Jury of the year 2025

Anton Alvarez

Artist

Anton Alvarez is an artist who pushes the boundaries between art, craft, design, and architecture. Using self-built machines and experimental working methods, he creates sculptural objects that challenge conventional ideas about material and form. His work has been exhibited at leading museums and galleries in Sweden and internationally, and he is regarded as one of the most innovative voices in his field.

Gingerbread dough can be quite tricky to work with. How would you approach this material?

– I’ve made gingerbread houses before and know it’s a fragile material. You have to think about construction and find a balance between structure and form. It’s important not to work against the material — in this case, the gingerbread dough — but to listen to what it wants. What happens when I expose it to heat? In the oven, it usually bubbles and expands. The baking process itself is interesting and something I’d like to explore further.

What’s your strongest gingerbread memory?

– My father, who is from Chile, embraced Swedish traditions when he came to Sweden in the 1970s — like making gingerbread houses, preferably as large as possible. He worked as a preschool teacher, and making gingerbread houses was his way of expressing his creativity. All of us siblings got to help out.

Rahel Belatchew

Architect

Rahel Belatchew is one of Sweden’s most forward-thinking architects. She is the founder of the architecture firm Belatchew and is known for her visionary approach to urban development, where sustainability, innovation and social values are central. Through projects such as the wooden skyscraper Strawscraper and various experimental initiatives within Belatchew Labs, she has made a name for herself both in Sweden and internationally as an architect who dares to challenge conventions and rethink the future of the city.

Your strongest gingerbread memory?

– I have lived in France and spent some time in Belgium. There, you were often served thin, crisp biscuits with your coffee called speculoos. They reminded me of gingerbread and always made me feel a little homesick.

From an architect’s perspective, do you have any advice for all the bakers out there?

– Make sure you know your structure, so the house doesn’t collapse!

Hilma Strömberg

Pastry Chef

Hilma Strömberg was named Pastry Chef of the Year 2024, earning the title of Swedish Champion in Pastry Arts. She is known for her skill and elegance in both flavour and presentation. In her daily work, she is a pastry chef at Clarion Hotel Draken in Gothenburg – but now she’s heading to Stockholm to join the jury for the exhibition Gingerbread House 2025.

Your strongest gingerbread memory?

– It goes back to when I was a child, maybe around 12 to 14 years old, sitting and sketching designs for gingerbread houses, making the dough, rolling it out and then assembling and decorating everything. It was a long but very fun project!

How do you make the fluffiest royal icing?

– Dare to whisk the icing; don’t just stir it together. Start by whisking the egg white. When it begins to form a fluffy foam, whisk in the icing sugar gradually, preferably sifted to avoid lumps. Finally, add a bit of lemon juice and whisk until the icing is fluffy and firm in texture, avoiding too high a speed so it doesn’t become overly thick. This makes it easier to pipe and create clean, beautiful patterns.

Hilma’s best tips for building a gingerbread house that holds:

1. Make sure you have good sketches and templates.

2. Roll out the dough a little thicker than you would for regular gingerbread cookies to give the structure stability.

3. Trim the pieces as soon as they come out of the oven, and refine the edges with a zester or sandpaper once they have hardened.

4. Glue everything together with melted sugar and let the construction set completely before decorating. You can use supports to ensure everything holds its shape and stays straight.