From Cancer Research to Sourdough: Bergen’s Newest Bakery

Tucked away on the corner of Nye Sandviksveien and Skuteviksveien, Bakeri 29 isn’t just another bakery—it’s a passion project that has already won the hearts of locals. With the smell of fresh boller drifting into the street and customers lining up outside, it’s clear that this small shop is making a big impression.

But beyond the warm loaves and flaky pastries, what makes Bakeri 29 truly special is its founder: Gun Monica Mannelqvist, a former cancer researcher who traded the lab for the bakery. Such an unexpected career shift piqued our curiosity, and we sat down with her on a quiet Tuesday morning before the bakery officially opened for the week.

A Career Change Years in the Making

Despite the recent opening of Bakeri 29, Mannelqvist’s journey into baking began long before. For the past eight years, she has been honing her craft, determined to one day open a bakery of her own. However, she knew she needed more experience before taking the leap.

"Suddenly, I felt the time had come," she recalls. "It was now or never."

Though she holds a PhD in molecular biology, her fascination with food science never faded. She had hoped to find a way to blend her scientific background with her love of baking, but with no such program available in Western Norway, she decided to take a traditional baker’s education instead.

A Commitment to Quality and Local Ingredients

Since opening its doors, Bakeri 29 has seen an overwhelming response. Customers have lined up daily, often before the shop even opens, and the demand has been much higher than Mannelqvist expected.

Yet despite the chaos, there’s one thing she refuses to compromise on: quality. Every loaf, bun, and pastry is made from scratch, using organic flour, organic sugar, and fresh ingredients. Even the berries in the boller come from either her garden or her neighbour’s.

"Many chain bakeries import pre-made buns—they don’t even make the dough or shape it themselves," Mannelqvist says. She prefers small, local businesses, where she believes you can feel the difference. "They have soul. You can tell it’s real."

More Than Just a Bakery

Throughout our conversation, Mannelqvist’s enthusiasm was infectious. Despite the long hours and the pressure of keeping up with demand, she remains deeply grateful for the community’s support.

"Everybody has been so positive," she says with a smile. "The people here have been fantastic."

For those eager to experience Bakeri 29, the shop is open from Wednesday to Saturday, 11:00–16:00. Getting there is easy—students can hop on practically any bus from NHH to Skutevikstorget, then take a brisk walk up Skuteviksveien. By the time you arrive, you’ll have worked up a proper appetite for a bolle (or two).

Need another reason to visit? Bakeri 29 is within walking distance from a lot of student houses and the Dr. Wiesener pub, making it the perfect spot to recover after a brutal night out (speaking from experience). Nothing cures regret like fresh pastries and strong coffee.

And if you’re planning to become a regular—because let’s be honest, you will—ask for their loyalty card. Your future, sleep-deprived self will thank you.