When, where and how did you first get the idea of a Swedish espresso bar in New York?Lars has always been a coffee and chocolate lover, so he got the idea when he was here in New York five years ago. Both of us are big fans of the Swedish fika tradition, and we're also very good at having fika!How would you define the Swedish word "fika"?Coffee break is the simplest translation, but to call it a fika, you need to have cookies, cinnamon buns or some other kind of pastry with it.Nowadays you can buy lingonberry jam and crispbread in many local supermarkets. What in Swedish food culture appeals to New Yorkers?People appreciate the freshness – pure flavors that aren't muddled or mixed up.What do you predict will be your bestseller?The smörgåstårta!What has been the most challenging part of opening your own business?To have patience with things you can't do anything about.Photo: Fika, courtesy of Lars Åkerlund