yourself. We'll also look at a few different ways of eating a semla - that's right, it's not the easiest thing to do, and of course there's a "right" way to do it!