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A Night in the Storm’s Centre

A Night to Remember

In 1986, Kråkenes Lighthouse was automated, and a few years later, the last lighthouse keeper had his final night at Kråkenes before everything was fully automated. Even though there is no physical lighthouse operation anymore, Kråkenes Fyr houses both a café and overnight accommodation. What previously was the lighthouse keeper’s quarters have been refurbished to a Storm Suite, a room housing four people on the lighthouse’s top floor. From its windows, you see straight into the horizon, with nothing but the north sea in sight. On stormy nights you hear the sound of 30 m/s winds dancing around the hundred-year-old building, you see the waves bash against the cliff and you see water hitting the windows dozens of metres above sea level. In the middle of a Norwegian winter storm, you feel quite tiny. But it absolutely is a night to remember.

Centre of Storms

Kråkenes is one of Scandinavia’s most windy places. Being located on the very tip of Vågsøy, an island stretching into the North Sea it is no surprise it sees dozens of storms every year. The last 50 years, the Norwegian Meteorological Institute has observed around 150 hurricanes and a record high 61,7 m/s gust of wind. Throughout its lifetime, the lighthouse has been exposed to enough seawater to rust its steel roof bearings. Kråkenes Fyr is a place characterized by the weather.

A Shining Sun

Although the weather here may be though most of the year, this can be the perfect place to spend a warm summer evening. The lighthouse is facing westwards, and on days where the sky is clear, you see the sun slowly dipping into the horizon. Here you can enjoy a warm cup of coffee or an ice cream cone on in the lighthouse café while the sky turns fiery orange and the seagulls fly over you. Storm or sunshine, there is no doubt this is a place where you create memories.

Interesting read? Here at Nuet, we publish weekly posts about everything Scandinavian, from cuisine to culture. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.  And, if you’re super interested, you could sign up for our newsletter at the bottom of the site, and get a chance to win a free bottle of Nuet Dry Aquavit.

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Home to a World Champion

Starting Small

Founded in 2003, Tingvollost started small, really small. The family business consisting of a girl and her parents started producing their cheese in a spare bathroom, no larger than a king-size bed. With the small chambers and just a few cows in the barn, they slowly developed something that one day would turn out to be the world’s best cheese. In under three years, their cheese business seemed to go quite well and they built their first manufacturing facilities right beside their house on Tingvoll. Since then, the family business has grown rapidly and is now producing 32 metric tonnes of cheese a year. 

The World Champion

Tingvollost’s flagship cheese, Kraftkar is a bleu cheese awarded the title of world champion in the World Cheese Awards in 2016. Bleu cheese, also called blue cheese is cheese characterized by the Penicillium mold leaving blue spots throughout the cheese. The cheese’s flavour can be described as salty, but sharp. Kraftkar’s distinct feature is a shy sweetness packed in a creamy and grainy texture which melts on the tongue. It is no surprise it has taken years to perfect this kind of cheese, but patience rewards. In their 17 years of business, they have won 16 world cup medals and countless various awards on local, national and international scenes. 

“I say that we still haven’t made the best cheese possible. Therefore we work every day to make every bit of cheese even better than the last.”

Kristin Waage, TIngvollost

Dairy Art

Good cheese is a craft, therefore all the cheese made at Tingvollost is made by hand, all the way from udder to store. Kristin says that the only machine in their facilities is the dishwasher. Their produce is ultralocal, literally being produced under the same roof as the cheese factory. On the other side of the wall, there are around 30 cows enjoying hay from local fields, producing organic milk bound for the cheese factory fresh from the cow. The family at Tingvollost believe that animal welfare is the key to good cheese. Therefore the cows live in large facilities fed the best hay possible, as well as having the option to go outside whenever they want during the summer. Here the barn doors are always open, for cows and visitors alike. Happy cows equal good cheese.

Interesting read? Here at Nuet, we publish weekly posts about everything Scandinavian, from cuisine to culture. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.  And, if you’re super interested, you could sign up for our newsletter at the bottom of the site, and get a chance to win a free bottle of Nuet Dry Aquavit.

