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Daegens

@daegens

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A small coffee and sourdough studio.
Weekdays 08 - 16
Weekends 10-16
Closing our doors 30.08.2026❤️

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I have tried for a long time to find the right words for this post, trying to say everything without saying too much at the same time. It’s been really difficult to find the right time and space to do so. But if there’s one thing I’ve learned on this journey, it’s that there is never a perfect time—step one is to take the first step…

So, here it is: I am announcing that Daegens will close its doors on August 30th, 2026. This was not an easy choice, but it was a necessary one. We have worked incredibly hard to keep this small bakery up and running almost every single day since November 2024, seven days a week. But it is now time for me to take a step back and just breathe. I don’t have a clear answer for what will happen next, but if any bright ideas come to mind, I’ll be sure to share them right here with all of you!

I want to give a huge thank you to everyone who helped us through both the slow and the busy days. To all of you who kept coming back, day after day, and everyone else who helped cheer us on! Thank you also to everyone who put the spotlight on us—without you, we wouldn’t have reached all these lovely people. Furthermore, a massive thanks to Villa Paradiso for giving us this opportunity and for always supporting us; without you, Daegens might never have seen the light of day. And to our neighbors at Agora, thank you for always supporting us and spreading joy at Lilleborg Torg every single week!

Most importantly, this project would never have been possible without the people who put their heart and soul into this company. To all my amazing and talented colleagues: thank you for choosing to work at and support Daegens. Your skills, talents, and incredible energy are what kept this place alive, and for that, I am forever grateful.

We will do our absolute best to make August as memorable as possible, serving fresh cardamom buns, cheese rolls, and amazing coffee. We are also bringing back the schiacciattas for one last ride! (More info on this will be shared)

Again, thank you everyone, and I hope to see you all one last time! ❤️

With a Warm baking regards,

Anta Stinnerbom and all of us at Daegens. by @daegens

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2 months ago

The Diversity of Bread

Just over a month ago, we began our search for the sourdough loaf that would truly represent our house. During this time, there has been a bit of everything: higher and lower hydration, longer and shorter fermentations, different shaping techniques, variations in oven temperature and humidity… A living process, full of testing, mistakes, and learning.

Little by little, we have been defining what a loaf of bread means to us. In this case, we chose a formula made with 70% landhvete flour and 30% finely milled whole spelt flour, both from organic and local sources.

We are very happy with the path we’re on and with everything we’re learning along the way. As you can see, there is a wide diversity of breads: some more baked, others lighter; some more open, others tighter; some shinier and more moist, others drier… and some, well… simply… special ! And all of this is part of our process and our identity !

🌾 by @daegens

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9 months ago

Just over a year ago, we opened our doors in the small neighborhood of Lilleborg.

As we begin this new year, 2026, we want to thank you from the bottom of our hearts for every visit, every sign of support, and every person who has placed their trust in us. Without you, this project would not be possible. We feel deep and sincere gratitude toward everyone who has taken the time to come to Daegens and get to know us.

The year 2025 has come to an end, and many things have changed in the house, with many more yet to come. When we first began this project, our mission was to create a space: a small community that fosters care for quality products, their origin, and the act of sharing them. We wanted to offer a place for connection—between people who share values similar to our own—and to build a space where a sense of belonging could grow.

Seeing more and more of you come through our doors and place your trust in our house fills us with immense gratitude. Every return, every repeated visit, has helped us grow.

This new year opening before us—both for our team and for all of you who visit us from different parts of the city, and even from other cities—will bring adventures, surprises, vocation, commitment, and above all, care.

That is our promise for the year ahead: care for every person who believes in the project, for what it represents, and for the values we stand for and strive to reflect in our products and in our space.

We are truly looking forward to discovering what this new year has in store, with the hope that we can continue to grow all together !

See you very, very soon!

