BIZTRAC BETA
Arts creation activities in literature

PASSION FOR BAKING AS

Org. no. 921313780 Limited company (AS) Våler Incorporated 2018 Active
Ownership graph ↗
Revenue 2024 NOK 1.7m
Operating profit NOK 259,000
Equity NOK 1.3m
Incorporated 2018
Share capital NOK 100,000

PASSION FOR BAKING AS is registered as a limited company in Våler, Østfold with organisation number 921313780. The business is classified under arts creation activities in literature (NACE 90.111). The company was incorporated in 2018. Registered share capital is NOK 100,000, divided into 10000 shares. The company's stated purpose is: “Bloggvirksomhet, webbasert markedsføring via ulike kanaler og produktutvikling innom bakebransjen, samt alt hva som hører inn under dette, herunder eie aksjer i andre selskaper.”. The most recent filed accounts, for the 2024 financial year, show NOK 1.7m in revenue and NOK 259,000 in operating profit.

Key figures · 2024

Revenue
NOK 1.7m
Operating profit
NOK 259,000
Equity
NOK 1.3m
Est. value
NOK 2.1m

Financial health · 2024

Liquidity
0.27
Not satisfactory
Current assets ÷ current liabilities
Profitability
Not available
Return on total assets
Solidity
168.4%
Very good
Equity as a share of total capital

Who owns PASSION FOR BAKING AS?

MANUELA ILONA KJEILEN
PASSION FOR BAKING AS
NOK 1.7m rev. · NOK 259,000 profit

PASSION FOR BAKING AS has 1 registered shareholder:

All shareholders and roles →

Frequently asked questions about PASSION FOR BAKING AS

Who owns PASSION FOR BAKING AS?

MANUELA ILONA KJEILEN is the largest registered owner, with 100.0%.

What is the revenue of PASSION FOR BAKING AS?

PASSION FOR BAKING AS had revenue of NOK 1.7m in 2024.

Who is the general manager of PASSION FOR BAKING AS?

Manuela Ilona Kjeilen is registered as general manager of PASSION FOR BAKING AS.

Where is PASSION FOR BAKING AS based?

PASSION FOR BAKING AS has its business address in Sperrebotn.

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

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