Toinen Leipä Leipomo was founded in 2021 by Jérôme Jouanno with the aim of using local heritage grains to make sourdough breads for the Hamina community. His encounter with the organic farm Takalan Luomu Tila from the neighborhood village of Järvenkylä right after the launch of Toinen Leipä was of tremendous help in exploring different varieties of heritage cereals grown just 20kms from the bakery. This partnership has continued to this day and we use as much of their harvest as we can. The rest of the grain bill comes from Jalon Mylly, a mill founded in 1829 located in Liikkala, also a 20kms drive from the bakery. You would probably have guessed by now that LOCAL sourcing means a lot to us!

All our products are hand baked. The only piece of mecanical help we have is a twin-arm mixer and, of course, an oven. Through that stripped process we are able to celebrate the craft of making. We bake with a purpose and we seek to have a better understanding of our raw ingredients during each baking session so that the products that you buy is the outcome of experience as well as a constant learning process.

Some of our products are delivered to local shops twice a week (see the front page of this website for more details), but we would love to see you popping to our bakery shop on Saturday mornings if you’re around: