Oslo has recently seen a surge in French bakeries and pastry shops, offering a delightful array of classic and innovative treats. From the pioneering Pascal Dupuy to the latest addition Encore, these establishments showcase the evolving art of French pastry in the heart of Norway's capital. Here are five must-visit spots for the best French pastries in Oslo.
An abundance of French bakeries and pastry shops have sprung up in Oslo lately. Much of the credit goes to Pascal Dupuy, a Frenchman who has been living and working in the city forever and opened his first pastry shop here back in 1995, simply named Pascal. Today, there are several more places to sample these goods, and according to former Pascal employee Quentin Coudert, who now runs Obelia, French pastry is constantly evolving. The development of the French pastry tradition is especially noticeable when it meets food traditions from other parts of the world, such as here in Oslo, he says.
Read on for the best places to visit.
It all started back in 1995 when Pascal Dupuy opened his first pastry shop in what was then a pretty seedy neighbourhood in downtown Oslo. The café/restaurant/shop is still found at its original spot in a protected building at Tollbugata 11. To be frank, the area is still a bit rough, but since then, Pascal has opened several more restaurants around the city, and the man himself has even been the subject of his own TV series and is a familiar name to viewers across the country. Pascal is a member of the organisation Relais Desserts, which comprises about 100 pastry chefs and chocolate makers from 19 countries to ensure that French Haute Pâtisserie shines across the globe. To gain entry into Relais Desserts, Pascal produced a fennel cake that has been sold at his stores since 1998, and for good reason. The sympathetic Frenchman is a masterful maker of macarons, inventive chocolate creations, and mirror cakes, and his homemade ice cream is a recurring summer hit for the inhabitants of Oslo. Never one to rest on his laurels, you will always find new and exciting flavour combinations in Pascal’s outlets.
Pascal – several shops, most importantly at Tollbugata 11 (original shop), Henrik Ibsens gate 36 (close to the Royal Palace)
www.pascal.no
2002 was a significant year for Oslo’s chocolate lovers, as this was the year the French duo Sebastien Bruno opened their chocolate factory. Today, the company is nationwide, with several outlets selling the best of chocolates, macarons, and more. They are well known for their use of exotic spices and unusual flavour combinations, resulting in ever-surprising products, always of impeccable taste.
SebastienBruno (the original store)
Skovveien 6
www.sebastienbruno.no
Théo Romer is another Frenchman living in Oslo. He used to work at Sebastien Bruno, then established Mendel’s (see below) with a friend, and he has now opened his own pastry shop called Encore. Our lemon pie is the bestseller, Théo tells Falstaff. "I have kanelbolle (cinnamon bun) on the menu because it’s a really popular viennoiserie in Norway, but we make it in a really technical way that has allowed us to use much more milk inside, which gives it an incredible softness that you won’t experience elsewhere." Théo explains the growing pastry scene in Oslo by noting the number of French people living in the city, but also observes that Norwegians are increasingly interested in baking and pastry. Visiting Encore, you will find a nice selection of the aforementioned kanelboller, macarons, baguettes, and, obviously, croissants.
Encore
Pilestredet 75c
www.encoreoslo.no
Colourful tarts, multi-layered millefeuilles, and croissants so crisp you can almost hear the puff pastry hum in delightful harmony are prominent features at Mendel’s, the combined pastry shop and café in the middle of the pedestrian Karl Johans gate in central Oslo. This is where chef Younes El Khomri (who used to run Mendel’s with Théo from Encore) blends French and Moroccan pastry art to perfection. "As a French company based in Norway, we wanted to have the most famous Norwegian viennoiserie on our menu, but with a bit of a French touch, of course. Maybe that is why the croissant and kanelbolle are our bestsellers. Norwegians are really attached to their tradition", says brand manager Emilie Choquereau. "But we have also built our reputation with our legendary macarons! I think Norway and Denmark have mostly focused on selling viennoiseries, but at Mendel’s, we aim to reach our customers with our luxury pastry cakes and our Afternoon Tea for a unique experience." For the Afternoon Tea, Mendel’s pastry chefs use high-quality ingredients to create a delectable selection of desserts, all of which are crafted with care and attention to detail. There is no vegetarian, vegan, or lactose-free teatime, but everything on the menu is halal. The sommelier has chosen a nice selection of wines and other beverages to go with the meal.
Mendel’s
Karl Johans gate 8
www.mendels-oslo.com
Somewhere between Oslo’s beautiful botanical garden and the newly established sculpture park at Klosterenga lies Obelia, a short underground ride – or a slightly longer but pleasant walk – from the city centre. The pastry shop is run by French-Italian Quentin Coudert, who used to work at Pascal. Quentin supplies several cafés and restaurants – among them Chat d’Or, Brasserie Rivoli, and Perch’s tehus – with his delicious pastries. "Our bestseller is the canelé, a small and delicious pastry originating from Bordeaux in South-Western France. The texture is quite unique: crispy on the outside and soft and rich inside, tasting of vanilla with a hint of rum", Quentin explains, adding that his canelés come in different sizes. According to the seasons, Obelia offers pastry with different flavours, such as rhubarb in spring, strawberries in the summer, then other types of berries, apples, and pears in the autumn, and so on. "We actually harvest quite a lot of what we use ourselves to ensure the best possible quality."
Obelia
Åkebergveien 38
www.obelia.no
