Along the St.Olavsleden we find typical Trønder farms. Many of the farms are located on small hills surrounded by large fields. Others are located along steep slopes where farmhouses and storehouses cling.

Along this line, we have entered into collaboration with the following food producers:

The company Gull i munn consists of the farms Rølia, Bjerkem, Ner-Salberg, Fuldseth and Grandan Midtre on Innherred. They have teamed up to grow, grind and sell organic primordial grains – ancient grains with unmatched quality and nutritional value. A valuable element in the diet, interspersed with common sense and love for nature.

From the company Gull i munn, we get the wonderful primordial grain that we use in our pastries at Streif Café and Bakery.

Haugslia farm is a farm close to the city center in Verdal, north of Trøndelag, with the production of pig, grain, potato and carrot, as well as some vegetables. The farm is a family business, and has been run in the family for several generations. The first and oldest building mass dates from the 18th century, while what today makes up the square yard was built in 1836.

In the farm shop, they sell local produce which is mainly produced in-house. On the days it is served, there is a wide selection of other suppliers in the district as well as other niche producers.

From Haugslia farm we get the tasty Pulled Pork.

Surf Kombucha Inderøy

Maren Aasen Guichard was born and raised at Gangstad Gårdsysteri, where they make cheese and ice cream from the farm's fresh cow's milk. Through growing up, she has learned to appreciate good raw materials and good craftsmanship. She is a trained nutritional therapist, and passionate about healthy food and drink. The man Luca Guichard was born in Norway, but grew up in Portugal, where surfing has been an important part of life. He shares Maren's interest in physical activity and healthy eating. https://surfkombucha.no/

From Surf Kombucha Inderøy we get the bubbly Surf Kombucha.

Gjørv gård has beautiful red trøndlån, large parks and an exciting history all the way back to the Bronze Age! We grow seed grain, and have more than 350 red deer grazing in a beautiful, rolling landscape, known for its green luxuriance since the time of the saws. Painstaking restoration work over 50 years has made the farm today one of the best preserved in the region.

From this farm we get the lovely Hjorte roast beef.

We know little about the 12th-century monastery Munkeby in Frol by Levanger. The Cistercian monastery was well established before 1180, probably founded from Lyse monastery near Bergen, and closed down before Lyse in 1207 founded the monastery at Tautra. The monastery church was then for centuries used as a parish church until it was destroyed by fire. Gården Munkeby remained a farm under the Tautra monastery until the Reformation.

From Munkeby monastery we get the good Munkeby cheese.

The Dovreleden meanders through valleys and over the majestic Dovrefjell. Here, mountain people have a long tradition of subsisting on various types of game that roam the mountains.

Along this line, we have entered into collaboration with the following food producers:

Eidsmo slaughterhouse can be found in Kvål, south of Trondheim. At Eidsmo, they focus on quality assurance at all stages. Quality policy dictates clean meat products with consistent, high quality. To cure simply means to dry. In Eidsmo's drying loft, all you have to do is let time help you get the unique taste experience. The magic of the drying loft!

From Eidsmo butchery we get the tasty cured ham.

Jo-sætra is a small company based in Oppdal. In 2013, they started developing products from what the surrounding nature has to offer, and a long-standing hobby turned into a livelihood. It started with cricket juice, birch juice and rhubarb products, and today they have around 150 products. They pick and grow the raw materials for juice, syrup, jelly and jam themselves. From Jo-sætra we get the pearly and fresh Bjørkesprett for Dovreskreppa.

Hognamat AS is located west of Forollhogna. They refine cured meats inspired by the harsh wilderness that surrounds the place. Hognamat uses meat from lamb, reindeer, deer, elk and musk and seasons this with currants, juniper berries and other shrubs. They hunt for new flavors based on long family traditions and an uncompromising sense of quality. Hognamat is wild and tastes right.

From Hognamat AS we get the raw Muskuspølsa for Dovreskreppa.

Grindal Ysteri is a small, organic farm dairy in Rennebu. Here we produce fresh and unpasteurised milk from our animals; cow and goat. At Grindal, we make use of the qualities the place has given us; land and forest, animals and people. Resources work best in teams: The forest provides heat for washing water and cheese making. Cooperation in the neighborhood ensures that the wheel of the year runs smoothly. Cows, sheep and goats graze together on diverse and tasty pastures. By eating nutritious feed, we ensure that the animals are well in every way. Eighteenth we get fresh and fat milk. A pure raw material.

From Grindal Ysteri we get the tasty blue mold cheese Råblå.

Trondheim became a pilgrimage destination already in the Middle Ages, when Nidaros Cathedral was built over St. Olav's remains in the years after his death in the battle of Stiklestad in 1030.

In the Pilgrimsage Town of Trondheim, we have entered into collaboration with the following food producers:

The beginnings of Rotvoll Safteri can be found at Olsby farm on Tangen in Hedemark, where Kåre Godager ran Helios Safteri for many years. Business at Tangen ended and for several years the machines and tanks stood idle, until Ølen Safteri was established in 1991 and took over the business. In the summer of 2000, they moved to "Det ekologiske hus" at Rotvoll in Trondheim and took the name Corona Safteri. The general store, which "Kristoffertunet" had started before, was incorporated into the business and a bakery was established. In 2010, "Det ekologike hus" and "Kristoffertunet" were merged into what we know today as Camphill Rotvoll. Today we have close to 40 people working on site.In 2013 we changed our name to Rotvoll Safteri.

From Rotvoll juice factory, we get the fresh juice in a glass bottle.

Trondheim Sjokolade is a small chocolate factory that offers handmade chocolate made from the highest quality raw materials.

Alma is a craftsman in chocolate. She originally comes from Singapore but grew up here in Norway. She has been interested in chocolate since a young age and has a passion for innovation. Her interest developed during her upbringing and she chose to learn more about chocolate by apprenticing with world champion Wei Loon Tan from the Academy of Pastry Arts in Malaysia, one of the world's most renowned schools for pastry chefs, award-winning Nat Bletter from Madre Chocolate in Hawaii and Frédéric Bau, the founder of The Valrhona Chocolate School in France. Like any craftsman, she has a deep respect and passion for all elements of her craft.

From Trondheim Sjokolade we get our delicious confectionary pieces with flavors from several pilgrimage destinations.

Fagtrykk is Central Norway's largest graphic company with head office in Trondheim and branches in Namsos, Steinkjer and Orkanger. We focus on good solutions, high quality and prompt delivery. Production and sales in all four departments help reinforce this. A modern fleet of machines combined with professional expertise provides good conditions for you as a customer and for us who work at Fagtrykk.

Fagtrykk has developed our graphic profile and develops all our packaging.