🦒 Hi there.
I'm Markus.
I started baking bread before I was old enough to legally serve it, and never really stopped.
I've spent the last fourteen years building Baker Hansen from the ground up in Torshov, one 05:50 opening at a time.
These days, when I'm not behind the till, I'm chasing 5K PRs at Bislett Stadion and slowly turning this blog into a small, weird corner of the internet.
I run Baker Hansen at Torshov. Seven days a week, my hands know exactly what a properly proofed loaf feels like.
I'm also tall — more or less why this blog is called "tall and toasty." I'm easy to find at the café. I'm the tall one.
My husband Stian runs a café too, so our dinner conversations don't sound like most people's.
We're also increasingly arguing over whether a 35mm film camera was a good idea.
I grew up split between five places — Nittedal, Manila, Vestby, Dar es Salaam, and The Hague — before landing in Oslo fourteen years ago. Not a single stretch of continuous schooling in there.
When I'm not behind the till, I'm usually chasing a new 5K PR at Bislett Stadion, working through my training plan.
Or unwinding at a sauna somewhere on my Oslo list. I've tried enough of them to have a strong opinion on the ranking.
In short: a kid from five countries who ended up with the most beautiful man in the universe and a bakery that opens at 07:00 sharp. Stop by Baker Hansen sometime, and I'll happily tell you why your pickled red onion is wrong.
Curious what a given week actually looks like? Check out Now, or just come say hi at the café.