Sara Aasum Hultberg was born in Stockholm in 1990 and grew up in Arvika – a small town close to the Norwegian border. A precocious talent in the kitchen, she began experimenting with her own recipes at an early age. Both her mother and grandmother worked in bakeries their youths, their aptitude for baking evident in the capabilities of this talented young woman.
Not surprisingly, Sara chose to specialize in pastry and baking during high school, and graduated with a Baker’s Apprentice Diploma. She also managed to win a gold medal in the Swedish Championship for Young Bakers in the midst of her education.
A very motivated individual, Sara received an invitation to move to New York City to work with Master Chocolatier and Executive Pastry Chef of FIKA NYC
, Håkan Mårtensson. In September of 2010, Sara moved half way around the world in order to pursue her passion for pastry and to challenge herself, both on a personal and professional level. In a rather brief amount of time, Sara earned the title of Executive Pastry Chef of FIKA NYC. She was responsible for the amazing cakes, pastries, breads found in all three of our FIKA cafe locations. After two years of living in New York, Sara moved back to Scandinavia to work for one season at the ski resort Hafjell in the outskirts of Lillehammer, Norway. Upon her return to Stockholm she was offered the position as Head Pastry Chef at Taverna Brillo
, where she came to develop and curate all desserts, cakes and ice creams. During the year of 2014 Sara received an award for Young Pastry Chef Talent of The Year as well as making it to the finals of the Best Pastry Chef Annual Competition. Before the year ended, Sara was one of the youngest ever Swedish National Champion in Pastry Arts.
After winning this prestigious title numerous doors opened for Sara and in October 2015 she will publish her first cookbook about chocolate, fudge and candy by the name “kola, fudge, knäck och bräck”. Today Sara runs her own business specializing in consulting, food styling and recipe development.