This organic bakery chain started with idealistic principles about sustainable farming and whole grains, then discovered that dense seeded bread and expensive principles don't always win over Norwegians raised on white bread. The coffee is decent, the pastries lean healthy without sacrificing taste, and the sandwiches feature organic ingredients that justify higher prices. Multiple locations serve the health-conscious Oslo crowd who want to feel virtuous about their carbohydrate consumption.
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The cinnamon buns balance indulgence with whole grain virtue. Sandwiches on their seeded bread are substantial and feature organic meats and vegetables. Coffee is sourced ethically and prepared competently. Salads work if you need something green. Everything skews healthier than standard cafe fare, for better and worse.
Morning from 7-9am captures fresh pastries and morning energy. Lunch from 12-2pm brings the office crowd for sandwiches. Weekday afternoons are quieter. Multiple locations mean you can usually find one that's not packed. Most branches open early for breakfast runs.
It's a chain with the pluses and minuses that implies—consistent quality, somewhat sterile atmosphere. Prices are moderate to high given the organic sourcing. The health-forward approach means less butter and sugar than traditional bakeries. Seating varies by location. They take sustainability seriously, which means some packaging and practice choices that might seem precious. Multiple locations throughout Oslo and Norway.