Kamkake and handcrafted traditions at Inderdalen Farm

In the heart of the Brygfjell valley lies Inderdalen Farm – a small mountain farm that opens its doors when hosts Ann‑Synnøve and Oskar invite guests in. Here, visitors experience a food culture closely connected to the place, the seasons, and traditional craftsmanship. Kamkake, lefse, and bread are still baked in a wood‑fired oven, just as they have been for generations – with patience, precision, and respect for the ingredients.

Kathrine Sørgård

Inderdalen is not open on a daily basis, but offers selected and personal encounters with the farm through Wednesday cafés, a Christmas market, and visits by appointment. When the doors open, it is always the hosts themselves who welcome guests – sharing not only the food, but also the knowledge and stories that come with it. For those who want to explore the traditions more deeply, it is possible to book courses in kamkake baking.

Kathrine Sørgård

Everything is baked by hand today, and baking in a wood‑fired oven gives the flatbread its crisp edge, the kamkake a light crumb with a delicate crust, and the sourdough bread a dark crust and deep flavour. Each product has its own character – and each carries the story of past generations.

And then there are the sun buns (solboller). What started as a small experiment quickly became a local sensation. When Inderdalen starts baking sun buns, word spreads fast. Cars line the road, people queue up, and bags are filled with warm, soft buns that taste like something caught between tradition and something entirely new.

Kathrine Sørgård

When the farm welcomes groups, meals are drawn from its own food culture – roast elk, oven‑baked salmon, and traditional dishes shaped by the seasons. Everything is made without shortcuts, and always with a story on the plate. And every winter, one of the farm’s most cherished recipes is brought out: Nanna’s krenel – a traditional twisted doughnut.

The twisted doughnut was created by Nanna, who grew up in the old farmhouse with her ten siblings and spent her entire life on the farm. That the recipe is still kept alive here is more than tradition – it is a tribute. Today, Inderdalen is an important part of A Taste of Hemnes. The farm shows what lies behind words like local food and tradition: people, time, hard work, and a deep care for the stories that never quite let go.

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