Another staple in the traditional Norwegian kitchen, the Flatbrød, an unleavened, wafer thin and crispy bread that was the sustenance for centuries. We still love it to this day!

This quick and dirty brownie is the only cake this skipper knows how to bake. And to be totally honest, it’s so downright fucking delicious you don’t really need anything else with your coffee.

This is one of the simplest, yet most delicious breads you can possibly make. The end result is so incredible we often munch it just plain with no spread at all! Or, as a lunch or dinner, pair it with a variety of cured meats, cheeses and pestos.

Warm wheats is known to every Dane by the distinctive cardamom smell, the tanginess from buttermilk, and the slightly flaky texture in the sides from where the buns have grown together. I’ve always loved the tanginess and the slightly rough texture from the wheat – and this sourdough whole wheat version enhances exactly this tangy roughness.

You may be wondering what the fuck is this “stretch and fold” he’s yappin about now. No – it’s not a yoga exercise, it’s a BRILLIANT no-knead technique everybody can do, and is superior to ANY kind of baking machine out there.

Being a Norwegian with a Danish wife can be challenging. Like you can’t get proper Danish rye bread in Norway. There are bakeries that have something they call Danish rye – but it’s not. Usually not even close. Or it’s dry and dense AF. This is everything but.

I’m not fucking around with big, empty promises. But I’ve tried brioche buns, regular buns, pretzel buns, whole grain buns and whatnot. These potato burger buns are simply the shit.