Opening hours bakery and café

Saturday June 1th 2024 will be the first opening day in our new bakery.

We will have a big celebration in the yard one of the weekends this summer!

June 01th - June 13th

Friday at 11-17

Saturday 10-14

June 14th - August 11th

Thursday-Friday at 10-17

Saturday at 10-14

Sunday at 11-14

August 23th - December 23th

Friday at 11-17

Saturday 10-14

Bakery and café in Løo

In our bakery, we use organic ingredients from Norway, not only because they have exceptionally high quality, but primarily because the farmers do not use pesticides and artificial fertilizers.



The eco-farmer collaborates with nature, thus ensuring a much greater biological diversity both above and below the ground than in conventional agriculture. We dare to say you can taste the difference! A warm welcome to our small bakery with a big heart for genuine ingredients!

Artisan bakery

In our little organic bakery and café, we bake everything by hand in stone ovens. We create sourdough bread, cinnamon buns, almond knots, croissants, large pretzels, scones, focaccia, and a variety of other pastries that change slightly with the seasons and customer preferences, as well as the baker's inspiration.


Our pastries are made with ancient grains of stone-ground, organic flour from farms in the eastern part of the country. It is possible order breakfast during your stay.


The bakery is under construction during the winter/spring of 2024 and will open on June 1st.

Why sourdough

Baking with sourdough has ancient traditions, going back over 5000 years, and is the original way of baking bread. Sourdough bread is a healthier alternative to yeast-leavened bread because it is easier for the body to digest, providing better nutrient absorption. A good and healthy bread requires only 3 ingredients: flour, water, and salt. Additionally, incorporating various fiber-rich ingredients like nuts, seeds, and whole grains into the bread is beneficial for the many good bacterias in the gut.

Ancient grains were also a natural choice for me, even though their baking properties are not as good as those of more refined varieties. For example, ancient wheat varieties like einkorn, emmer, and spelt have weaker gluten and higher content of essential nutrients compared to modern wheat. In all our sourdough breads we use ether a sourdough starter based on rye and land wheat or spelt.

The baking process spans several days: the starter culture is fed over two days, the dough is prepared on the second day, and in the morning of the third day, the bread is baked in our stone ovens. In sourdough, leavening occurs due to natural lactic acid bacteria and wild yeast present on the grain. This allows us to ferment and leaven the dough without adding commercial yeast. A crucial factor in achieving good and nutritious bread is primarily time, A LOT OF TIME, allowing the sourdough to mature at its own pace and let the rich flavors of the grain develop, giving the bread its distinct character.

The fermentation process in sourdough leads to the breakdown of phytic acid, an anti-nutrient naturally present in grains, nuts, and seeds. Phytic acid binds nutrients and essential minerals, making them unavailable to us in yeast-leavened bread and untreated seeds and nuts. Breaking down phytic acid results in better nutrient absorption and releases minerals, making them more easily absorbed in the intestine.

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