The cloudberries, fresh and seedy, tempered the sweetness of the crêpe was a melding of flavors I didn’t quite recognize at first. They captured the essence of the northern summer, combining the flavors of honey, oranges and raisins. Tangy and lightly fermented, it expressed the fleeting lushness of a Finnish summer. It satisfied a craving I didn’t realize I had. - excerpt from Breakfast in Helsinki
SUSAN KOEFOD holds a MFA in Writing from Hamline University, St. Paul, Minnesota. Publishing credits include essays and poems, most recently in Literary Bohemian, The Talking Stick, Minnetonka Review and June Cotner's bestselling anthologies. In addition to being a co-editor for Let Them Eat Crepes, she is working on her new novel, Washed Up.
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