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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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Vaffelsøndaga framover - ken e med?🫃🏻🧇😮‍💨

#autumn #oslo #cozy #september #dinner

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Lukter høst lang vei nå🍂

Hyggelig selvskap

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😋 Oslo er så bra på pizza

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Gamle venner🇩🇪❤️

Verdens beste sted❤️‍🩹😭

Ny og flott vinbar i Tønsberg

Første bookingmøte for 2027

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Venner!!!

Lock in sentrumsløpet 2027

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Daegens: A phenomenon that wasn’t meant to last forever

It was a vortex we didn’t know we were stepping into, and in the end we couldn’t imagine it any other way.

Perhaps that’s why it was necessary. For all of us.

Daegens was a phenomenon that brought together people who wanted to achieve the same thing. We didn’t always think alike, but we shared an inner drive to do things differently. More importantly, what connected us was the belief that it was possible.

What made it a phenomenon was that, within a fairly short period of its existence, it became something worth knowing about — a landmark in its own way.

It all needed one person to begin, and others willing to follow. And it wasn’t only the people working at Daegens who became intertwined. There were many others contributing what they had. It became a playground for all of us — an open space where people could step in and help make it happen.

It became a place where people, ideas, and possibilities kept drawing us further in.

In the end, the possibilities of where it could go felt far greater than any of us had imagined when we first entered it. Which makes me wonder what else we might have discovered had we continued.

But first and foremost, it was a project of self-belief. Proof that we belong. That we can do things differently. And that it actually matters.

It was only meant to exist for a while. Yet it carried a deeper significance. A significance that each of us can take forward and allow to carry us into whatever comes next.

Having been part of it, I can say that compressing so much into such a concentrated period of time had consequences. We burned brightly, but there was always a risk of burning out. In the end, most of us did. And perhaps there are reasonable limits in life for a reason.

What made it happen was the belief that things can sometimes be done differently. And in our case, that meant telling the story of sourdough differently.

Its value was partly created by the fact that it couldn’t last forever.

… continues @substack

Writings.
Notes from a baker.
On fermentation, discipline, and the search for flavour.

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August, in all its little moments 🤎 plates shared, glasses raised, pages turned, stories told & memories made. A month filled with things to celebrate - and ending with a reminder that some goodbyes are felt by an entire nation. Takk for alt, Kong Harald 🇳🇴💔 Alt for Norge. #augustarchive #lifelately #oslodiaries #littlemoments #altfornorge

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🥹🫶🏃🥯🧀 siste BMO på @daegens

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nydelig vær, nydelig mat og ekstra nydelig bebis🩵

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POV
Oslo’s best BMO is closing soon

Found one of my favourite simple bites in Oslo, a proper BMO (bread and cheese), and now it is closing. Daegens in Torshov is a one-person sourdough and coffee studio, and their sourdough roll with butter and cheese, you can add ham, is my kind of perfect. The good news is it is very good. The sad news is they have given up the lease at Lilleborg and are shutting down soon. Not sure yet if they plan to reopen somewhere else later. Stop by before it is too late.

Daegens bakeri, Ivan Bjørndals gate 25, 0472 Oslo

Order this: The sourdough with butter and cheese, add ham

Save this and go before they close.

#eatbyle #oslofood #oslobakery #breadandcheese #torshov

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Going liquid (notes from a baker):

Liquid starter as the last big lab test before closing the bakery at Lilleborg (July–August) — leaving the most fun experiment to the end.

To be honest, thinking about using liquid starter in production has always scared me. I’ve never dared to try it. Especially with high hydration and big volumes.

The scary part has been connected to the fact that adding liquid starter to a high-hydration recipe means going even higher with hydration.

In July and August, we tested an ultra-liquid formula, 1:5:20. That’s 400% hydration in the starter, which brought the final dough hydration to 96% and above.

Admittedly, this time the hydration level wasn’t the main goal. Rather, it was about learning and reaching a full circle — at least what we think is necessary for making conclusions for the period.

The biggest takeaway for us as a bakery, moving from stiffer starter versions to liquid and ultra-liquid starters, was surprising: simply making the whole process less messy. Since the starter-making part during the day is considerable, refreshing it two to three times every day made the difference noticeable.

Since the amount of flour in a liquid starter is relatively small, it takes only a vivid minute to prepare it in a box and shake it all together with a pinch of old starter and volumes of water.

Having tested the liquid starter, one conclusion I can draw is that there isn’t only one starter formula for baking sourdough bread. We went through many possible ways, and at each moment we committed to one type and took on the challenge of finding a way forward with it.

The beauty lies in figuring out what could be the solution for the current moment, and making it your own.

It also applies to how we define ourselves here at the bakery.

The time at Daegens has reminded me what becoming a baker has given me. It has given me an identity I’ve been searching for, for a very long time. If one can say, then a sense of meaning for why we’re doing what we’re doing. Something that speaks louder than one can express otherwise.

Live long a dream that never dies
Dedicated to the team of Daegens💛
There is a next path for all of us

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Daegens | Kardamommebolle
📍 Grünerløkka, Oslo, Norway (July 2026)

There's a tendency to move through life at a hundred kilometres an hour. Queue moving, order placed, on to the next thing... go go go. I felt that impatience in me standing at Daegens, watching the owner carefully prepare the order of the person ahead of me. A simple sourdough bun, sliced, then butter and cheese gently laid on top. Only then on to preparing the coffee. No rush.

It made me stop and think. What are we actually rushing for? The cardamom bun is sourdough based. The ferment, the rise, the twist, the fold, the bake - all of it takes time to become what it is. You can eat it in a minute but that's missing the point entirely.

Good things take time. In many ways Norway had been showing me that all along.

@daegens

#daegens #cardamombuns #oslo #watercolour #foodillustration

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Ei helg uten plana💗 🌸

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Juli 🌞🌞🌞❤️‍🔥

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Skikkelig kjipe nyheter for oss som elsker @daegens 😭 takk for baksten!

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