BIZTRAC BETA
Manufacture of bread; manufacture of fresh pastry goods and cakes

ÅPENT BAKERI PRODUKSJON AS

Org. no. 999255930 Limited company (AS) Oslo Incorporated 2012 Active
Ownership graph ↗
Revenue 2024 NOK 107.7m
Operating profit NOK 8.5m
Equity NOK 14.4m
Incorporated 2012
Employees 74
Share capital NOK 110,000

ÅPENT BAKERI PRODUKSJON AS is registered as a limited company in Oslo, Oslo with organisation number 999255930. The business is classified under manufacture of bread; manufacture of fresh pastry goods and cakes (NACE 10.710). The company was incorporated in 2012 and has 74 registered employees. Registered share capital is NOK 110,000, divided into 1000 shares. The company's stated purpose is: “Produksjon og distribusjon av bakevarer samt det som naturlig faller sammen med dette.”. The most recent filed accounts, for the 2024 financial year, show NOK 107.7m in revenue and NOK 8.5m in operating profit.

Key figures · 2024

Revenue
NOK 107.7m
Operating profit
NOK 8.5m
Equity
NOK 14.4m
Est. value
NOK 39.3m

Financial health · 2024

Liquidity
1.07
Satisfactory
Current assets ÷ current liabilities
Profitability
Not available
Return on total assets
Solidity
30.0%
Good
Equity as a share of total capital

Who owns ÅPENT BAKERI PRODUKSJON AS?

ÅPENT BAKERI AS
ÅPENT BAKERI PRODUKSJON AS
NOK 107.7m rev. · NOK 8.5m profit

ÅPENT BAKERI PRODUKSJON AS has 1 registered shareholder:

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Frequently asked questions about ÅPENT BAKERI PRODUKSJON AS

Who owns ÅPENT BAKERI PRODUKSJON AS?

ÅPENT BAKERI AS is the largest registered owner, with 100.0%.

What is the revenue of ÅPENT BAKERI PRODUKSJON AS?

ÅPENT BAKERI PRODUKSJON AS had revenue of NOK 107.7m in 2024.

Who is the general manager of ÅPENT BAKERI PRODUKSJON AS?

Hans Thorne is registered as general manager of ÅPENT BAKERI PRODUKSJON AS.

Where is ÅPENT BAKERI PRODUKSJON AS based?

ÅPENT BAKERI PRODUKSJON AS has its business address in Oslo.

Source: Biztrac.no · Data from the Brønnøysund Register Centre and the Norwegian Tax Administration · Last updated 15.06.2026.

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