BAKERIET I LOM
History of Bakeriet i Lom
told by Morten Schakenda
Photo: Yayoi Hamazaki Halle
ALL ROADS LEAD TO LOM
I can't really explain how it all started. It's not like this was the final plan, but more like things just happened along the way. One thing leads to another and suddenly you are somewhere you might not have originally thought you would be – rather a long series of random events that take you there. Regardless of what you had thought and planned. That's why we are here now. In Lom. That's why there's smoke coming from the chimney in the bakery.
Looking back over the years, I can still see that there are some things that have been more valuable than others. I'll try to explain some of it here, and you can read the rest in the two books we've written in between expansions, construction, hectic summers and bun baking.
“
I thought maybe about the bakery as my starting point,
but now I think of it as ours
A STORY OF COINCIDENT
Case in point: good choreography
Many have wondered what in the world was the reason we ended up in Lom, and to be completely honest, it's a story of coincidences that came in a well-choreographed sequence.
The short version actually starts with me being tired of working in a restaurant kitchen day and night, which I had done for many years. I wanted to try something new. We wanted to start something that was ours – and that's how it ended up.
It's hard work, but the feeling of creating something on your own terms is incredibly good.
Photo: Stine Aasløkk
Photo: Stine Aasløkk
The craft
There are no shortcuts to good bread.
The most exciting thing about baking, compared to cooking, is that there are no shortcuts. Good baked goods are almost always about time and process.
We bake everything by hand. Every single loaf of bread or bun has its own individual quality. We use only the best ingredients, and all products are handled individually – which in itself is a guarantee of quality.
You notice the nuances in the dough, the springiness, the weight and the consistency. That's what craft is – it's in the hand.
“
Each time you bake, there will be other buns
OUR BOOKS
You can read the rest in the books.
Between expansions, construction, hectic summers and bun baking, we have created several books about the bakery, crafts and life in Lom.
Morten Schakenda
7 June 1966 – 14 March 2022
The founder of Bakeriet i Lom What he created lives on – every day smoke rises from the chimney in the bakery.
