On a historic farm just outside Oslo, where baking traditions stretch back more than a century, Daymaker quietly began what would become a new way for companies to celebrate their people.
Øvre Sem Gård, home to Holtsmark Konditori and Norway’s oldest agricultural college dating back to 1886, is where Daymaker’s very first department took shape. Today, this location serves more than 300 companies across the Oslo region — but the story started with a much simpler idea: great cakes, made properly, delivered exactly when they matter.
“This is where it all started,” says William Lindholm, CEO of Daymaker.
“Oslo was our first department, and Øvre Sem Gård was the natural place to begin. We wanted real craftsmanship, real people, and a partner who cared as much about quality as we did.”
At the heart of the operation is Michael Lunga, owner and head baker at Øvre Sem Gård. His approach is straightforward: bake everything from scratch, use solid ingredients, and never rush the process.
Walking through the bakery, the pace is calm but deliberate. Cake bases, creams, and fillings are prepared by hand. Ingredients are carefully selected — often local, always considered. Even the production flow is built around freshness rather than volume.
What does “quality” actually mean in daily baking?
For Lunga, it starts long before a cake reaches the oven.
“Quality begins with respect for the raw ingredients,” he explains. “If you start with good produce and take your time, the flavor speaks for itself. There are no shortcuts here.”
That philosophy is evident in one of Daymaker’s most popular choices: the chocolate cake. Rich, balanced, and deeply flavored, it’s designed to hold its texture and taste over time — without sacrificing freshness.
Why does the chocolate cake resonate so strongly with customers?
Lunga smiles.
“Because it’s honest. Proper cocoa, proper balance, and nothing unnecessary. It’s filling, but not heavy — the kind of cake people actually remember.”
What makes the collaboration unique is not just the baking, but how it connects to Daymaker’s system. Birthdays and celebrations are logged once, and from there everything runs automatically — from production planning to delivery routes.
How does it feel to combine traditional baking with modern technology?
For Lunga, the answer is simple.
“It allows us to focus on what we do best: baking. The system ensures the cake arrives on the right day, at the right place. That reliability matters.”
For Lindholm, that reliability is exactly what companies value.
“Celebrations shouldn’t depend on someone remembering to order a cake,” he says. “With this setup, no one is forgotten — and every employee gets the same level of attention.”
Today, Daymaker Oslo delivers cakes across the region with free delivery, serving hundreds of companies — but the foundation remains unchanged.
What makes this partnership work so well?
Lindholm doesn’t hesitate.
“Trust, shared values, and pride in the end result. Øvre Sem Gård isn’t just a supplier — they’re part of the Daymaker story.”
And for Lunga, the collaboration is just as meaningful.
“It’s motivating to see our work become part of people’s everyday celebrations,” he says. “That’s what baking should be about.”
From a historic farm to modern workplaces, the Daymaker Oslo team proves that when craftsmanship and care come first, even the smallest moments can feel worth celebrating.
When you started your studies or got your first job, did you ever think it would lead to you having a meeting about cakes?
Let us show you how birthdays start remembering themselves.
