01
Wild leaven
Our starters are fed daily. No commercial yeast shortcuts in the core loaves — just flour, water, salt and time.
Our story
Welcome to Surdeigshuset
Behind Surdeigshuset are bakers who love sourdough, good raw materials and trying new flavours. We take our time and skip the shortcuts so everything turns out properly.
Why we bake
Time, grain and northern light
Tromsø winters ask for real bread — loaves that keep, toast well and taste of the flour they came from. We ferment slowly, mill flavour into every bake with Norwegian and Nordic grains, and stock a self-service farm shop so neighbours can pick up warm crust without a queue.
Thank you for supporting local and shopping with us.
Craft principles
What guides the bake
02
Local flour
We prefer short-distance grain and organic flours that carry character into the crumb.
03
Open cupboard
The farm shop is trust-based and self-service — a small way to keep real bread within reach on Storgata.
Visit the farm shop
Self-service daily 07:00–19:00 · Fresh bread Thu–Sat by 09:15