Babbo Collective Olaf Ryes, the latest addition to the growing chain, made its debut today. Originally envisioned as Pasta Baby, a standalone Italian bistro, the newly opened café-restaurant has been folded into the Babbo Collective identity. “For the moment, I just want to focus on the Babbo Collective brand. The essence remains the same: we’ll still be making hand-rolled pasta here,” co-founder Lennart Pedersen told us. Lennart Pedersen works in the kitchen. ...

Fåbro gård, despite its location in Lilleaker—far out on the city’s western side, has garnered massive attention on social media for offering “Oslo’s best buns”. Outside Dating back to 1750, the farm is the oldest building in Lilleaker. The current owners, Victoria Dam and her husband Robert, have great ambitions for this renovation project. Having formerly worked as head of marketing at Wavemaker, a media and advertising service provider, Victoria Dam started a gardening and interior Instagram account in 2020 and has since accumulated more than 60,000 followers. ...

Croissant, pain au chocolat, pain suisse—it’s hard to imagine a city’s café scenes without the French pastries. It’s even harder to imagine a European city without any French pâtisseries. Encore, located on the edge bewteen St. Hanshaugen and Majorstuen, is exactly such a place in Oslo where you can find all kinds of exquisite French gâteaux and pastries. The Frenchman behind Encore is Théo Romer, who came to Oslo in 2015 for a job at Sebastien Bruno, a high-end chocolate chain named after one of the two owners. At that time, Romer was only 19 years old, at his last year of the pastry chef education in France, where he specialised in chocolate. Looking back today, chocolate has been the magical ingredient that played a central role throughout his career. ...

For a world-renowed café such as Supreme Roastworks, it is almost hard to believe that everything can be so simple. The interior is designed in the utmost minimalistic style: white walls, black furniture, surrounded by wooden benches against the wall and counter seating facing large glass windows. All milk-based coffee drinks are served in simple drinking glasses, while the hand-brews come in Hario glass servers and ceramic coffee cups. Yet this is how far the facade of simplicity goes: once you take a sip of the coffee, you immediately understand why this is one of best cafés in Oslo. ...

The charm of geometry is hard to resist—this is probably the feeling of most people when they step into Jorda Rundt (meaning “around the world” in Norwegian) café for the first time. Housed inside the historically significant “Rondellen” (meaning “the roundel” in Norwegian) building by the entrance of Oslo’s Aker Hospital, the café’s seating area is arranged along the circumference of a perfect circle. Constructed in the 1960s and originally used as a guard station and flower shop, the building was put on the historical preservation list by the Norwegian Directorate for Cultural Heritage in 2012. It was designed by the famous Norwegian architect firm Morseth & Wiel Gedde. ...

When Farine (meaning “flour” in French) took over the yellow building at the heart of Eastern Oslo’s Kampen area, everything felt right. The building was originally built by a baker in 1878, where he produced bread in the basement while keeping his horses in the stable in the back. After a big fire accident in the area in 1879, the building was purchased by the Norwegian state. Today, it is included in the Kampen preservation zone by the city’s cultural heritage management office (Byantikvaren i Oslo). ...

Tucked away in a quiet yard shielded by a brick wall, Håndbakt (meaning “hand-baked” in Norwegian) is located on the ground floor of Factory Tøyen, a coworking space. When the bakery opened its doors in September 2021, it was the first plant-based micro bakery in the whole Norway. Today, it has become one of the most popular brunch/coffee places in Eastern Oslo. The red brick building that houses the bakery is a renovated factory building that dates back to 1911. Echoing the building’s historical atmosphere, the bakery’s interior is decorated in a modern industrial style, with wires and steel pipes running across the ceiling, and naked red brick walls complimented by broad-leaved plants. Thanks to the high ceiling, large windows and dimmed lighting, the space conveys a sense of airy openness, and at same time exudes a welcoming warmth of comfort. ...

Frida, the much-anticipated bakery owned by the Babbo Collective brand chain, opened today. Located next to the brand’s Restaurant Bente in Torshov area, the bakery was originally set to open in August 2024, but was delayed because of “power supply issues” until mid-Feburary, said Alexandra Ek, one of the three main Babbo Collective owners. We arrived at the shop at 07:40 in the morning, and there were already 5 people sitting at the tables waiting. The staff were scurrying around, trying to put a finishing touch on everything, and the kitchen eventually started serving at 8:00. Within 10 minutes, the shop was overflowing with people. ...

Babbo Collective, a chain of two restaurants and two cafés owned by the Danish restauranteur Lennart Petersen, opened its own roastery. The newly opened roastery, named Bib Roastery, occupies the location next door to the Babbo Collective Parkveien shop in Western Oslo’s affluent Vika area. Bib roasts their coffee using a Stronghold S7X roaster Lennart Petersen—Owner of Babbo Collective ...

Few names in Oslo’s bakery circle can invoke as much respect and awe as Ille Brød. Established in 2015 in a home kitchen in Western Oslo’s Bygdøy area, under the name “Bygdøy surdeigsbakeri” (“Bygdøy sourdough bakery”), the half-serious-half-hobby micro-bakery gradually took shape, and eventually in 2017 moved into a proper production facility on Lakkegata, where the shop is still located today. The two founders, Martin Fjeld og Casper Lugg, are both from Fredrikstad, a city roughly 90 km south of Oslo. In their dialect, «ille bra» (which can be loosely translated as “awfully good”) is a phrase commonly used to describe something particularly good. Jokingly, the two young bakers started to refer to their particularly successful bread as «ille brød» (something to the effect of “awfully (good) bread”). Hence the bakery’s name. ...