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Lodging in a Magical Landscape

Inspiring Design

The sky lodges’ design is inspired by the surrounding fjord, Lysefjorden. During thousands of years, a giant glacier slowly carved its way into the mountain under it and shaped the fjord as it is today. On its way down, it brought large boulders and placed them around the fjord. Fascinated by this phenomenon, the architects chose to make The Bolder resemble the boulders around the fjord. Unlike the actual boulders, the sky lodges were thought to have a minimized impact on the surrounding flora, therefore they are built on a single column with two additional supports for the stairs, making its footprint the size of a bucket. This practice is an example of a modern Norwegian design ideology; creating great moments in the Norwegian nature, with as little industrial impact as possible. With large panoramic windows, the sky lodges feature a magical view of the Lysefjord.

Interested in unique architecture in the Norwegian mountains? Then we suggest reading our story about Viewpoint Snøhetta, The Box in the Mountains.

Scenic Surroundings

The Bolder is located in Lysefjord, one of Norway’s most iconic fjords. Carved by ancient glaciers, the 42-kilometre long fjord is surrounded by rocky granite walls rising a thousand metres above sea level. Lysefjord is home to grand mountains and picturesque viewpoints, as well as Preikestolen, the cliff that has become one of Western Norway’s most visited attractions. You can see the resemblance of the Lysefjord’s steep cliffs in The Bolder’s design.

Close to The Bolder we find Preikestolen (The Pulpit Rock), a 604 metre high cliff falling straight into Lysefjorden.
On this day in late November we arrived at the Bolder surrounded in fog, with almost no vision out the large windows.

A Sporadic View

Located in the heart of Western Norway, The Bolder has to serve great experiences in all kinds of weather. A night surrounded in fog as thick as porridge has to be just as great as a morning with sunlight shining through the panoramic windows. Here, the weather changes every time you turn around. This is a region where you can experience all four seasons in a day. During a stay you may arrive in thick fog, cozy up in the warm bed while the autmn rain splashes on the windows. When the clock strikes bedtime, the clouds fade away and the cold winter night appears.

Interesting read? Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.  And, if you’re super interested, you could sign up for our newsletter at the bottom of the site, and get a chance to win a free bottle of Nuet Dry Aquavit.

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The Danish Love for Sausages

A Story About Meat

For decades Denmark was on top of the list of over most meat consumption per capita. If you do a quick web search for the phrases “what is Denmark known for?” or “Danish food” it is certain that you would find information and photos of Danish meat. Although the Danish is off the meat consumption podium, they are still known for their flora of meat meals and sausages.  With a much shorter coastline and less naval territory, as well as a climate better suited for agriculture, the Danes have been less dependent on fish as their neighbours in the North. Denmark is perfectly suited for animal husbandry. Heavily influenced by the Germans, the Danes have fallen in love with sausage production and consumption.

The traditional medister sausage is a Scandinavian treat usually consumed during Christmas.

The Land of Sausage Stands

Denmark, and especially the capital of Copenhagen, is known for its ubiquity of sausage stands. Back in the ’70s, the relatively small country of five million inhabitants had right under a thousand sausage stands, the highest stand to inhabitant ratio in the world. Although it isn’t the most impressive ratio in the world, it certainly gives an impression of the Danish sausage consumption.

Jeanette’s Sausages in Copenhagen is one of the most known in the city, selling thousands of sausages a week.

The Red Sausage

Although the Danes have a rich flora of sausages, there is one in particular that represents Danish cuisine. Regarded as one of Denmark’s national dishes, the red sausage is consumed in the billions each year. It is said that the colouring of the sausage was as a result of an order to dye day-old sausages as means of a warning and marking them as cheaper than the fresh sausages. Basically, the red sausage is a red-dyed pork wiener heated in hot water. Although it doesn’t sound special, the red sausage is more than a meal, it is a culture, and a Danish culinary pride.

Enjoyed the read? Then we suggest having a look at our post about Trekroneren, one of the most known sausage stands in the world, located in Norway. Here at Nuet, we publish weekly posts about everything Scandinavian. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts. And when you’re at it, sign up for our newsletter to receive weekly updates on drinks recipes, blog posts and special offers. 

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The Swedish Lumberjack Pancakes

Simplicity Is Key

Kôlbôhttn is one of the simplest meals in the Swedish kitchen. Based on just three ingredients; barley flour, salt and water it is a simple, yet tasteful meal. Originating from Särna, a small area in central Sweden, it is said that there are as many variations of Kôlbôhttn as there are families in the area. Because virtually everyone has custom ingredients in theirs. Hundreds of kilometres north, in Vesterålen, Northern Norway, Adam and his family live. They are of Swedish descent, and even though they live in the cold north, they still honour the tradition of the Southern Swedes. In addition to the standard ingredients, Adam’s family adds some eggs and a little milk for some extra nutrients and a richer taste.

