Local suppliers

Lundal started as a mountain farm at the foot of Folgefonna in Etne, where Johannes Lundal settled around 1870. After learning how to make cured sausage in Evanger, he brought the skill back home to Lundal, passing the tradition down through the generations. Almost a hundred years later, Johannes' great-grandchildren moved to Breivik in Salten, where they set up a new production facility.

With a strong foundation built over 40 years and a growing demand for quality food, the Lundal family continues to serve Nordland’s people. They buy whole animals from Nortura and turn them into products like beef patties, meatballs, dry-cured bacon, ribbe, lamb rolls, and cured meats. All their products are made with local meat from Nortura Bjerka, connecting them to the rich food traditions of Nordland.

After completing his chef education in England and France, award winning pastry chef Craig Alibone proceeded to study and work in France. During his time in France he studied at Alain Ducasse Ecole Nationale Supérieure de Pâtisserie, where he was taught and worked alongside some of the world’s greatest pastry chefs, such as Bruno Moncudiol, Sébastien Serveux and Jean Marc Guillot.

Founded in 2016, the company soon expanded in 2020 and welcomed the opening of Craig Alibone Pâtisserie & Champagneria in the heart of Bodø city centre. A location designed to blend Scandinavian and French culture, a place for people to get together eat award-winning chocolate, pastries, and cakes paired with the finest champagnes and wines.

Brothers Ola and Lars Berbusmel, a baker and a chef, grew up with a deep connection to the sea. They fished with their father, enjoyed their mother’s homemade bread, their grandmother’s fish gratin, and their grandfather’s cakes. This tradition has shaped their philosophy of cooking with pure flavors, local ingredients, and a fine balance between traditional and modern techniques.

In the fall of 2018, they opened their own artisanal bakery in the heart of Bodø. The bakery has become a cozy gathering place for a cup of coffee and the simple joy of homemade bread. With a focus on craftsmanship, quality, and local ingredients, they bake with minimal ingredients and allow for a long, slow rise—because they believe this creates the best bread, just like the one their family enjoyed for generations.

Nordic Blu salmon enjoys an exceptional life in the crystal-clear waters of Skjerstadfjorden. The natural conditions here create a perfect environment for growth, with the mighty Saltstraumen providing clean, oxygen-rich water that nurtures the fish. The sustainable production methods, rooted in a deep respect for nature, ensure the salmon are healthy, strong, and full of flavor. From roe to finished product, every step of the process takes place within the Salten region, supporting both the local community and the environment.

This family-owned business has been raising salmon in the region since the 1980s, with an unwavering commitment to sustainability and a strong connection to nature. By keeping all production local, they ensure that their salmon is of the highest quality while also promoting sustainability, benefiting both the local area and international markets.