Skolebrød their liking in Brooklyn – Aftenposten

– It really began with that I missed somewhere that sold good bread, says Nina Brøndmo (44).

A low Winter extends through the window and into confined areas. The last five years have residents here in Williamsburg able stop by the bakery Bakery to buy quality coffee, sophisticated sourdough bread, baguettes or assorted cake kind.

And of course school bread.

– I got a visit from my brother, and he asked me if I could bake bread school for him. I made a big batch and sold it we even ate. They proved to be very popular, and now they are a permanent part of the production, says Brøndmo.

Worked through grief after her husband’s demise

Much of the bakery’s history has been similarly random . It was never the intention that it should have a Norwegian sounding name, but it just turned out that way. And the menu? It’s come little by little, partly based on BRØNDMO recipes and partly based on what the employees want to create.

– I had no idea what I was doing when I started. I had to learn quickly, and there have been many long days. Sometimes I bake to 23 at night and starting again at 4 o’clock in the morning. But so far it seems to work, says 44-year-old.

It seems to work very well indeed. In our she opened Bakery number two in Greenpoint, a bit farther south in Brooklyn. In the morning rush hour, people are queuing far down the street to buy their daily bread. And now flirting Brøndmo with the idea of ​​writing a book.

– Aesthetics are important to me. Most of the interior is made of things we found at flea markets. It could be nice to write a book that both addresses the food and how to create mood, she says.

Baking as therapy

Ten years have passed since she gave up the job Marketing Manager for the Norwegian water producer Voss to start a restaurant in Williamsburg with his Argentine man, Pablo. After a few years she wanted to start his own project, and thus was born Bakery in 2009.

For a half years ago she lost her husband after a short illness. Since that time she has had sole custody of the 50 employees who work at the restaurant and the two bakery branches.

– It has been a tough time. But there is much therapy in the work, especially Baking four o’clock in the morning. There is something meditative about it, says Brøndmo.

Nordic invasion in New York

She was among the first who took part in what is now a distinct Nordic wave in New York. New Scandinavian food and beverage outlets open up repeatedly world metropolis, with names like Thirst, Luxury, scale and Aska. Simultaneously hold established Aquavit going strong.

In Brooklyn looks Nordic coffee shops seem to be especially popular. The Swedish coffee instead Confectionery has six branches, mainly in Brooklyn.

And recently opened the Nordic cafe Budin in Greenpoint, where coffee from Norwegian Tim Wendelboe are among temptations – to 75 million cup.

Magazines and websites in New York have long noticed that the new Nordic invasion, not least after Claus Meyer, one of the founders of star restaurant Noma in Copenhagen, announced that he will make a huge Nordic inspired food hall in an unused wing of Grand Central train station.

But even though many see that the trend exists, it is at least as many who are struggling to define why Nordic food is suddenly so popular. Or what “Nordic food” is.

– I think it’s about the simple and natural. Most Nordic places focuses on purity, and it really appeals here in New York at the moment, says Nina Brøndmo.

Published: 20.des. 2014 18:34