Lumberjack’s Lunch

Kôlbôhttn has its roots back in the golden era of Swedish lumber production. Hundreds of men spent hours and days in the forest logging, moving, and processing lumber. There’s no doubt that such manpower had to be fed, and it had to be done efficiently. The lumberjacks worked long and physically shifts, so they had to have all the energy they could get.  Kôlbôhttn was an energy-rich, cost-efficient, and tasteful meal, perfect for a day in the woods. They mixed the flour and salt with water from nearby freshwater streams and started cooking. The workers gathered around a makeshift oven, made by stone. It was too inconvenient to flip the kôlbôhttn in the oven, so it had to be made in two layers with fire over end under so it would get the same heat on both sides.

Today, the Swedish lumber industry is more dependant on heavy machinery and does not require the manpower it once did. As a result of this change, Kolbotten is no longer a necessity for the Swedish lumberjack, but it still lives on as a culinary tradition for many Swedes. Served with side bacon and messmörsås, a caramel-ish butter sauce, Kôlbôhttn is an unusual, but tasteful meal.

What better to acompany a plate of kôlbôhttn than a schnapps of Nuet Dry Aquavit?

Have a Drink

You should never have a meal without something to drink. When the Swedish lumberjacks worked in the forest, kôlbôhttn was usually accompanied by milk, water or coffee. But on special occasions, like the national day, midsummer or the last day in the forest for the season some celebrated the happening with a schnapps of Swedish Aquavit. Schnapps are small shots of spirits served in company with food, to celebrate both smaller and larger moments. And on that note, we suggest trying out Nuet Dry Aquavit, your own Scandinavian moments in a bottle.

Interesting read? Then we suggest having a look at our post about the 250-year-old bakery in Stavanger, Norway. Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.  And, if you’re super interested, you could sign up for our newsletter at the bottom of the site, and get a chance to win a free bottle of Nuet Dry Aquavit.

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Freezing Fingers for a Stunning Photo

The Days

Winter is coming, and for every day passing the days in the northern hemisphere get shorter and shorter. As December is closing in, the daylight above the Arctic circle slowly drifts into darkness. For some, the dark days and loss of daylight is depressing, but for others, this is the best time of year. Some of those thriving in the winter dark are northern lights photographers. Dedicated to their craft and lust for stunning images of one of the world’s most beautiful weather phenomena, these men and women spend hours, sometimes days out in the wilderness, waiting for the aurora.

The Journey I

We are in Nordreisa, a 250 kilometres drive north of Tromsø, at 69° north. Here it’s already dark at four in the afternoon, and negative degrees on the thermometer is not unusual in early November. Our batteries are charged, the memory cards formatted. We have coffee powder, water, sausages and equipment in our backpacks, and all our warmest clothes are either on our bodies or in the car. When we leave home, the northern lights are already dancing above the house, but this is no place to set up the camera. Here, light spill from the house and the international E-road passing by is too intense to capture the aurora. So we head out, on our way to a sweet spot far from light spill. After a half an hour drive we exit the main road and head up towards the mountain. We park at a small rest area where we unpack the car and head out into the wilderness.

The Northern Lights

Released from the sun’s outer layer, charged particles of plasma storms against our atmosphere. At impact, the particles’ electrons come in contact with oxygen and nitrogen around the northern and southern pole, releasing energy as lights dance over the Arctic sky. This process actually happens at all times of the day, all year. But because of the other Arctic weather phenomena; the midnight sun, we can’t see the aurora with the naked eye during the summer. 24 hours a day, seven days a week every summer, the sun is at an angle that lights up the Arctic. Anyways, now we’re here, in November, waiting for clear skies and waves of particles rushing against our atmosphere.

Northern Lights, Aurora Borealis over Norway.

