Frogner Kitchen Home Bakery

Frogner Kitchen Home Bakery ↓ Order loaves, rye (rugbrød), softloaf, babka, bagels, baguettes, brownies - using fresh starter

Jeg heter May, er opprinnelig fra Malaysia, og er en dedikert hjemmebaker. Jeg baker for deg, og du henter nybakt brød i ditt eget nabolag!

Fig, rosemary & almond focaccia 🍂 Baked today, but this one’s going further than you’d think.Straight into the freezer, ...
03/09/2026

Fig, rosemary & almond focaccia 🍂 Baked today, but this one’s going further than you’d think.

Straight into the freezer, packed in a suitcase, and delivered by a friend flying home - to my mother and in-laws. By the time it thaws, it tastes almost like day one.

Sourdough / tipo 00 / bread flour / semolina / sea salt / olive oil / figs / rosemary / almonds

Proof that love and good focaccia travels well. ✈️🍞

16/08/2026

Cold proofing in the basket now. Patience is the secret ingredient. Tomorrow morning it goes straight into a hot oven for that oven spring payoff. See results soon on Story posts.

homebakery

06/08/2026

Nostalgia hit hard today.

15/06/2026

Bagel tower 🥯
Stacked and ready 🥯
Saturday’s bagels, all dressed up 🥯
Sesame, poppy, hempseeds — pick your favourite 🥯

What makes a great sourdough? For me it comes down to five things — a healthy starter, quality flour, slow fermentation,...
09/06/2026

What makes a great sourdough? For me it comes down to five things — a healthy starter, quality flour, slow fermentation, the right tools, and practice. Lots of practice. That’s what keeps me coming back to the kitchen week after week.

I’d love to know — are you baking sourdough at home? What’s the hardest part for you? Drop it in the comments 👇🍞

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07/06/2026

Not your typical baguette. Mellom grovt flour blended for a crumb that’s a little more complex, a little more interesting. Full ingredients and ordering details in the link in bio. 🥖

31/05/2026

Sunday in the kitchen. There’s something about watching bread bake through that Rofco window that never gets old. Baguettes fresh out and stacked — that’s the weekend sorted. 🥖

frognerkitchen

25/05/2026

From cold dough into a screaming hot oven, rotating shelves, and pulling out loaves that are golden, crisp, and absolutely worth the wait. This is what baking day looks like around here — chaotic, steamy, and so satisfying. Drop a 🍞 in the comments if you love a good oven reveal!

18/05/2026

Fold. Coat. Shape. Rest. The ritual continues.
… there’s nothing more satisfying than this part of the process. Proofing basket next — then we wait. 🤍
Sesame, sunflower, or everything? What seeds would you put on yours? Mine’s going into an overnight cold proof.

Call it old school. Most of my traditional sourdough recipes are kept offline - because the hands finds them easier to r...
06/04/2026

Call it old school. Most of my traditional sourdough recipes are kept offline - because the hands finds them easier to reach than fiddling around touch screens. Do you keep your recipes offline too?

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Mogens Thorsens Gate 9
Oslo
0264

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+4741348928

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