The smell of bread slowly baking is one of the most delightful and simple pleasures in life. As I walked through the doors of Veggli Bakeri og Kafe, I felt welcomed in by that sweet aroma and the warmth from the ovens hiding behind a single, wide-open door. Even more welcoming were the smiles that beckoned me. And I was eager to learn more about this town institution and about the people who work all sorts of hours to create their breads and baked goods to be served and sold across shops throughout the area.
I was going to learn to make Trillemarkabrød. An homage to the natural reserve of Trillemarka, which lies between the two valleys of Sigdal and Numedal and is Norway’s largest forest reserve. A special loaf they created, packed full of grains and seeds and cooked lovingly in their old oven.
