In the baskets at the bakery, school bread, cardamom knots and cinnamon buns lie in a row. The smell of fresh yeast baking is unmistakable. Seeking out small, local bakeries seems to have become a growing trend, especially among young people. – Yes, it has really become a big trend. People travel around to taste, rate and rate different bowls in different places. You can probably tell from the visitor numbers. That’s what Maria Rennan says. This summer, the 24-year-old from Ålesund can be found behind the counter at Hansine’s bakery in Nusfjord in Lofoten. The bakery is located in an old house in the village with only nine permanent residents. Here, Rennan will spend the summer selling freshly baked buns and bread. – Some might not have imagined that buns would become so popular, but it is spreading quickly, she says. Rennan sees that bun tasting has flared up over time in social media. TO RAISE: According to Veronica Olaisen, the bakery in Nusfjord does not skimp on the calories in the buns. They are baked with homemade butter, whole milk and extra sugar on top. Photo: Oda Viken / news A new type of customer More young people use their accounts to share, recommend and rate bowls to their followers. And the bakeries profit from that. – It’s “poppis”, quite simply. It has become as popular to share a picture of the bun as it is to share the memory of a mountain top, says Veronica Olaisen, as she sprinkles icing sugar in a pattern over the school bread that is on the baking tray. For six years, Olaisen has run Hansine’s bakery. In high season, they bake up to 500 buns a day. – Both young and old are fond of baking, but we are noticing a new type of customer. They are the ones who combine a holiday and a trip in the mountains, says Olaisen. TRAVELED: Veronica Olaisen has been busy since opening in May. She notices that there is a new type of customer on the roads. Photo: Oda Viken / news Increased turnover after visit Olaisen has noticed that social media has contributed to a new interest, but has neither interest nor time to keep followers up to date. – Instagram and YouTube have increased interest in finding small bakeries that are not so well promoted. There is something special about finding the local places in a village. When she needed help in the bakery last summer, she invited influencer Helene Myhre. Helene Myhre visited Hansine’s bakery last year to learn more about the buns’ process. Photo: Helenemoo / Screen dump She is known to many as “helenemoo” on Instagram, where she promotes Norgesferie. She constantly takes her followers in search of the ultimate cinnamon – or cardamom bun. After Helene Myhre visited Hansine’s bakery, they experienced both more customers and more followers on Instagram. – Many people came by that day just to meet her or get hold of a bun she had baked, says Veronica Olaisen. Bollebølge One of the many who use social media to promote yeast baking and other sweets is Anniken Bævre from “Bakemesterskapet”. She has also noticed a greater interest and fascination for buns among young people. – It has become a kind of sport or hobby to find good yeast baking, and then share it with others. Among the somewhat sad and dark things happening in the world, finding a cafe and a good bowl has become a bright spot. Anniken Bævre has baked several hundred buns and tasted quite a few. She shares her experience with others on social media. Photo: Anna Sørmarken Vestly / news To his 12,500 followers, Bævre ranks buns from various cafes in Oslo. The finalist from the Baking Championship says that she had doubts about whether it was the right thing to do. – I try to be careful not to be too crass, because I want to take into account those who have started something. I do it mostly for fun and entertainment, with some constructive criticism. Not a fan of bun ranking Like Veronica Olaisen in Nusfjord, the cohabiting couple Fredrik Lønne and Stefi Haldorsen in Harmoni Håndverksbakeri in Porsgrunn do not have time for social media either. But they also feel help from here. Fredrik Lønne and Stefi Haldorsen own and run Harmoni Håndverksbakeri in Porsgrunn in Telemark. Photo: Privat Haldorsen describes the last few weeks as very busy. – It’s a bit of a news trend, but during the last few weeks we wonder if anything new has happened? There are many new customers and followers in social media, without us understanding why. They also experienced extra long queues after a visit from a famous face on TikTok last year, who described their buns as “the best he’d ever tasted”. The video received half a million views. Are you planning your holiday in search of good buns? Yes, I have been influenced by social media 🤩 No, I don’t think about that at all.. 🤔 I have no plan, but I hope I will be pleasantly surprised 🥨 Show result If the company gets new followers, she checks for fun how many followers they have, in case the bakery can expect an extra push. Furthermore, Haldorsen says that ranking a craft such as baking in social media can be a pitfall for small businesses. – It is frightening how much influence they have, and I am not a big fan of that. Most people probably don’t think about the fact that a bad feedback can be the death of some manufacturers. She still thinks it’s nice to see that they get help “from outside”. – We did not expect this when we started, but it is very nice. TEMPTING: Every day, the bakery bakes several hundred buns for visitors from home and abroad. Several of the buyers will be happy to take a picture and share it on social media afterwards. Photo: Oda Viken / news Published 07.07.2024, at 07.48
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People spend a lot of time looking for good yeast baking – ranking and tasting – news Nordland
