Now with four outlets across Oslo, this organic bakery started life in 1998 when its owners had a simple idea that has seen their empire blossom: make your own bread the traditional way, with organic ingredients. Such is the bread's popularity that this branch of Åpent Bakeri at Åsengata 42 sells out daily, also offering simple breakfasts such as croissants and homemade jams. It timeshares itself in the late afternoon alongside a simple, downhome pizza restaurant with pine tables, known as Lofthus Samvirkelag. Pizzas are made with Åpent Bakeri's fine white flour and toppings include the Norwegian blue cheese kraftkar and mushrooms with grilled asparagus.