Skip to main content
NOW AVAILABLE IN ENGLISH AND WITH INTERNATIONAL SHIPPING!

RENÉE VOLTAIRE

WITH A FIRST NAME THAT MEANS REBORN AND RENEWED

With such an ancestor, could she be anything other than a dogma-challenging food philosopher? With a grandmother who ran a pastry shop and a father who was a hobby inventor, could she be born anything other than a pleasure creator? Slow down, everything takes time in the food business. Renée had to start by working her way through French Ikea restaurants, Nordiska Kompaniet's rooftop restaurant and a number of classic Stockholm restaurants. Then the legs of the cook and waitress were strong enough to support their own entrepreneurship.

It started with Café Oscars at Karlaplan, where grandma received a tribute in the form of the biggest cinnamon buns in town. Then in rapid succession came the cookbook Systrarna Voltaire and several bakeries, cafes and lunch bars under their own name. And a couple of buns in the oven.

Children are now not very compatible with the restaurateur and baker scheme. Renée therefore started close to the idea of ​​her own brand. One that could accommodate her growing interest in plant-based foods and treats with less sugar. NK Saluhall believed in the idea and launched a couple of trial products in 2005. Since then, one and the same question has been grinding in Renée's head: What else can I do that is both more useful, better and tastier?

The answers have now piled up in the form of hundreds of products, dozens of books and a vegan store concept as well as a matcha and cactus bar. And that nagging question shows no signs of abating just yet.