The Journey II

We are completely alone here, with the sound of our shoes stepping on fresh snow as the soundtrack of our journey. We follow a trail probably made by some hikers earlier today. The sky is clear, and the moon shines down at us. We head towards the top. Between trees, around boulders, and over small brooks we wander. You can’t see them, but if you listen closely you hear them gurgling under a few layers of snow. The sky isn’t as green as when we left home, but we believe that it’s coming back. As we ascend a medium-sized hill, a few altimeters above the tree line, the clock strikes midnight. It is now -1° celsius in the air. Finally, we arrive at our destination, a spot where we could wait for the aurora in peace. I rig the tripod, while Peter sets up the campfire. Hobby photographer Peter has spent some nights waiting for the northern lights, and he knows the tricks to have a good time while waiting. You may think that the fire counts as light spill, and yes it does. But we place the fire a little lower than the camera, as well as pointing the camera into the sky, so we don’t see the ground. We should be good. The fire is up, the coffee pot is on, and the sausages are out. Now we wait.

When you’re photographing the northern lights it’s the Norwegian national cup in waiting. You wait and wait.

Peter Vang
It doesn’t hurt to have a fire and a pot of coffee while waiting for the aurora.

The Tales

The northern lights are a fantastic sight, but it hasn’t always been the beauty we see it as today. According to old Sámi myths and legends, the aurora was a beautiful sight you shouldn’t bother. Shouting, whistling, or singing to the green sky was not allowed because then the divine powers of the northern lights could come to get you. Other myths claimed that the northern lights were deceased virgins looking for children, leading to many people keeping their children inside when the aurora shined at its brightest.  Although some were afraid, many praised the aurora, and it was said that if you waved at it, it would wave back.

I remember that when we were young, someone tried to trick us by telling us that if we waved at the lights with a white mitten or scarf, the northern lights would capture us.

Peter vang
Northern Lights, Aurora Borealis over Norway.

The Journey III

We’ve been here for about an hour now, without much of a view yet. There were a few stripes of the aurora, but nothing amazing, yet. The chat goes on, and the temper is good. Even though we brought just one bag of wood, the fire is still going and there’s still coffee in the pot. We’ve checked the aurora apps, and they look promising, so we wait a little longer. As the hour hand on the watch face is closing in on two o’clock we see something. The sky becomes greener and greener. We put the coffee down and move towards the cameras. It’s showtime. The camera’s shutter speed is set to 15 seconds, meaning the camera’s sensor is exposed to light for 15 consecutive seconds, capturing the aurora’s movement in one image. The shutter opens and closes, again and again, as long as the sky is green. Then after seven minutes of stunning light, the northern lights are gone. It’s late and we have to work in the morning, so we call it a day. We had our shot and took it. We head home with a few photos ready to be processed. As we come home, the sky flares up, but it is too late now. We are going to bed. So we’ll see you around, aurora.

Did you enjoy the read? Then we suggest reading more of our stories about Scandinavian moments here at While you’re at it we also suggest following our Instagram @nuetaquavit to get instant updates on new blog posts, as well as stunning images from the Scandinavian region. Do you live on the other side of the world, and still want to experience Scandinavia? Order your Scandinavian moments in a bottle in our Web Shop.

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The Making of a World’s First

Wrinkled-Up Noses

In order to see how Nuet went from a mere idea to what it is today, we need to take it all back to where it started. Back to the St. Hans area of Oslo, the capital of Norway, in the autumn of 2018. Founder Morten Pharo Halle had been thinking about aquavit for years. Thinking about the potential in this quintessentially Scandinavian spirit. After all, Scandis drink aquavit whenever there is something to celebrate. At Christmas and Easter, the crayfish parties and the midsommar celebrations in Sweden, and the Norwegian constitution day celebrations on May 17th, to mention a few occasions. But still, despite having a dear place in Scandinavians’ hearts, aquavit was nowhere to be found outside the Scandi borders. This review of a traditional aquavit brand from the Norway Pavilion at the Epcot World Showcase in Florida pretty much sums up why that is the case:

We asked one of the Norwegian cast members her opinion of Aquavit, and we were greeted with a wrinkled-up nose. I gotta tell ya, after sipping it, I’d agree with the summation. We decided that it tasted a whole lot like cough syrup…but liquorice cough syrup, which is a little better than normal I guess. Regardless, a couple of sips were enough to confirm that this probably wasn’t something I needed to do again immediately.”

