English guide at Tonstad Bakeri

School-bun

Bun with whipped egg-cream in the middle. Topped with sugar icing and coconut flakes.

 

Cinnamon-roll

Bun with sugar and cinnamon in the turns. Topped with sugar.

Danish pastry with apple jam and vanilla cream. Sugar icing on top.

Danish pastry with almonds and vanilla cream. Sugar icing and almonds on top.

 

Bun

 

Princess bun

Raisins and whipped egg-cream inside.

Tea-bread with apple jam and vanilla cream. Sugar icing on top.

Tea-bread with almonds and vanilla cream. Sugar icing and almonds on top.

 

 

Buns with raisins

 

Twisted vanilla-roll

Made with vanilla cream and poppy seeds.

Tea-bread, twisted, with vanilla cream. Sugar icing on top.

Tea-bread with cinnamon and vanilla cream. Sugar icing on top.

 

 

Buns with chopped chocolate

 

Doughnuts

In the winter season we make doughnuts!

Knitted S’s

Sweet wheat-dough baked with lots of sugar on top!

Cream-bun
Buns with a soft vanilla flavor and with whipped egg-cream inside. Sugar icing on top.

 

 

 

 

 

Twelve Cents

Raisins inside, whipped egg-cream in the middle and sugar icing on top.

 

 

Jewish Cakes is the common name for a group of cookies with Sephardic origins in Scandinavian cuisine. A sweet cake/cookie with sugar on the top.

“Joodse boterkoeken”

Oat-cookies

Good with brown cheese!

Kutted fruit-cookies

A sweet and good flavoured cookie. Contains raisins. Perfect to the coffee, we usually dip the cookie in the coffee-cup and then eat.

 

 

 

Grandmas baked goodies.

Made with almonds, sugar, and cinnamon. Whipped egg-cream inside.

Christmas-bread.

Contains raisins, sirup and suckat. Usually we cut it into slices and eat it with butter and brown cheese.

Milkbread

Contains raisins. Usually we cut it into slices and eat it with butter and brown cheese.

 

Rootbread

Contains raisins, sirup and suckat. Usually we cut it into slices and eat it with butter and brown cheese.

Marzipan cakes

 

Cheesecakes

 

Prince cake

Made of macroon-pastry and is filled with either almond or apples.

 

 

 

 

 

 

 

 

 

 

Bread-guide:

In Norway we measure how rough the bread is in a bread scale. The scale is divided into slices, where one piece means that the bread is 0-25% coarse. Two slices means that there are 25 to 50% coarse. Three slices means that there is 50-75% coarse and four slices means that the bread is 75-100% coarse. There are still not many bread that is exactly 100% coarse, but the Danish rye bread, spelled bread and health bread is almost 100% coarse.

Kneipp and Formkneipp

Whole meal Breads. We make them in both round and square shapes. The round one also comes with extra seeds on top.


 

 

 

French Bread (round and square), Baguettes and French Spiral Bread.

Regular white bread. Some has poppy seeds on top.

 

 

 

 

 

 

 

Stone-baked Bread

Made on the old-fashioned way: directly on “stone”. Darker bread compared to kneipp.

 

 

 

 

 

 

 

 

 

 

 


Healthbread” and “Bread with Spelt”. Spelt is also known as dinkel wheat, or hulled wheat.

Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. As it contains a moderate amount of gluten, it is suitable for some baking. Because spelt contains gluten, it is not suitable for people with coeliac disease.


 

Sirdals Bread

You will only find this bread in Tonstad Bakeri. It contains a lot of whole oats, whole meal (from both wheat and rye).


Oatmeal bread

 

 

 


White Horns, Rolls, Breakfast breads and Triangles.

 

 

Eivinds Specialty

 

A mix of all breads, but with extra seeds. Soft and tasty!

The Family Bread

 

Barleybread

 

 

Whole meal Horns, Rolls, Breakfast breads and Triangles.

 

Dark bread with syrup.

 

We also have it without the syrup; we then call it Farmers Bread.



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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