It is a very remote place. Your only realistic options are to fly, or to take the Norwegian coastal ferry (Hurtigruten/Havila) which departs every day. There is also a long-distance bus into Finland, I believe.

Hi. You must be so proud of your grandad – he comes across as so good at his job in David Howarth’s book. He sounds like he was the original ‘Q’. I am in the process of designing a solitaire board game about the Shetland Bus. I am wondering if you have a photo of him? He actually features in the game as the supplier of stores and gadgets. Kind regards, Martin

This sounds like the lefsa my family has made for 4+ generations, although I do not know the official name, but may be called Krota Kake. My family was from the Hardanger area near Odde. I know this is an old post but contact me if there are any questions.
Recipe: 5 lb. less 2 cups white flour / 2 1/2 cups rye flour (or wheat)/ 3 tsp salt/ 1 cup lard/ 3/4 cup brown sugar/ 2-3 packages of dry yeast.
In a small bowl soak 2 1/2 to 3 packages of dry yeast in 1/2 cup warm water. Set aside.
Heat 2 cups water. Add 1 cup Lard and brown sugar. Cool until lukewarm. Add 2 MORE Cups warm water. Mix in yeast mixture. Add rye flour and salt. Add white flour until reaching correct consistency. Knead well using a very large bowl, adding flour as needed. Coat top of dough with lard and let rise about one hour. Shape into about 12 softball-sized balls and place between two sheets of waxed paper and let rise until double. (Coat top of each ball with lard.)
Roll out each ball with a corrugated rolling pin into a 12″-14″ circle on a floured cloth-covered pastry board. Finish with 2 perpendicular presses with a diamond-cut rolling pin to prevent bubbles. Cook on pre-heated griddle until browned, turning once. Remove with a lefsa stick to a cutting board and cut into fourths. Spread kake out on table covered with brown paper wrap or newspapers covered with waxed paper until hardened. Kake will keep, unrefrigerated, for 6 months. Store in a cool, dry area.
To serve: steam kake in hot water and let rest between towels until softened. Serve with butter and sugar. Roll up and enjoy.

2 1/2 cups rye flour (or wheat)
3 tsp salt
1 cup lard
2-3

I’ll trade you…