RUISLEIPÄ
A very straighforward and humble sourdough rye tin loaf using heritage Hermanni rye (when available). The flour used for this bread, as well as for the reikäleipä is milled rather coarsely, which helps with building a reasonably open texture. It has a pronounced acidic taste with notes of honey.
550g
Whole rye flour, water, salt (1%).
This bread was awarded silver (2023) and bronze (2026) at the Finnish Championships of Artisan Food.
REIKÄLEIPÄ
This is a take on a traditional Finnish rye bread from the times when large batches of loaves were baked at the same time. The breads were stored on a pole – hence the hole – and left to dry. Due to its high crust to crumb ratio this bread is all about the crust and the caramelization of the sugars naturally present in rye.
500g
Whole rye flour, water, salt (1%).
This bread was awarded silver at the 2025 Finnish Championships of Artisan Food.
BAGUETTE
A definite customer’s favorite!. These baguettes use a “sponge”, which is type of runny preferment built with flour, water and a tiny bit of yeast. Combined with a long autolyse, overnight fermentation and a dash of Öölanti wheat sourdough, they often don’t last the journey home from the bakery.
300g
White wheat flour, Öland wholewheat flour, yeast, salt (1,2%).
KAURAINEN LEIPÄ
This loaf is a celebration of our local mill’s fantastic organic rolled oats. We use both toasted oats and porridge to push the oatiness. The grain bill is complemented with Öölanti heritage wholewheat for a wholesome profile.
550g
Öland whole-wheat flour, white flour, toasted oats, porridge, salt (1,1%).
This bread was awarded gold at the 2023 Finnish Championships of Artisan Food.
MAALAISLEIPÄ
This is a hearthy loaf relying on a rye sourdough starter. When available, we use local heritage Hermanni rye both in the starter and in the dough as well as Öölanti heritage wheat.
550g
Wholerye Hermanni flour, Öland wholewheat flour, white flour, salt (1,1%).
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This bread was awarded bronze at the 2025 Finnish Championships of Artisan Food.
SAARISTOLAISLEIPÄ
There are many variations of this staple archipelago bread, often including fermented milk to build-up acidity. Our version is made with a rye sourdough starter, for this very specific purpose. We love it with smoke fish.
500g
Wholerye flour, wheat flour, dark syrup, rye malt, oat flakes. salt (1,1%).
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MILK BUNS
As much as we love a hearty sourdough bread, there are times for something more indulgent. That is when these buns come into play. These little fellows pair with anything.
wheat flour, lactose-free butter, lactose-free milk powder, sugar, salt (1,1%).
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