Homemade Pastries Cafés in Oslo
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.
The Italian-style espresso bar, opened in 1997, uses beans from owner Robert Thoresen’s Kaffa roastery. He won the first-ever World Barista Championship in 2000. The architect-designed interior features a large green mosaic behind the counter, contrasting with the many red details on coffee bags and equipment.
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.
Continuing the success of the coffee shop at Universitetsgata and in Asia, the team opened their own roastery in 2018. It is housed in a converted stable in Gamlebyen, and the star of the space is the petrol Probat roaster once owned by Tim Wendelboe. Stop by to try coffees straight from the source.
On the main street of the Grünerløkka district, roasting happens in full view every Tuesday. The cold brew with lemon is a summer highlight: tea-like, layered, and refreshing. Pastries come from Mendel’s, and the backyard is shared with wine bar Territoriet.
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.
Floor-to-ceiling windows frame the pastry display on Oslo’s main boulevard. Founded by Younes El Khomri in 2019, the menu blends French and Norwegian classics. Cinnamon rolls are lined up next to almond macarons. The afternoon tea shows the full range (reservation needed).
Kuro (Japanese for “black”) opened in 2022 inside the F5 fashion boutique, blending Tokyo minimalism with Grünerløkka edge. The intimate space serves coffee from Kokko and Fuglen, as well as matcha with latte art, alongside pastries from small bakeries like Bakerina and Hernandez.
What started as a pop-up in 2014 has become a permanent brunch spot a decade later, especially for Japanophiles. Shokupan (fluffy milk bread) is joined by cream buns and yuzu cheesecake in the display case. The popular chicken katsu sando (sandwich) fills shoppers after visiting the nearby Storo Mall.
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.
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.
Give us this “daily bread”: Paul Grønseth’s neighbourhood bakery earns its name with honest sourdough inspired by his mother’s recipes and a baking challenge while on paternity leave. His wife and children now work alongside him and sell popular cream buns with inventive toppings. Pizza in the evening.
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.