Artist Talk with Matías Di Carlo

On Saturday, March 9, Artipelag invites you to the finissage for the exhibition The Interval featuring Matías Di Carlo, which has been displayed in The Studio throughout spring. There will be an Artist Talk between Matías Di Carlo and Artipelag's curator Adam Rosenkvist.

Di Carlo's sculpture Crossroads will be inaugurated in connection with the finissage. The work became part of Artipelag's outdoor exhibition Sculpture in Nature during the summer of 2023 and is now being repositioned on the meadow near the Lillemor parking lot.

Belgian artist Berlinde De Bruyckere’s large-scale sculptures and installations of wax, wood, textile, metal and horse hide are executed in an unmistakable artistic style. Grappling with the existential human condition, De Bruyckere’s work addresses human vulnerability and fragility, desire and suffering, resilience and transformation. Opening on February 3, the comprehensive exhibition No Life Lost is the first presentation of the work of De Bruyckere in Sweden.

Artipelag is happy to announce that the exhibition The Interval with artist Matías Di Carlo will be extended. The exhibition will be displayed in the Studio until Sunday, March 10. 

Artipelag's Head of Pastry, Annie Hesselstad, became the 2023 Nobel Pastry Chef, but she also created last year's Nobel Dessert.

Throughout the year, Bådan Café & Pâtisserie has been serving a pastry inspired by the dessert presented at the 2022 Nobel Banquet. This weekend marks the final serving of the pastry, after which there will eventually be room for a new pastry inspired by the 2023 Nobel dessert.

Take the opportunity to enjoy the Nobel pastry of 2022, either at Artipelag or pre-order it and indulge in it while watching the live broadcast of the Nobel Banquet on Swedish television this Sunday.

After a long wait, it is finally official that Artipelag's head of pastry, Annie Hesselstad, is responsible for the dessert at the 2023 Nobel Banquet, a task she performs for the second consecutive year. What the guests were served was officially revealed once all guests were seated in the Blue Hall at the City Hall on December 10 at 7 pm. 

The inquiry about whether Annie Hesselstad wanted to be responsible for the Nobel dessert for the second year came on a leisurely spring day just as she was heading out to the ski slopes. When she saw who was calling, she wondered, "What if I get the question again this year?"

– I did not take it for granted, and I feel incredibly honoured to have been entrusted for another year. Since the whole journey last year was such a fantastic experience, I didn't hesitate to say yes, even though December is a hectic month with the Nobel dessert and Christmas buffets at Artipelag.

The Nobel Dessert of 2023

The dessert consisted of a baked chocolate cream with a compôte made of lingonberries from Mockträsk outside Boden, flavoured with tar syrup. This was accompanied with a chocolate sablé and lingonberry toffee, accompanied by meringues and cream made of lingonberries and a fresh crème fraiche parfait.

– The dessert is a tribute to Sweden with flavors and producers from north to south where northern lingonberries take center stage, says Annie Hesselstad.

The warm-up to the Nobel Banqueteffort

Annie has carried out the preparations for this year's Nobel dessert on her own.

– I have more knowledge now and feel a greater sense of calm about this year's task. I am incredibly grateful and happy to have almost the same pastry team with me at City Hall again this year. It's going to be very fun!

– This year's Nobel chef, Jacob Holmström, is someone I know and have wanted to work with for a long time. He is reliable and calm, and it feels super fun that we finally get to work together.

However, the solo work has involved a great deal of secrecy as there has been no one to bounce ideas and thoughts with. Among other things, Annie reveals that her colleagues in the pastry kitchen at Artipelag thought she was getting married because the planning assignment was referred to as "The Wedding."

Artipelag's janitorial services have been involved in the preparations, helping to build a structure for this year's Nobel dessert. Of course, they have been entirely unaware of what the structure would be used for.

The 2023 Nobel Dessert will be presented on December 10 at 7 pm.

For press images, kindly visit our pressroom. For interview requests and related topics kindly contact mats.alderbrant@artipelag.se or josefin.sahlin@artipelag.se.

On November 25, the new edition of the book "Artipelag – Art Meets Nature" will be launched, a richly illustrated work about the magical destination at Hålludden. The book presents the nature, the art, the food, the activities and architecture of one of Sweden's most beautiful art museums – Artipelag.

Just twenty minutes away from Stockholm by bus or car, an experience for all the senses awaits. In the book about Artipelag, the reader can explore the art gallery, the restaurant kitchen, the pâtisserie, grand events, and the surrounding nature. The book highlights all the components that together contribute to the experience that is Artipelag. At the same time, the reader gets to learn the background story: how the vision was born and what happened when the main characters, the entrepreneurial couple Björn and Lillemor Jakobson, and the architect Johan Nyrén, met and embarked the work on what Nyrén later called "a magnificent invitation to the public."

The book release takes place in Artipelag's Design Shop on November 25 at 2:00 PM. Björn and Lillemor Jakobson will be present to sign the book, which will be sold at a special price during the day. A perfect Christmas gift!

Artipelag's beautiful coastal boardwalk has been extended with a detour to Bigert and Bergström's sculpture Solar Egg. During the autumn, the extension has been built, and now the construction is finally complete. The extended boardwalk provides increased accessibility for people with mobility challenges, as now everyone can experience the Solar Egg.

In connection with the expansion, Artipelag's head pastry chef, Annie Hesselstad, has created a Solar Egg pastry that will be available for sale during weekends at Bådan Café & Pâtisserie starting this weekend. The Solar Egg pastry consists of a pistachio base with crisp, yogurt mousse, bergamot and pear cream, pannacotta flavored with verbena berries, lemon glaze, and a decoration of gold-colored chocolate shards.

From October 25th, Artipelag will be open until 8 p.m. on Wednesdays.

Now visitors can enjoy exhibitions, experiences in the Artbox, food, and drinks in Bådan Café & Pâtisserie, and design in the Design Shop even after working hours.

Welcome to spend a Wednesday evening at Artipelag.

On October 4th, swedes celebrate the official Cinnamon Bun Day. Even though the pastry is common in other parts of the world, the cinnamon bun is one of the most popular pastries in Scandinavia. On Cinnamon Bun Day (Wednesday, October 4th), Bådan Café & Pâtisserie offers a freshly baked cinnamon bun with coffee or tea for 70 SEK (regular price 85 SEK).

Artipelag also offers a pre-order of cinnamon buns for takeaway with a pick-up in Bådan Café & Pâtisserie on Wednesday. The cinnamon buns can be bought individually for 45 SEK or as a pack of two for 75 SEK.

In connection with Denise Grünstein's passing, Artipelag is organizing a memorial exhibition featuring her works. The exhibition is titled Aftermath and will showcase Grünstein's artistic career, focusing on the highlights from the 1980s onwards. Aftermath opens on October 14, 2023, and runs until January 7, 2024.