Dark, sour, honest rye — the way northern Finland has baked it for centuries
A four-person bakery near the river in Oulu. We bake rye bread from a starter that has been alive since 2009, and not much else.
What comes out of the oven
Reikäleipä
The classic flat rye ring with a hole in the middle, made to hang on a pole and keep for weeks.
DailyHapanleipä loaf
Dense whole-grain sourdough rye, fermented for 20 hours. Slices thin, toasts well.
DailyKarelian pies
Thin rye crust filled with rice porridge, brushed with butter. Best warm with egg butter.
Fri – SunMämmi
Malted rye pudding, slow-baked in birch-bark boxes for the Easter season only.
SpringHow we bake
- Flour is stone-ground from rye grown in Northern Ostrobothnia.
- The starter is refreshed every evening and the dough rests overnight.
- Loaves are shaped by hand and baked in a stone-deck oven at falling heat.
- Bread cools for a full day before slicing — rye needs the time to set.
Opening hours
| Tuesday – Friday | 8:00 – 17:00 |
| Saturday | 9:00 – 14:00 |
| Sunday – Monday | Closed |
Larger orders for cafés and events: ask at the counter at least three days ahead.