How we bake

At our bakery, everything is made by hand the traditional way— without preservatives or additives. We bake our breads in a proper stone-deck oven. We use Finnish grain from nearby farms, milled by Kinnusen Mylly. Our organic rye breads are made with wholegrain rye flour, milled from the entire kernel so it also contains the fibre-rich bran. The flours for our organic breads are milled from organically grown grain. We are part of the statutory organic control system and are inspected annually. We use renewable energy in production, and about 10% of our electricity comes from our own solar panels.

Organic Rye Bread

A traditional, full-flavoured rye bread made with a sourdough starter and a little yeast. 88% of the flour is rye. Available as a round loaf and as a traditional ring bread.

Organic Rieska

Rieska is a peerless Finnish heritage flatbread. Ours is a hearty version—“nyrkkirieska”—meant to be split in half.

Light breads

Kauraska is a soft, tasty yeast bread baked in the style of a ring bread.
Fanny’s rievä is named after the old matron of Wanhankoski. It’s an aromatic yeast bread with a delicious crust.

Seasonal Breads

Joululimppu and Pääsiäislimppu are dark, spiced, lactose-free buttermilk loaves.
Läskirieska is a Shrovetide delicacy: rieska topped with pork belly.