Slow-fermented sourdoughs and Nordic pastries, made by hand every morning in the heart of Bergen.
🌿 Small batch · Slow ferment
Handcrafted with patienceFjord & Flour was born out of a deep love for honest bread — the kind that takes time, patience, and a real connection to ingredients. Nestled in Bergen, where the mountains meet the sea, our bakery draws inspiration from the wild, clean landscape that surrounds us.
Every loaf begins with a live sourdough starter and long, slow fermentation. Our Nordic pastries honour traditional flavours — cardamom, cinnamon, and warming spices — elevated with quality butter and stone-ground flour.
We believe that good bread is not a product; it is a practice. It takes years to understand dough, and we are still learning every single morning.
Stone-milled flour from trusted Nordic mills, chosen for flavour and character.
Up to 48 hours of cold fermentation for depth, digestibility, and crust.
Baked in a stone deck oven for that unmistakable open crumb and caramelised crust.
Day-old bread becomes croutons, crumbs, and toasts — nothing goes to waste.
Our bakers start work before dawn so that fresh bread is ready when you arrive. We're a small bakery, so once we sell out, we sell out — we never bake more than we can do properly.
Whether you're planning a visit, have a question about our bakes, or want to enquire about wholesale or special orders — reach out through any of the channels below.
Have a specific question or enquiry? Drop us a note and we'll get back to you as soon as we can.