Yes You Can

Reviews like the one above made sure aquavit remained a Scandinavian secret. An acquired taste, if you like. We wanted to do something about this, and really show the potential that lies within aquavit. You can make great aquavit. You can make an aquavit so great it can improve any usually gin-based drink. You can make the world’s first aquavit that serves as a proper premium gin substitute. This was an idea shared by Benjamin Lee, one of the best bartenders in Norway. So when Morten met him randomly at his bar that autumn of 2018 and told him about his plan to make the world’s best aquavit, Benjamin was instantly interested. So interested, he soon became Nuet’s first employee, responsible for the development of the recipe for the Nuet Dry Aquavit. And in January 2019 the development phase began.

Bravery and Innovation

Aquavit is actually a quite versatile and malleable product. Simply put, it’s potato spirits infused with herbs and spices. It’s not very different from gin in that way, and it’s usually distilled the same way also. Hence, the potential in aquavit is huge, though it would take both bravery and innovation to realize said potential. Benjamin wanted to combine the best of both tradition and innovation in order to create something truly unique. He started off by taking away traditional heavy herbs like fennel- and anise seeds, and replacing them with fresher botanicals like grapefruit peel, blackcurrant and blackcurrant leaves for more fresh, fruity, citrusy notes, far more suitable for drinks, as well as being far easier on the palate. The traditional caraway was toned down, and subtle notes of angelica seeds and cubeb pepper were added for complexity and a nice long smooth finish.

A Balancing Act

However, the real secret lies in the balance, in getting the combination of flavours just right. This took more than 100 test-distillings to perfect, but during the summer of 2019, the Nuet Dry Aquavit was ready. It had passed the two litmus tests set by Benjamin and Morten; it worked perfectly with tonic water, and it was excellent in a dry martini. These are two honest drinks where there is “nowhere to hide”, so it requires the best of products, and neither Benjamin nor Morten had ever tasted an aquavit that could pass both tests. Until now.

Handmade With Love in Oslo

It seems that everything is handmade these days. Nuet is no exception, though we, in all honesty, hope to be able to automate the bottling process one day. If we are to ever reach our mission of sharing Scandinavian moments with people all over the world, this is a necessity. However, for the time being, every single bottle of Nuet Dry Aquavit gets a lot of love and attention from the entire Nuet team. Because on bottling day it doesn’t matter what your position in the company is; everyone helps out. Bottles are washed, filled, labelled, corked and packed away, all by hand. It started out as an idea. An idea of taking something that puts a wrinkle on your nose and turning it into something that puts a smile on your face.

The end result is a product that is a world’s first; the world’s first aquavit that serves as a proper premium gin substitute.
Now that you have read all this we are certain you want to have a taste of Nuet Dry Aquavit, so why not check out our webshop or order one of our suppliers, like The Whiskey Exchange, Master of Malt and Vinmonopolet.

Here at Nuet, we publish weekly blog posts about everything Scandinavian. We also suggest reading our last story about Nuet Dry Aquavit here. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.  

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Turning Waste to Gourmet

The Journey

It is Friday at 11 o’clock, and we are on our way to pick up 40 kilos of coffee grounds. With five large containers in the back of the van, we depart from King Coffee’s headquarters at Fornebu outside of Oslo. We drive a little while before we come to stop one out of three on today’s tour. This is a large office complex with over a thousand employees. Imagine the number of coffee grounds in your coffee machine every morning. Now multiply that with a thousand, and you have the amount of coffee we’re picking up. The journey continues into Oslo city centre, where we stop by a few more offices before we arrive at Vollebekk on the opposite side of the Norwegian capital from where we started. Here we drop off the coffee grounds in two containers marked with a sign saying «Gruten», Norwegian for “the coffee grounds”.

The Container

In these containers, tonnes of oyster mushrooms are produced, just from coffee grounds. Since 2014, Siri Mittet from Ålesund has run Gruten, a business producing different products out of coffee waste, like soaps and body scrubs. Two years ago Siri wanted to get into urban agriculture and figured that the coffee waste she already was collecting could be used to grow oyster mushrooms. She got ahold of two large containers and started out producing her mushrooms. Along with Konrad, which is the head of production, and a little help from some others, they grow about 40 kilos of oyster mushrooms a week.

Want to read more about urban agriculture in Norway? Then we suggest reading our story, Oslo’s Urban Agricultural Oasis.

