He was a well-known chef in Oslo, tired of the late night shifts and wanting to do something completely different. After working at Åpent Bakeri for a couple of years, learning the craft properly, he left the city and turned an old shed into the vibrant heart of the village Lom. Here the bread is always freshly baked in wood-fired ovens, and they never turn to easy solutions.
To make good bread you need two things; enough time and quality ingredients.
A stop at Bakeriet I Lom is something you will remember. Our best advice is to get on the road this summer: