Open Bakery Frydenlund is a craft bakery established in 1998 by bakers Emmanuel Rang and Øyvind Lofthus. The bakery focuses on quality and tradition, and uses pure, natural ingredients in the production of its products. The selection includes a varied assortment of bread, buns, baked goods, sandwiches and salads, as well as freshly squeezed juice.
The bakery is known for its approach to baking, where emphasis is placed on the use of smaller machines and more human labour. This results in long resting times for the doughs, which gives better durability, taste and colour. Open Bakery Frydenlund avoids additives and fatty products in its bread products, and the baker's skill, together with variations in flour and weather conditions, can affect the final product. This artisanal work is time-consuming, but contributes to products that the bakery is proud to offer.