“We’re not like most normal farms. In fact, we like to think of ourselves more like a vineyard,” Anne Tønnessen, who manages the Sandalen Farm with her husband Jo Arild, tells us.

“Where most farms supply their produce to large national wholesalers, we use 90% of the fruit we grow to create our products on-site. Our ciders and juices are all made here.”

Just over a decade ago, Sandalen Farm wasn’t producing fruit at all. But, in 2011, Anne and Jo Arild decided to make a change. From a working animal farm, Sandalen became a fruit plantation, and the following year, the couple’s very first juice came to market. Since then, the farm has grown to include thousands of fruit trees—and to sell many flavours of juice, cider, and fruit gels.

“From apples and plums to currants, blackcurrants, honeysuckle, and gooseberries, all our produce is harvested directly from our orchard,” Anne explains.

“That’s the key to our flavours. Our commitment to quality has to start right there, where we pick the ripest, healthiest fruit to ensure the richest flavour and aroma. From there, it’s the shortest of journeys from farm to product.”

Throughout that journey—from harvesting to bottling—the team at Sandalen Farm follows strict guidelines to ensure best practices for sustainability and quality. Thanks to being independent producers, they can closely monitor and control the entire production process, from seeding to bottling. From the cultivation of raw materials to the choice of packaging, they take conscious steps to minimise their environmental impact. It all adds up to a lower carbon footprint.

Yet bringing many of these products to market is a long process. The apples ripen between August and November, Anne explains, and it takes between two and 12 months after that for the cider to be ready. Along the way, it’s delicate work to find the right balance for optimal flavours—and, in line with Sandalen’s commitment to quality, every part of the process is rigorously monitored.

“We have tried to learn the art of being patient observers of the cycles of nature, from the growth of our apple trees to the harvesting of the fruits,” says Anne.

“We want our customers to discover and appreciate the authentic flavour of our products. Our vision is to inspire thoughts of uniqueness, localisation, and an awareness of the natural processes that bring each product to life—and to create an appreciation in the customer for the craftsmanship behind each glass. For us, there’s a genuine joy in seeing the fruits of our labour grow, literally, from blossoming trees to the finished products that grace our shelves.”

There’s no doubt that the whole process is a labour of love—but it’s not a process that Anne and Jo Arild handle alone.

“Both of our fathers—Odd and Hans Jostein—are involved, alongside Tor Markus, Oda Remine, Andy, Håkon, Kanja, Linus Aleksander and Anna. Their contribution is invaluable, as they support the farm operation by participating in harvesting, bottling, and pressing”.

And it’s a process not without its challenges. One of the main challenges that Anne, Jo Arild, and their team at Sandalen Farm face is in many ways a welcome one: really high demand. They don’t buy any of the raw materials for their products externally, meaning they have to grow all the produce they need themselves.

“We have to limit ourselves to our production scope,” Anne says, “and we see this as an opportunity. It means we have to maintain our focus on quality, sustainability, and innovation. Rather than aiming for ever-greater quantity, we can continue our experimentation with new products and stay rooted in our local community.”

Sandalen’s commitment to being local is something that comes up a lot in our conversation. It would be much easier for the team to supply their raw produce to national wholesalers. But instead, they sell their locally-made products directly via the farm shop and via small-scale suppliers.

“Ultimately, we believe in building lasting relationships with our customers, partners, and employees. And the flavours we use carry the history and heart of our farm”.

Part of building those relationships with customers is listening to their feedback—and Anne gets excited when she speaks about the curiosity of Sandalen’s customers.

“The success of our business at Sandalen Farm is fuelled by our adventurous customers who share our passion for taste and sustainability,” she says. “It’s their curiosity and enthusiasm that fuels our constant innovation and diverse product portfolio.”

And it’s not just customers who are enthusiastic about these flavours. Sandalen’s “Knedrepar” cider was top-rated by Norway’s biggest newspaper VG, while the experimental “eXperiment X1” won the Gold standard in the cider World Cup. This industry acknowledgement is standing Sandalen in good stead for the future, with plans to continue to innovate.

“Right now, we’re focusing on an exciting project called FERD, based on the Asfari apple variety,” Anne says.

“Our daughter, Oda, is making her creative contribution by designing the label with motifs inspired by the saga hero and explorer Leiv Eriksson. This project represents our commitment to explore new flavours and connect history, nature, and taste. We also look forward to continuing to share the flavours of Sandalen Farm with a wider audience.”