Gloria Johnson was born to parents who had immigrated from Sweden in their youth. While she remembers many of the foods her mother would make, she did not begin making pulla until about 2007 when a local woman brought some loaves to their annual employees party. Gloria has since made a couple modifications, or giving it a “Swedish touch” as she calls it, by doing two rounds of egg wash and sugar. Learn more about Gloria’s baking at “Gloria Johnson’s Finnish Bread with a Swedish touch.”
Fieldwork conducted by Mirva Johnson with support from the Wisconsin Arts Board.