If you’d told me this week’s letter would include frost-bitten flowers, forgotten Norwegian sweaters, a shocking headline about tampons, and a new kind of Frøya magic, I’d have said you were mixing too many genres 😅
And yet… here we are.

This week is a mix of everything I care about - from slow, joyful farm moments to the hard truths that remind me why I do this work at all.
We’ll talk about:

The last edible flowers of the season - and why they make winter cooking beautiful
The Nordic craft traditions that also shaped how I think about skincare
A shocking women’s health story that made my blood boil
Our brand-new Frøya product that answers that story with love and purpose
And a new recipe that’s sweet, simple, and good for your gut

Grab your cup of tea (or something stronger - no judgment 😅), and let’s dive in.
Because this week, we’re going from wildflowers to womanhood - and it’s one you won’t want to miss 💫

A Little Frøya
Black Friday Reminder

Just a quick reminder, before the real November madness kicks in (you know… that time when every brand starts shouting about sales 🙈), take a quiet moment to do a little Frøya check: This is the perfect week to figure it out - before things get busy!
So when our big seasonal sale begins, you’ll be ready to restock (or finally start
your Frøya journey) without the stress.If you’re unsure which products are best for your skin - just hit reply 💌
I love helping people find their perfect match.

Harvesting the Last of Summer

This week, I gathered the very last round of edible flowers before the frost sets in - cornflower and calendula, their final curtain call before winter.
I dried them in my dehydrator so I can sprinkle little bursts of color over winter dishes and pretend it’s still July.

It’s my go-to kitchen magic trick - even the simplest meal suddenly looks like something from a restaurant.
Have you ever tried drying
edible flowers? 🌿
You don’t even need a dehydrator - a regular oven on low heat works just fine.
Trust me, it’s the easiest way to add beauty (and a bit of summer) to the darker months.

Threads of Heritage

I don’t think I’ve ever mentioned this before, but one of my quiet passions (besides skincare and gardening) is handcrafting.
Especially knitting and crocheting!
My mother is one of those women who always has a project in her hands - yarn running through her fingers like second nature. She taught me when I was a child, and while I’ll never claim to be at her level (she’s a true artist with needles), I still find such peace in it.
In fact, I worked part-time at a little yarn shop while I was studying - probably the coziest job I’ve ever had!
When I helped my parents move a few weeks ago, I discovered a forgotten treasure: a stunning hand-knitted sweater my mom made for herself sometime in the 90s. I had never seen it before - a piece of soft, woolen history that has now found its way to me. It feels like wearing a story.In Norway, knitting isn’t just a hobby.
It’s part of our cultural DNA - a tradition born from necessity, patience, and resilience.
Generations of women (and men!) knitted to stay warm through long winters, to mend, to make do.
Patterns often carry traces of our mountains, fjords, and snow - quiet stories told through stitches.
Even the most modern Norwegian design still echoes that heritage: the belief that beauty and function can live in the same thread.
For me, there’s something deeply grounding about it.Me crocheting something for the preschool where my mom works 🧶

To sit in silence, or with an audiobook, letting the rhythm of your hands create something tangible - it’s slow, deliberate, meditative.
It reminds me of the philosophy we live by at Frøya:
To honor nature’s pace.
To craft something real, functional, and beautiful - with time, care, and intention.
Just as each sweater is built stitch by stitch, every balm we create is made drop by drop, a meeting point between heritage and science, between the land and our skin 🌸

The Story That Made My Blood Boil ⚡

Now, on to something that honestly made me furious this week.
As many of you know, I used to work as a journalist here in Norway - and while I’ve moved on, I still read more news than is probably good for me 😅In products that women use intimately, for hours, every month, for decades.
The companies say the amount is too small to matter. Experts disagree. Lead is a heavy metal with no safe level of exposure.
It builds up in the body over time - especially in bones - and can leak back into the bloodstream during pregnancy, reaching the baby through the placenta or even through breast milk later on.
It’s linked to hormone disruption, heart disease, developmental issues, and neurological damage - and yet, it’s still there, hidden in products women trust with their health.
And what hurts the most?
This isn’t even new information.
American researchers published similar findings last year.
The U.S. FDA opened an investigation. In Norway? Silence - until now. For a country that prides itself on safety and regulation, this feels like a huge betrayal.

