Traditional Baking Days

This summer, several of our museums host traditional baking days. Watch krotakaker being baked, learn about a local food tradition, and buy freshly baked krotakaker to take home.

Krotakaker are a traditional specialty from the Hardanger region. They resemble crispbread but are made from rye flour, water and yeast. Their distinctive criss-cross pattern is created with a special rolling pin, and they are baked over an open fire. Krotakaker can be enjoyed crisp, like flatbread, or softened and served with butter, sugar, brown cheese or salted meat.

When are the baking days?

Hardanger Folk Museum

Visit the traditional bakehouse in the museum courtyard and watch experienced local bakers at work every Tuesday from 7 July to 11 August, between 11:30 am and 2:30 pm.

Due to high demand, sales are limited to five krotakaker per person when purchased at the museum, and ten per person for advance orders. Advance orders must be placed by the Sunday before collection by phone: +47 47 47 98 84 or email: post@hvm.museum.no.

Agatunet

Every Friday from 19 June to 21 August, members of the Vikebygd and Aga Women’s Association bake krotakaker in the historic bakehouse at Haldorsstova.

Baking starts at around 11:00 am, and krotakaker are baked and sold until 3:00 pm, or until sold out.

Voss Folk Museum

During the first four Fridays in July, members of the Voss Women’s Association bake krotakaker at Mølstertunet. Baking starts at around 11:00 am and continues until the krotakaker are sold out, or approximately 3:00 pm. Please note: There is no baking day on Friday, 31 July.