Norway

Marthe Kilen, the founder of Frühnelik, is a pastry chef with a deep passion for creating cakes, chocolates, and sweets. At 37 years old, Marthe has spent over a decade honing her skills in the kitchen. She began her business 11 years ago after realising her talent was baking and pastry-making. “It’s always been my passion making food”, she explains, noting that her transition into the world of cakes and pastries felt like a natural progression.

For Marthe, quality is at the heart of everything she makes. She prioritises using the best ingredients and sourcing locally whenever possible. Her cakes boast exceptional taste and feature creative designs and playful names, making them stand out in a competitive market. Her attention to detail in flavour and presentation has earned her a loyal customer base.

Marthe has faced few challenges as a woman in the business world. “I just have positive things to say”, she asserts. Despite being a mother of two, Marthe credits her supportive husband for helping balance her career and family life. While many entrepreneurs face difficulties in managing work and home life, Marthe has found that her husband has been an essential partner, allowing her to focus on her passion while he took care of their children when they were younger. “I think I married the best man in the world”, she says, laughing with gratitude.

When it comes to developing her business, Marthe believes the key to success is focusing on what she does best. As her business grew, Marthe recognised the importance of delegating tasks that didn’t align with her strengths. “I have to pay someone to help me with the marketing, financial economics, and everything else that comes with the business”, she says. By focusing her time and energy in the kitchen, she can maintain the quality and creativity her customers expect.

Despite the challenges of running a small business in a rural area, Marthe thrives in a close-knit community of entrepreneurs. “We are very good at using and helping each other”, she explains. Marthe has a network of people in the area she can turn to for help, whether it is delivering goods or offering advice. Her collaboration with other local businesses has been instrumental in getting her products to a broader market, including partnerships with different shops that distribute her sweets.

Marthe also credits the GRASS CEILING Project with connecting her with other women entrepreneurs. This initiative has enabled her to exchange knowledge and experiences with other women in various industries. Despite the differences in their businesses, Marthe notes that the challenges they face are often quite similar. “We can debate and talk about it and find a solution to many problems together”, she says, highlighting the value of collaboration in overcoming the obstacles of entrepreneurship.

Liv Aas is a manager at Hognobring Croft Brewery, a small brewery located just south of Trondheim in Norway. They specialise in crafting beer with local ingredients, using locally sourced grains from nearby farms. The brewery, which started in 2016, was initially a hobby that Liv and her co-founder, who left his job in the oil industry, turned into a business driven by the desire to create local jobs and offer high-quality, locally produced beer. Liv, who left her previous career in farming and accounting, was able to turn her passion for craft beer into a successful business venture.

Liv’s brewery stands out for its commitment to using local malts and real fruits, avoiding additives, and not pasteurising its beers. This results in a fuller, richer taste than many industrially produced beers. Liv explains that the brewery’s focus on these natural ingredients differentiates its products from others in the market. She emphasises that using high-quality, local ingredients provides its beers with a unique flavour profile that isn’t possible with mass-produced malts. This unique flavour profile is what entices beer enthusiasts to try their products.

Despite working in an industry traditionally dominated by men, Liv has not faced significant challenges as a female entrepreneur. Her product knowledge helps her gain recognition, which counters potential gender bias. One of the biggest hurdles for Liv and her business is navigating the strict regulations and high fees associated with selling beer in grocery stores in Norway. She explains that most sales must go through wholesalers, significantly reducing their profit margins and making it challenging to grow the business financially. Because of this, Liv is dedicated to expanding the brewery, diversifying its beer offerings, and improving access to the market. In addition to selling her beers, Liv actively collaborates with other local businesses. They work with food producers, restaurants, and caterers to create complete event experiences, from conferences to dinners, pairing their beers with regional cuisine. These collaborations are a valuable way to promote their beers and expand their reach while building relationships with other entrepreneurs in the community. Liv believes such partnerships strengthen local businesses and create more opportunities for everyone.

Liv also participates in the GRASS CEILING Project, which has been instrumental in helping her connect with other women in similar positions. Through the project, she has been able to share experiences and receive advice on how to overcome challenges. She highlights the support network within the GRASS CEILING Project, where women can reach out to each other for advice and solutions to problems, making them feel less isolated in their entrepreneurial journeys.

Anita Galåen is not just a farmer but an innovator dedicated to transforming agricultural production into a more sustainable and cooperative model. Living in Røros, Norway, she has spent years developing a working method that reduces waste, fosters collaboration among local producers, and ensures every resource is used to its full potential. Her approach is rooted in a deep commitment to sustainability in terms of environmental impact and creating a more balanced and fulfilling way of life for those involved in food production.

Her project, Green Co-creation, is an initiative that focuses on making the most of existing resources on farms, repurposing materials that would otherwise go to waste, and fostering partnerships between different producers. Her philosophy is simple yet powerful: rather than working in isolation, farmers and food producers can support each other, creating products together and ensuring that no valuable ingredient is wasted. A great example of this philosophy is the new line of sustainable desserts she has developed, which are now sold in shops across Norway, an achievement she is very proud of. These desserts are not just about taste; they tell a story of sustainability and collaboration. One of them incorporates honey that would otherwise be discarded—specifically, the honey that gets stuck in machinery during the extraction process and is difficult to package. Although this honey is delicious, it often goes unused. By incorporating it into her desserts, Anita reduces waste and highlights local beekeepers’ work. One of the desserts also has a cookie base made out of the leftover crumbs from a local cookie factory’s production. These are just two examples of how, with imagination and initiative, Anita manages to create delicious, sustainable, and unique products through cooperation between local producers. For Anita, sustainability goes beyond food production. She is deeply committed to building a work-life balance that allows farmers, especially women, to thrive professionally and personally. “Sustainability isn’t just about the products you make—it’s about life itself. It’s important to find balance, slow down when needed, and ensure that your work enhances your life instead of consuming it.”

Participating in networks like Rørosmat –a collective of local food and drink producers– or the GRASS CEILING project, has been essential in fostering her collaboration to ensure that small-scale farmers can compete in the marketplace. These networks provide mutual support and a space to share challenges and solutions, highlighting the importance of community in entrepreneurship.  Anita continues to reap success with her project and is clear about the next step. “I would like to export the Green Co-creation model so anyone can use it. I firmly believe that the way to stand out in the market is through alliances between small producers to create something unique, something sustainable, and something that tells a story.“