«It began seven years ago as a way for then-homesick me, to document my mother’s best baking recipes. Many of these recipes are handed down from generation to generation, and become traditional desserts at holidays and celebrations. This proved to be the easiest way to make a home away from home for me, as I had always been flirting with baking and cooking as well.

I started with home-made sweets, then joined a couple of pastry schools and from there everything started to roll on.

I now bake full-time in my studio, photograph all my cakes and sweets from my kitchen.

When I was coming up with my business idea and products, I knew I would offer some unfamiliar tastes to the people of Trondheim, as the traditional bakeries are still going strong here. So it took me offering them cakes and pies for free so they could get a taste. And I will say they have really proven popular!

I have always wanted to stick to an unfussy baking style, although my desserts vary from traditional recipes, whose individual steps aren’t tough to do , like Babka, which originated in Eastern Europe and I won’t beat around the bush here- it is more a labor of love than precision and knowledge, to entremets – the mostly recognized as beautiful cakes layered with contrasting flavors and textures.  

Besides the classic recipes for cakes that can serve any occasion in someone’s everyday life, I like to bake with the season, to take advantage of what nature has to offer in different times of the year, always buying my ingredients from local producers and bringing loads of flavors into my desserts.

I love creating for my customers, making them happy and bringing smiles to their tables. «