Fryd just had another pop-up! This soon-to-open doughnut bakery by the former Tim Wendelboe and Java-barista, Talor Browne, has done several special events this year. Fryd means joy in Norwegian, and that’s exactly what doughnuts are: pure joy. Today, Talor collaborated with Oslo’s best deli shop – Gutta på Haugen. The happening took place at their summer-only ice cream stand situated close to their store at St. Hanshaugen. It’s one of the best spots for ice cream in Oslo, and even better when they do special events like this. Of course, we headed up there early, preparing for a massive queue at 1 PM!
The Fryd doughnut was served as a sandwich with soft serve ice cream and a choice of two toppings: bacon & maple syrup or cloudberries & rosemary. We tasted the former, but wish we had taken the berries instead. The doughnut was salty and buttery enough and didn’t need more salt from the bacon, in my opinion. The acidic cloudberries was probably a fresher and more balanced flavor to go with the fatty doughnut and creamy soft serve. Either that or the classic Gutta-topping of caramelized hazelnuts. I never get tired of that one. The doughnut was so amazingly good, though, so it was all worth it.
Fryd is rumored to open sometime next year. Until then there will be more chances to get a sample of these lovely doughnuts. My first taste of Fryd was on Valentine’s Day when they did a pop-up at Java. A week later you could visit Talor at home in her pop-up doughnut bakery Drop X Doughnuts during Restaurant Day. I missed her latest pop-up at OsloVelo in July, sadly, and I will miss her next three events as well. You can make it, though. Check out Territoriet gets doughnuts on August 19th, Peloton gets doughnuts on August 28th and Mathallen gets doughnuts on September 18th. Talor is also doing an exciting cooperation called Talor&Jørgen. She’s roasting coffee together with Jørgen, and I have a strong feeling that might be served in her doughnut shop as well.
Were you at the pop-up? Which flavor was your favorite? Please share in a comment.