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Heidi Bjerkan

@credoheidi

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Founder & Owner of @credo.1998, @credorestaurantoslo, @nasjonalbibliotekbaren, @edoramen.no, @vippaoslo & @credokompetansesenter

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Heidi Bjerkan i samtale om Oslos Michelin-historie mandag 5. oktober. Kl. 19 møter hun Bent Stiansen og Lars Erik Underthun, i samtale med Erik Valebrokk.

Fra kl. 17 serverer vi Cotechino etter oppskriften til Domenicos onkel i kantina ved Credo.

Nasjonalbiblioteket, Observatoriegata 1b. taken in Nasjonalbiblioteket by @credoheidi

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18 hours ago

Håndverksfestivalen på Nasjonalbiblioteket. To dager med håndverk, mat og gode folk. Vi holdt verksteder, serverte mat og samlet folk rundt kjøkkenet, fra geitemelk og fermentering til kjøkkenfest og sodd off.

#håndværk #oslo #mat #kultur taken in Nasjonalbiblioteket by @credoheidi

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7 days ago

God sommer fra Credo på Braskerudsætra.

Sees igjen fra første uken i august.
Reservasjon for Credo Restaurant og Matbaren i september og oktober åpner 1. august kl. 12.00. by @credoheidi

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3 months ago

by @credoheidi

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3 months ago

Today’s podcast guest is Heidi Bjerkan, the chef and founder of Credo in Oslo, Norway.

Bjerkan grew up in the coastal town of Trondheim, where her grandfather, who was a fisherman, supplied the family with fresh fish and seafood. Her culinary journey took her from the Oslo Culinary School through some of Norway’s and Europe's most respected kitchens, including the Grand Hotel, the Queen Elizabeth II, Palace Grill, Bølgen & Moi and Claridge’s in London. In 1998 Heidi Bjerkan opened Credo in Trondheim. Almost 30 years later, she closed the restaurant and reopened it at the National Library in Oslo in 2025 where she also runs a bakery, canteen, food bar and summer terrace.

In the podcast, Heidi Bjerkan shares her thoughts on how Credo is shaped by the respect for great Norwegian produce. She will also reveal some of her favourite places in Oslo and Trondheim.

Listen to the episode on your favorite podcast platform.
Photo by @pa_jorgensen by @credoheidi

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4 months ago

I am incredibly grateful and proud that @credorestaurantoslo @nasjonalbiblioteket has regained its Michelin star. Thank you so much to our dedicated team, loyal guests, producers, and everyone who has been part of this achievement. Congratulations as well to everyone who has received a new star or retained their stars this year.
@michelinguide @michelinnordic taken in Tivoli Garden, Copenhagen by @credoheidi

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4 months ago

In Oslo’s café and bakery scene, the opening of @bakerietvedcredo was a landscape-changing event. This is one of the chain reactions triggered when @credoheidi, arguably Norway’s most renowned chef, decided to move her Michelin-starred restaurant, Credo, from Trondheim to Oslo.

In 1998, Bjerkan opened Credo in Trondheim, before taking the job as the chef for the Norwegian Royal Family, where she worked from 2006 to 2013. In 2014, Credo was awarded one Michelin star.

When it comes to the bakery, what most people do not realize is that there were two separate teams working behind the scenes. On one hand, Credo has assembled a talented team of bakers in charge of sourdough bread, including Martin Fjeld, owner of @illebrod , as an independent consultant.

On the other hand, together with Bjerkan, the restaurant’s pastry chef Hannah Noelle Holman developed and executed different types of pastries and tarts.

The bakery takes it as its mission to inherit and modernize the Norwegian baking tradition, so the unifying element that connects the two teams is the emphasis on the grain. This is also why Credo plans to bake with their own flour.

All the pastries in the shop are equally enticing, but the idea was best exemplified by their «lefse.» It features a rich filling of Røros butter mixed with miso caramel, dusted with cranberry powder, resulting in a strong contrast between the moist filling and the thin, dry surface of the bread. Who could refrain from painting a mental picture of West Norway’s harsh, rocky coastline and wind-beaten terrain?

Yet when it comes to such a bakery, one needs to look beyond mere techniques to appreciate the philosophy. The name «Credo», as Bjerkan would remind you, means «I believe» in Latin. One of the first things she teaches young chefs in her kitchen is to get to know the land. «If you do not understand the soil, you do not understand the ingredients,» she once said. It is this inherent devotion and respect for the land, the tradition, and the people that makes Credo so special, so unique, yet still so wonderfully approachable and so profoundly moving.

Read the full story on kaffetid.com taken in Nasjonalbiblioteket by @credoheidi

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7 months ago

Godt nyttår!💚 taken in Sukumvit, Bangkok by @credoheidi

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9 months ago

Takk, @aftenposten! Og til alle i teamet ved @credo.1998.

Booking for februar 2026 åpner 1.januar kl. 12. taken in Nasjonalbiblioteket by @credoheidi

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9 months ago

🙏 @dagensnaeringsliv @smak.no. Booking for @credorestaurantoslo januar 2026 åpner imorgen kl. 12:00. Link i bio. taken in Nasjonalbiblioteket by @credoheidi

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10 months ago

Bookings open for November and December. Link in bio. taken in Nasjonalbiblioteket by @credoheidi

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10 months ago

Så gjør vi så: Julepålegg! Velkommen til prat om årets julepåleggsbord med @magnusthorvik fra @indreoslomatforedling og @credoheidi. Ja, de skal demonstrere litt også. Tirsdag 2. Desember kl. 17-18. Meld deg på via link i bio. taken in Nasjonalbiblioteket by @credoheidi

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10 months ago