Baker Seppo Linden’s Viikin Juureva from UniCafe Biokeskus, uses the daily leftover of porridge to bake a bread combining it with summer herbs, cereals basking in the August sun and root vegetables grown to last for the harsh winter.
Jella Bertell’s Wild Spinach Sourdough Bread is an ode to traditional sourdough baking technique which uses a delicious wild herb that many weed out from their gardens and yards but can be a nutritious food source.
Aune’s Zero Waste Herb Bread is baked in Japanese-style Yudane and reuses leftover roots and other vegetables with an incredibly rich variety of nuts seeds and herbs.
Yellowfoot-levain is a sourdough bread developed by chef Malin Furu of Zum Beispiel restaurant in Porvoo, combining the autumn mushroom harvest and high-quality organic ingredients such as fermented flour from lesser-known grain varieties.
Emphasising the connection between land and sea, Paimio River Roach Fish Bread addresses the eutrophication of the Baltic and other water bodies using fish varieties that are increasing in numbers because of increasing temperatures and excessive fertilisers leaching into the sea.
Baked by Aila Kiiskinen, Dear Bread aims to preserve the traditional high-quality knowledge of baking, which also takes care of our dear nature and soil health through a rich combination of different types of flour with fruit, vegetables, seeds and honey.
Anna Luttinen’s Round the Baltic Sea Caraway Cake contains spelt root, organically produced apples and zucchini, as well as caraway/cumin seeds—which are incredibly nutritious
Satu Engström’s sourdough Oat and Flaxseed bread is made with a diversity of locally grown flours from spelt, emmer and Quarna, mixed with flax seeds all enhancing the gut microbiome.
Baked from pettu (pine bark) flour and flavoured with acorns, Jani Anders Purhonen’s fibre-rich Wood Bread celebrates the tradition of Pettu bread and takes a stand on the biodiversity of the farmland, using ingredients from the forest that could be a key part of our diet.
Merja Teräsvuori’s naturally gluten-free Hemb-buckwheat bread is made from a special combination of locally grown hemp flour, buckwheat flour, potatoes and an assortment of seeds.
Science and art collective Serenity’s innovative Broad Bean Seaweed Kombucha Bread combines traditional crisp bread with both modern and ancient agroecological ingredients through an unconventional flour from broad beans with seaweed and kombucha.
The Acorn Flatbread by Suvi Tiihonen from Keuruun Ekokylä contains leached acorns— a not very well known food from the forest—, buckwheat flour, zucchini and tomato.
Nettle Pancake Breadlet is Kirsi Hakonen’s honest oven top bread with nutritious nettle together with a rich mix of flours including—hemp, barley and spelt.
Summer Spelt Bread By Anne Kiuru (Kanta-Häme) This rich blend of flours incorporates spelt, hemp and buckwheat. Spelt, an ancient grain, boasts a higher content…
