Cardamom-spiced enriched bun with vanilla custard in the centre, glazed with icing and finished with desiccated coconut. Lunchbox staple, bakery counter classic.
Where to eat it: 3 restaurants across 1 city.
Skolebrød (school bread) became a Norwegian bakery fixture in the mid-20th century, eaten with milk through the school day and adopted by every bakery counter in Oslo.
Common allergens: Gluten, Dairy, Egg
Åpent Bakeri's Inkognito Terrasse branch behind the Royal Palace is the original 1998 room of bakers Emmanuel Rang and Øyvind Lofthus, with morning skolebrød and the city's longest queue for laminated pastries.
Worth the queue: Skolebrød and butter croissants
The Little Pickle on Jens Bjelkes gate runs the bakery side of its Michelin Bib Gourmand all-day room, with rotating sourdoughs and cardamom buns served from the morning counter.
Worth the queue: Cardamom buns
Talormade on Operagata in Bjorvika is the bakery-cafe and roastery behind Oslo's ice-cream doughnut, with a working pastry kitchen on Operagata and a second counter at Bispevika.
Sources from: Ethiopia, Colombia
How they serve: Espresso, Filter, Whole bean retail
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