The Demand

You may ask how large the demand for oyster mushrooms grown on coffee waste is, and the answer to that is: there is a large demand. Gruten has no problem of selling out every single mushroom they produce and are already planning to expand with a goal of doubling the production capacity by the end of next year. In the nature, oyster mushrooms usually grow on rotten trees and logs in the forest, but they are also well-suited for growing on pure coffee waste. The mushrooms are nourished by the cellulose in the wood and the humid air in the Norwegian forest. Just like trees, coffee grounds are full of cellulose and with an automatic humidity regulator in the containers the conditions for good mushrooms are perfect.

The Flavour

Although the materials are different, the mushrooms’ flavour is not affected by the coffee grounds. They still have their rich, earthy flavour oyster mushrooms are known for. This is why Gruten’s mushrooms are so sought after. Especially restaurants that want to excel in taste as well as keeping the environmental impact of their food low have Gruten mushrooms on their menu. If you want a taste of locally grown mushrooms you can stop by Txotx and Funky Fresh Foods to experience food grown from waste.

The Movement

Gruten is an important piece in an ever expanding focus on our environment, as well as where and how we get our food. Just like the Losæter Urban Farm, Gruten’s vision is to expand people’s knowledge about their food and the story behind it. All over the world, and especially in Scandinavia people are figuring out new ways to enjoy life in more enviromental friendly ways. The green wave washing over us are the reason why initiatives like Gruten exist. Hmmm.

Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.  

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The Scandinavian Surfing Paradise

It is 7:20 in the morning. The fog lays low over the lowlands of Rogaland while the winds blow in over Jæren beach. The cold saltwater waves rush onto the beach, one by one. There’s not a single soul in sight, except two guys that just unpacked a couple of surfboards from their sedan. The two, Jens and Kevin are here for a morning surf before work. They have done this a couple of times before, woken up before the rooster to venture the waves of the North Sea.

You’d think its cold, but when you’re there, in the moment, waiting for the next adrenaline rush you’re whole body is warm. It’s a great feeling, it really is.

Kevin, local surfer

Jæren, just outside of Stavanger, Norway’s fourth-largest city is known for being a great surfing spot. Unlike the rest of the mostly rocky Norwegian coast, Jæren has long sandy beaches perfect for rushing into the waves. During the summer these beaches are usually crowded, but in the middle of September you usually don’t see many, especially at this hour. It is not the weather for sunbathing, nor the temperature for beach games right now, but the conditions are perfect for a morning surf.

With wet suits on and adrenaline in the blood, the two early birds are rushing for the sea. The wind blows in their hair on the way down to the sea. Down by the water, they stop a little, hesitate for a second, then sprints towards the cold waves. The water splashes in their faces when they hit. Now the seek for the next adrenaline rush has begun.

“You look straight out into the horizon, with nothing in sight except the next wave, the next little adventure. I can’t really describe it other than it’s magical.”

Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.  

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The 250-Year-old Bakery

Centuries of Pastry

Rosenkildehaven Bageri was established all the way back in the mid-1770s and run by different people until 1833 when Børge Rosenkildehaven took over. Børge was Stavanger’s representative in the parliament while he ran the bakery, and at some point, he is said to have brought pastry to the whole parliament for a gala dinner. The last 15 years, Kjetil Jungen has run the bakery, producing around 150 bread a week. As a tribute to the Rosenkildehaven family’s legacy, every bread he sells is marked with the Rosenkildehaven seal.

The Experience

Buying bread at Rosenkildehaven is not like buying bread in any other bakery. In addition to the bread, you also experience the atmosphere in the bakery, the warmth from the centuries-old oven and the smell of fresh pastry in the air. Kjetil gladly tells customers about the bread, the produce and the story behind the bakery. 

“The difference between this and a “normal” bakery is that here you are served a story, as well as a loaf of bread.”

First, the oven is warmed up to about 550 degrees celsius, then it is cooled down to about 270 degrees before the bread is inserted.

A Time-Consuming Process

It takes time to make good products, and the rule applies to Kjetil’s bread as well. The sourdough bread takes three days to bake and prepare. When the dough is almost finished, Kjetil fires up the oven, a process that takes twelve hours. Then the bread is baked in the oven for three hours before it’s ready to be sold. Although he doesn’t produce as many breads as a normal bakery, he almost always sells out every single piece, in just a couple hours.

“We sell out every time. It takes just a couple hours before 150 bread is long gone.”

Here at Nuet, we publish weekly blog posts about everything Scandinavian. Read more at and follow our Instagram @nuetaquavit to get instant updates on new posts.