Why this matters so deeply?

Reading that article hit me hard because this is exactly why Frøya exists.
For years, women have been told that «a little bit» of chemicals is fine - in our makeup, in our lotions, in everything we touch.
But small amounts, over time, add up.
And they don’t just affect your skin - they affect your hormones, mood, fertility, energy, and overall health.Frøya was built on the refusal
to accept that.
We wanted skincare that nourishes instead of poisons, that strengthens instead of disrupts.
And that’s why I’m so proud to finally share something new - something that connects directly to this issue, and that means the world to me.

Introducing a New Frøya Product this November

We’ve been working quietly behind the scenes on something we are so excited (and a little nervous!) to share with you soon.
This isn’t just another product launch.
Something gentle, natural, and deeply connected to what Frøya stands for: care, purity, and confidence in your own body.

And on November 13th, you’ll finally get to see it.
We’ll celebrate with a special live event - part Q&A, part product reveal, part giveaway (and yes, we’ll also share early details about our Black Friday offers 👀).
So mark your calendar, bring your cup of tea (or champagne 🥂), and join us for what might just be our most meaningful launch yet.

This Week’s Recipe: Cottage Cheese Sweet Buns

And now for something comforting.
Because after all that righteous anger, we deserve something soft and sweet.
These Cottage Cheese Sweet Buns are my go-to guilt-free treat.Naturally sweetened, protein-rich, and IBS-friendly - and you don’t even need a mixer.
They’re foolproof and ridiculously good.
(You’ll find the recipe at the bottom of this letter, as always!)

Before You Go

Your little emoji rating means the world:
✨ 🤍 Loved it!
🌿 Really enjoyed it
🫖 Perfect reading with my tea
😅 Not quite my vibe this week

With love (and a cozy wool sweater),
Line 🕯️
The heart of Frøya

Recipe of the week: Cottage Cheese Sweet Buns

Cottage Cheese Sweet Buns (makes 8)
You’ll need:

• 400 g low-fat cottage cheese (preferably organic and unsweetened)
• 1.5 dl whole wheat flour or oat flour
• 2 tsp baking powder
• 1 tsp cardamom
• 1–1.5 tbsp raw cane sugar, honey, or maple syrup (adjust to taste)

Filling:

• About 8 tbsp vanilla custard (preferably homemade or made with real vanilla – see recipe below)

Topping:

• A little powdered sugar mixed with water or lemon juice — or a light honey glaze
• Unsweetened shredded coconut (organic if possibe)

Instructions:

1. Place the cottage cheese in a bowl and blend it smooth using a hand blender.
2. Add flour, baking powder, cardamom, and your chosen sweetener. 
3. Knead by hand until you get a firm, slightly sticky dough. 
4. Roll the dough into a thick log and divide it into 8 equal pieces. 
5. Shape each piece into a flat bun and press a small indentation in the center.
6. Fill each with 1 tbsp of vanilla custard. 
7. Bake at 200°C (top and bottom heat) for 20–25 minutes, until golden and firm around the edges.
8. Let cool before topping with icing or honey glaze and shredded coconut.
   

Natural sweetness tips

• Add a mashed banana or a few finely chopped dates to the dough for extra sweetness without refined sugar.
• Sprinkle cinnamon or vanilla on top after baking for more flavor with less sugar.

Homemade Vanilla Custard
(the simple, real version)

You’ll need:

• 3 egg yolks
• 2 tbsp raw cane sugar or honey
• 2 tsp potato starch or arrowroot powder (optional, for thickness)
• 3 dl whole milk or oat milk
• 1 tsp pure vanilla extract or the seeds from ½ vanilla pod

Instructions:

1. In a saucepan, whisk together the egg yolks, sugar (or honey), and potato starch until smooth.
2. Gradually whisk in the milk.
3. Heat over low to medium heat, stirring constantly, until the mixture thickens — do not let it boil.
4. Remove from heat and stir in the vanilla.
5. Let it cool slightly before using, or refrigerate if making ahead.
   

The result:

Soft, golden buns filled with silky, real vanilla custard — sweetened only with nature’s own ingredients.