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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!

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MIN HISTORIE

Bakeriet

Hjemmebakeri mitt ble startet i juli 2020. Jeg lager unike og ferske hjemmelagde surdeigsbrød og kaker med fokus på å bruke surdeig. Det er bakt fersk når du henter.

Bokhvete – fullpakket med næring

Jeg begynte å bake for venner og ble oppfordret til å selge mine produkter til andre i nabolaget.

Hvete/Fullkorn/Øko Spelt med Hvitløk

Jeg har funnet en lidenskap i surdeigsbaking og samtidig et ønske om å gi mine to døtre sunne og smakfulle brød.

Surdeigsbrød Babka – Mørksjokolade / Kanelfyll
Rustikke Baguetter / Mellom Grovt

Siden jeg startet med salg har jeg truffet mange fantastiske kunder i mitt eget nabolag.

Som malaysiske er jeg oppdratt i en med en mangfoldig matkultur. Dette inspirerer meg til å lage surdeigsbrød med forskjellige smaker og næringsrikt innhold.

Estisk Rug Surdeigsbrød

Forhåndbestill nå

Jeg bruker Jotform for å motta bestillinger. Så du vil bli overført til et annet nettsted. Klikk for å bestille.

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FROGNER KITCHEN

Frognerkitchen er et hjemmebakeri. Pickup point fra Metroshop.

Hentetid

tirsdag & torsdag: 15:00 – 19:00
fredag 14:00 – 19:00
lørdag 11:30 – 15:00

Hente Addresse

Metroshop AS
Mogens Thorsen gate 9, 0264 OSLO

Tlf

+47 413 48 928 (SMS Only / Whatsapp)
frognerkitchen@gmail.com

Jeg er aktiv på instagram

(Photo 1/3) Ever off to a Saturday farmer’s market and get mesmerised by the smell and sight of freshly baked sourdough bread? That sense of community, of artisanal precision, and genuine joy, is what drove me as a baker. Taking this love farther, I’ve recently tried my hand at a jalapeño popper-inspired sourdough! It was fun to mix in some bacon, cheese, and seasonings to reinvent a crowd favourite. Everyday with sourdough is like a mini celebration, sometimes even reminiscent of a big 10-year celebration like the Runaway Brewery. I’m looking forward to trying more innovative ideas like sourdough doughnuts as well as sharing some good old classics like Elvis’ favourite breakfast item - Tonga Toast made with stuffed sourdough. Feel free to check out my creative processes and journey on Instagram. How can I inspire your local market today? #SavourTheSourdough (Photo 2/3) Ever off to a Saturday farmer’s market and get mesmerised by the smell and sight of freshly baked sourdough bread? That sense of community, of artisanal precision, and genuine joy, is what drove me as a baker. Taking this love farther, I’ve recently tried my hand at a jalapeño popper-inspired sourdough! It was fun to mix in some bacon, cheese, and seasonings to reinvent a crowd favourite. Everyday with sourdough is like a mini celebration, sometimes even reminiscent of a big 10-year celebration like the Runaway Brewery. I’m looking forward to trying more innovative ideas like sourdough doughnuts as well as sharing some good old classics like Elvis’ favourite breakfast item - Tonga Toast made with stuffed sourdough. Feel free to check out my creative processes and journey on Instagram. How can I inspire your local market today? #SavourTheSourdough (Photo 3/3) Ever off to a Saturday farmer’s market and get mesmerised by the smell and sight of freshly baked sourdough bread? That sense of community, of artisanal precision, and genuine joy, is what drove me as a baker. Taking this love farther, I’ve recently tried my hand at a jalapeño popper-inspired sourdough! It was fun to mix in some bacon, cheese, and seasonings to reinvent a crowd favourite. Everyday with sourdough is like a mini celebration, sometimes even reminiscent of a big 10-year celebration like the Runaway Brewery. I’m looking forward to trying more innovative ideas like sourdough doughnuts as well as sharing some good old classics like Elvis’ favourite breakfast item - Tonga Toast made with stuffed sourdough. Feel free to check out my creative processes and journey on Instagram. How can I inspire your local market today? #SavourTheSourdough Inspired by the tireless energy of @biancaeatalot journey in perfecting the art of making pizza.🍕 This week, I’m channeling that same passion for experimentation - embracing the mix of flours, hydrations, and starters. Each step is a progresso, each flavor a triumph! Sourdough bread is really cool because it can be different depending on the weather. When it’s warm, it might be crispy, and when it’s cold, it can be really soft and warm. Lots of people like it because it’s a healthy kind of bread that’s good for your tummy. It’s great because you can have it in lots of different ways, and it’s still good for you! Nordic-Korean Fusion: Pickled Herring & Kimchi on Dark Rye. Spring’s is not much in the air in Oslo. But here is the scent of my Easter sourdough bunny! #bunnybread. Which spring-themed bread should we bake next? 🌟 WALNUTS & WHITE SESAME SOURDOUGH 🌟 One lucky vote gets one free rye order next week. Share your preference in poll - Viking Strength or Estonian Elegance? 
With pleasure working / have worked with:

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GOH FROGNERKITCHEN er registrert hos mattilsynet.
Org. nr. 922156905

FORHANDLING: Ønsker du å bli forhandler? Send meg en e-post, frognerkitchen@gmail.com

Om meg profesjonelt

Frognerkitchen: Immigration, Culinary, Inspiration

The Frogner Kitchen Book