Traditional bakery chains like W.B. Samson and Baker Hansen have experienced a renaissance in Oslo but now face competition from independent bakeries such as Åpent Bakeri and Godt Brød, all offering a wide selection of baked goods. A new trend, Nordic Baking, has also emerged.
These are two bakeries worth mentioning as one. Kveitemjøl is the “original” established in the Aker Brygge area in downtown Oslo, and it's sister branch Mjøl opened a few years later in the Sagene neighborhood a bit outside of the city center. All of the ingredients used are bio-organic, locally produced, and of the very best quality. Sourdough and time-consuming, traditional processes are the key ingredients of making the breads and pizzas, and they even do a sourdough pizza as well as a lot of modern pastry products with pistasjeknuten (the pistachio knot) as the best seller.
Nils Olav Heggdalsvik, former member of the Norwegian national bakery team, is the man behind the concept. "The baked goods to be found in modern bakeries in Denmark, Sweden and Norway are pretty similar to each other, which is why this style highlighting sourdough and laminating with local flour is called Nordic Baking, and we see it spreading out into the world. One difference though, is that in Denmark you see people queuing up to get their freshly baked bread and pastries in the morning, and as this is not a tradition here in Norway it is something I’d like to see happen."
Both at the original Kveitemjøl and at Mjøl, you will find innovative pastries and other baked goods that will make you salivate from the sight alone, and rest assured that in some instances these will be unlike anything you have ever seen. Also, the selection in the two bakeries differ, so having visited one you may also have a field day at the other. When celebrity chef Gaggan Anand visited Oslo last year, Mjøl was among the places he went to check out, and he stated that if he were to live in the city, he’d go here every day.
Kveitemjøl
Fjordalleen 10
Mjøl
Stockfleths gate 60 B
Martin Fjeld runs the sourdough bakery Ille Brød using old species of grains such as Ølands-wheat, spelt, emmer and svedje-rye that are ground on stone. All the flour is bio-organic, and Martin was the first to use this making sourdough bread in Oslo. As Norwegians don’t really go out to buy bread in the morning, one of Martin’s missions has been to teach people how to make sourdough bread at home. He’s written several books on the subject and helped lots of Norwegians to a better life in bread.
At his bakery shop in the Grønland area of Oslo, he produces five or six different kinds of bread, as well as baguettes, bread rolls and the ever present “kanelsnurr” (cinnamon bun). The best-selling bread is the Ølands-bread. "It’s difficult to say if Oslo will become a bakery destination like Copenhagen. The Danes have a different history and culture, and so I have my doubts. I can still envision people moving to Oslo from other countries establishing exciting businesses here, such as Babbo", he says. Martin Fjeld won the prestigious Matprisen in 2021 and is considered the major authority on all things sourdough, so we should listen to his predictions. They just may come true.
Ille brød
Lakkegata 53
This charming café/bakery is located in an iconic yellow house next to the church in the Kampen neighborhood which is well known for its old wooden houses. The locals have to fight for a place to sit with all the people coming to visit from other parts of the city, at least during weekends if the weather is nice. Farine is famous for their tasty sourdough cardamom buns and a lovely sourdough bread. Laura Raubaite and Andrea Marambio’s ambition, when they established Farine, was to sell the city’s very best buns, and you should most certainly check them out as they just may be unparalleled elsewhere. Needless to say, local ingredients bought from independent suppliers is very important at Farine and guarantees fresh and tasty products.
Farine
Thorbjørn Egners plass
Recently opened bakery, brasserie, pizzeria and wine bar in Bjørvik from the people behind Lofthus Samvirkelag and Åpent Bakeri. The head of the bakery is Diana Elizondo who used to work at three Michelin starred restaurant Maaemo.
Lutlaget
Rostockgata 124
0194 Oslo
The Asian bakery was started by Reverdy Pineda as a pop-up in 2014, and at the height of the pandemic six years later he established his first production bakery together with his wife Abelene. The colorful pastry and bread rolls are unlike anything you’ll find elsewhere, and the cheesecake is the best seller, made with four different kinds of cheese and yuzu. Another favorite is shokupan, a fluffy Japanese milk bread, used in sand (a Japanese sandwich) among other things. "We are overwhelmed by the customer response. Many Norwegians have traveled extensively and recognize our products from Asia", says Abelene Pineda, disclosing that exciting news will be coming up, such as an Asian Brunch concept.
Bread N Butter
Sandakerveien 106
PAN by Bread N Butter (opening soon)
Sandakerveien 101 B
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