Open Bakeri Tranen was first established in 1921 as a folk restaurant and has a long history spanning over 100 years. After a restoration, the place reopened in 2015 with a new concept. The bakery offers fresh baked goods, brunch, sandwiches and coffee during the day, while Lofthus Samvirkelag takes over operations in the afternoon and serves pizza.
The bakery emphasizes quality and natural ingredients, and uses traditional craftsmanship in production. It is a deliberate strategy to use fewer machines and more human labour, which contributes to better durability, taste and color of the products. It is also a goal to avoid additives and fatty products in bread products. Variations in flour, weather conditions and the baker's skill can lead to small differences in the final product, which is part of the traditional baking tradition that Åpent Bakeri Tranen represents.
