" Why This Norwegian Bakery Became a Local Favourite!"

Time just like sitting and listening to her Twelve kroner 11 nilsål Parmesan mostarda Lars Lian baker and confectioner I started my apprenticeship in confectionery in 1979 when I was 15 years old That means 46 years ago Then I did my apprenticeship and afterward I completed my master's training And then I had training and practical experience in Vienna followed by further training in Switzerland and Paris Benedikt so it's us together with Camilla Kåhle and Marit Kåhle Benedikt is my son and Camilla is Marit's daughter Purebred family baker So it's going to be a pistache And chocolate He's got a bit of a wobbly roll going on So I guess I feel like I was trained as a baker back in the day in 1984 or 1985 If I look at what I could do back then compared to now the level of professionalism is clearly different Back then there were so many shortcuts Since I trained as a baker there were so many shortcuts involved So right after I became a certified master baker I couldn't actually bake I wasn't very good without the backup as there were so many shortcuts Compared to how we bake today I think we're far behind It's been perhaps 30 40 or 50 years now We're much more aware of LTE time birth for gluten rest period rest time So it's much more thought out First and foremost people and then raw materials And then it's about trying to care a little and being a bit creative Today I find a lot of inspiration Now I'm talking to myself I think the family might be coming over soon since we're often in Copenhagen and Stockholm A great deal of innovation and excitement is happening In terms of baking I'm probably heavily influenced by the French I think French pastries or bakeries are the exception these days I'm not sure we're often in Copenhagen