Norwegian Food in Pittsburgh

Norwegian food, for my mother and I, is no more complicated than any other cuisine.

We will continue rolling out (pun intended!) Norwegian pastries and desserts in Pittsburgh, as they’re slightly challenging and enjoyable for us to make. I have about five more specific Norwegian specialties I will be exploring and offering, and my mother will develop the sugar-free variety as well (you really can’t tell!).

My mother’s and father’s sides both consistently show DNA from all of Norway, so someone’s cell memory we’re carrying can be activated in the kitchen!
We are a heritage brand, so if it’s in our DNA design, we are not gatekeeping the goodness.

Who wouldn’t want Norwegian cinnamon rolls, cardamom buns and sun buns in the morning?

Kvæfjordkake or “World’s Best Cake” is a specialty dessert from Norway.

Crunchy meringue with toasted almonds, soft vanilla sponge, substantial vanilla bean cream, more vanilla sponge, more crunchy meringue and toasted almonds—make this quite the experience.

Besides classic vanilla, I’ve developed a jammy blood orange-laced Kvæfjordkake that is, so far, the reigning favorite.

Why Blood Orange Kvæfjordkake or “World’s Best Cake”?

Because I couldn’t stop thinking about how complementary that marriage would be!