Seglem Gårdsutsalg & Bakeri: Bread, buns, and a growing dream

Just a hundred meters from the sea, tucked away on beautiful Eigerøy, you’ll find Seglem Gårdsutsalg og Bakeri (Seglem Farm Shop & Bakery). A small but vibrant spot where the scent of sourdough bread, rolls, and sweet pastries fills the air. On weekends, when the shop is open, people line up on the front steps before opening hours to get their hands on freshly baked goods. What started as a dream of transforming the farm into something new has become a local success story of small-scale production and big enthusiasm. Photo: Emma Bjerregaard Opheim

Baked goods they can’t get enough of

The shop offers everything from sourdough loaves and “Seglemstykker” to crispbread, breakfast rolls, pizza dough, croissants, buns, muffins, and cookies. Everything is made from scratch with clean, quality ingredients. They also sell pesto and herb salt, and in the future, vegetables grown on the farm will be available too.

“What drives me is that people think it tastes good. And it gives me positive energy. No matter how much I bake, it never seems to be enough,” says Anett Opheim, founder of Seglem Gårdsutsalg og Bakeri.

Anett has lived on the farm with her husband for five years. Previously, the land was used for mink and tomato production. The old greenhouse has since been dismantled, the steel frames will be repainted, and the glass reused. The couple now plans to expand with a larger shop and adjoining greenhouse. The drawings are ready, and they recently received news that their application for funding from Innovation Norway was approved after all.

“We were lucky to receive support from Innovation Norway after all,” says Anett.

Next up is a permit process with the local municipality before construction can begin.

Many thoughts and ideas
Anett has countless ideas for the farm and wishes the new shop and greenhouse were already built. Through the «Kompetansenettverket for lokalmat», Anett received a visit from Heidi Netland Berge from TEAL. During a business development visit, they reviewed the product selection, discussed potential directions, and considered what Seglem should focus on moving forward.

“If you have attractive products and good marketing, people will go out of their way to get them,” says Heidi.

TEAL’s role has been to serve as a sparring partner and support system, offering guidance and perspective on business development, priorities, and decisions.

“There’s a lot I don’t know, so it’s been really good to have Heidi from TEAL,” says Anett.

The future smells like fresh bread and opportunities
This summer, Anett is extending her opening hours and will be open several weekdays as well as weekends. The goal is to test demand during the week and give more people a chance to buy fresh baked goods. At the same time, plans for the new shop and greenhouse are moving forward. Anett also hopes to offer baking courses in the future, including sourdough – a technique she’s become known for through her popular microbakery.

“It’s just fun, really. There’s real potential here. An exciting future – I’m very much looking forward to it. The things I don’t know yet, I’ll figure out. Then I just go for it!” Anett concludes.

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