News
From grain and stone milling to baking, insight and well-being
What happens when grain is treated not just as a raw material, but as flavour, culture and long-term value? Together with Øvre Åbål Gård, local bakers and a stone mill on the farm, we explored how grain can shape food experiences across different needs, from professional bakers performance, to consumers looking for well-being, quality and taste. Connecting insight with market execution.
By Day of Week partnerships team
Rooted in place
Øvre Åbål Gård is a family farm with deep roots in Norwegian agriculture. They grow seasonal produce with care for soil, biodiversity, and the local community. But connecting their harvest to the right buyers — at the right time, at the right price — has always been the hardest part.
Connecting farm to table
Through Day of Week’s Creator platform, Øvre Åbål Gård now publishes seasonal availability, quality documentation, and pricing campaigns that reach hospitality partners directly. The result: clearer demand signals, less waste, and a stronger brand story that travels from field to guest table.
What producers gain
The partnership demonstrates what Day of Week enables for producers: direct market access, brand visibility through platform storytelling, and data-driven insights that help plan next season’s production with confidence.
About this article
Øvre Åbål Gård, Norway