The best cafés and coffeehouses of type "Bakery" in Oslo
Leather banquettes, bentwood chairs and stucco details give this bakery (opened 1998 as the first of 21 locations across Oslo) a timeless, continental feel. After the dough rests overnight, the crusty loaves are ready to eat in the morning. The sandwiches make the most of the house bread.
Frédéric Aguerre missed proper French pastry, so in 2018 he opened this crêperie near Majorstuen tram, complete with French tiles and Parisian atmosphere. The galettes are made the strict Breton way with only buckwheat flour, salt, and water. The coffee comes from Lippe Kaffe.
A peculiar yellow house sits beside Kampen church, busy since it opened in January 2021. Built by a baker in 1878, the heritage-listed building is now home to some of Oslo’s finest cardamom buns. Laura Raubaite and Andrea Marambio bake with organic stone-ground flour from Holli Mølle.
A chocolate Eiffel Tower greets visitors to Théo Romer’s Parisian-inspired patisserie. He arrived from France at just 19 and opened his own shop five years later, in 2020. The lemon pie and the Oslo rolls (round croissants with rich fillings) are his bestsellers. Coffee from Lippe.
Between the botanical garden and the sculpture park at Klosterenga, the French-Italian baker Quentin Coudert pairs specialty coffee with seasonal pastries. The canelé, with a crisp outside and a custardy core, is the bestseller; the macarons hit the sweet spot with their balanced taste. Open weekends only.
Norway’s first Debio-organic bakery started in Bergen and brought its transparent baking philosophy to the trendy Grünerløkka neighborhood in 2002. This Oslo flagship bakes everything on-site: the namesake “good bread” as well as skillingsboller, brownies, and more. Vegan pastries are available.
When Martin Fjeld started in 2012, he delivered 30 loaves a day by foot and bus. He rediscovered ancient grains like Øland wheat, emmer, and spelt, all stone-milled at Holli Mølle. Today, his bakery supplies over 30 Oslo restaurants, and his book “Sourdough” is available in several languages.
After Kveitemjøl, Nils-Olav Heggdalsvik opened his second bakery in 2023, but chose a different name to keep it from feeling like a chain. Mjøl (“flour”) operates with the same craftsmanship, but offers bolder, more playful creations like the best-selling pistachio knot and sourdough pizza.
Norway’s oldest bakery in continuous operation was founded in 1861 by master baker Arnt Hansen. His son Haakon introduced kneippbrød in 1895, licensing the whole-wheat recipe from German priest and naturopath Sebastian Kneipp. Some thirty outlets now span the Oslo region.
A certified craft bakery since 1908, now in the hands of the fifth generation. The ovens start at 3 a. m., and by morning fresh loaves and buns have made their way to eleven locations across Oslo. Sourdough, cinnamon buns, layer cakes: all are made from recipes passed down through the Nordby family.