Laskiaispulla (or semla) is a seasonal pastry that is one of Palm Beach Bakery and Café’s most decadent offerings, and pays homage to the bakery’s Scandinavian influence.

Bakery owner Jouko Vaskivuo’s description of this pastry as “creamy, almondy, and rich” is simply put, but apt. This plump pastry is made from sweet dough, similar to egg bread, but with a softer texture and a flavorful punch of cardamom. It is filled with a sweet almond paste and heavy whipped cream. Then powdered sugar is sprinkled over the top to finish. Traditionally, Laskiaispulla is eaten in Scandinavian countries, particularly Finland and Sweden, during February and March as part of Christian Lent traditions. Vaskivuo said it is often eaten in a bowl of warm milk, and is most directly associated with snow-sledding festivals that predate Christian influences. Regardless, the pastry can easily be enjoyed alone or accompanied with one of the cafe’s many coffee or tea offerings. THE INFO: Palm Beach Bakery and Café, at 206 E. Ocean Ave. in Lantana, is open Monday to Friday from 8 a.m. to 5 p.m., and Saturday from 8 a.m. to 3 p.m. The café is closed on Sunday. Phone: (561) 585-0222. | Directions, invite a friend