Scan Magazine, Issue 103, August 2017

Page 96

Scan Magazine  |  Special Theme  |  Norway’s Food Scene – The Best Cafés

The craft of baking Growing up with a baker as a father, Torben Krarup has always had a dream of starting his own bakery. After finishing his education as a baker in 2000, Krarup worked as a baker both in Denmark and in Norway before, in 2013, he finally had the chance to make his dream come true and set up Kanelsnurren. By Synne Johnsson  |  Photos: Kanelsnurren

Kanelsnurren is a family-driven gourmet bakery with Krarup doing the baking and his wife, Lærke Olesen, in charge of the office work. Krarup came to Stavanger in 2003 and worked in different bakeries, but he felt that the others did not share his idea about what was important when baking. So when he got the chance to start up on his own business, he took 96  |  Issue 103  |  August 2017

it without hesitating. “The dream was to start my own bakery, because that is what I know. It would have been silly to be a qualified baker and open up a clothing shop,” he laughs.

A craft bakery With a motto that states that there are no shortcuts to good craftsmanship,

it comes as no surprise that one of the main ingredients at Kanelsnurren is time. With a long rising time and only natural ingredients, all their products are of high quality, which is their main focus. However, Krarup points out that the key to a good pastry is, of course, love. “Kanelsnurren is a craft bakery, and we are trying to make it a trend to go to the bakery and buy freshly baked bread every day instead of buying bread for five days at the supermarket,” says Krarup. “It is the experience that makes us special. You have to experience it to know what it is that is different with us,” he says,

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