We can’t wait

💛 by @daegens

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10 months ago

Thank you so much for the incredible support during our final days! ❤️ The rush over the past few days has been amazing, and we are so grateful for everyone stopping by.

To ensure that as many of our loyal regulars as possible get a chance to secure one last bite before we close our doors for good on Sunday, we are putting a few guidelines in place starting tomorrow, Friday:

🍞 Maximum 4 rolls per person
🥐 Maximum 4 buns per person
🚫 Unfortunately, we no longer have the capacity to accept pre-orders

We have reached our maximum production capacity in the bakery. We are taking these steps so that as many people as possible can take fresh baked goods home, rather than the counters being completely emptied early in the morning.

Thank you so much for your patience, love, and understanding! We look forward to seeing you over these last three days. ❤️ by @daegens

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2 months ago

We’re always on the hunt for the best buns when we travel… 🕵🏼‍♀️👀🔍 In Oslo, we found them at @daegens! This is the best cardamom bun in Norway!! 🇳🇴

Comment “brunost” for our full Oslo guide ❤️ taken in Oslo, Norway by @daegens

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3 months ago

Our guide to the 50 best restaurants in Oslo has just been updated on our blog. 🇳🇴 Comment “brunost” if you’re hungry and we’ll send it to you! ❤️ taken in Oslo, Norway by @daegens

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4 months ago

Byens beste boller!
Trenger du en bolleguide over de beste bollene i Oslo? Look no further!
Her er mine favoritter:

@la_bakeri_de_jean - Heldige meg som har dette som mitt nabolagsbakeri! Bollene her er heelt insane. Sørg for å be om en av bollene som nettopp har kommet ut av ovnen. Da tror jeg at du fort kommer til å være enig i at dette er byens beste bolle.

@daegens - [LAGT NED 💔💔] På Daegens på Lilleborg får (fikk 🥺) du helt sinnsyke kardemommeboller laget på surdeig. De har også veldig god kaffe!

@skjennungstua - Byens største og tyngste (!) bolle - vel fortjent etter å ha fullført gåturen opp! Velg kanelbolle med glasur, ikke skolebollen (den syns jeg var litt tørr)

@fabrogard - Safe med en fantastisk kardemommebolle eller vær litt vågal og prøv en av spesialbollene

@handbaktoslo - Bollene her er faktisk veganske! og det merkes ikke, jeg lover! en utrolig hyggelig kafé som er verdt et besøk.

@daglig_brod - Her anbefaler jeg å prøve en av krembollene med fyll. Min favoritt av de jeg har smakt er den med blåbær og lemon curd

@mjolbakeri - Solskinnsbollen til Mjøl er min guilty pleasure.

@lillebetong - Alltid god bakst her! Utvalget varierer fra dag til dag. Dessverre er de også ofte utsolgt. Men kom deg dit tidlig, ta med deg bollen til Munch Brygge og munch i solen ☀️

Fortell meg gjerne om dine favoritter i kommentarfeltet! taken in Oslo by @daegens

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4 months ago

Sourdough fastelavnsboller this weekend! (Fri–Sun) 🌱

Traditional Swedish Semla made with Valencian almond marzipan and finely crushed toasted Marcona almonds, filled with whipped cream from Rørosmeieriet and dusted with icing sugar.

See you all !

💛 by @daegens

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8 months ago

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10 months ago

Practising consisteny for each day of dough we chop up. Doing small adjustments to our processes and learning how durable a well developed dough actually is!

When I first started baking with sourdough I was scared to touch the dough and stretch it as it was reaching a fully proofed stage. Thinking it would «crack» the balloon.

Here’s a picture of todays Rundstykker, chopped by my amazing colleague, Iver! by @daegens

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a year ago

God påske alle sammen🐤 by @daegens

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2 years ago

New upgrades!

This cooler/workbench is a gamechanger for our small shop. Going forward we will move seatings outside and do take-away style on buns and drinks! by @daegens

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2 years ago