Heritage flours, wild yeast cultures, and quiet hours of fermentation. Every loaf leaves our hearth with a crackling crust and a story baked inside.
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We keep things intentionally simple — just a handful of breads and pastries, each made by hand from the grain up.
Our daily loaf. Open crumb, blistered crust, and a tang from 72 hours of slow fermentation.
€8
Laminated with European cultured butter over three days. Shatteringly flaky, layer by layer.
€4.50
A hearty whole-grain miche with toasted sesame, flax and sunflower seeds. Ages beautifully.
€10
Whatever's ripe at the market that morning — berries in summer, pear & almond in autumn.
€6.50
We mill heritage wheat in-house every Tuesday. We feed our starter — affectionately named "Margot" — twice a day. We knead by hand, shape by hand, and bake in a wood-fired hearth that's been seasoning since the day we opened.
"The country loaf has ruined every other bread for me. The crust alone is worth the tram ride across town."
"You can taste the patience. There's nothing else in Helsinki quite like what they do here on a Saturday morning."
"Their seeded miche is a weekly ritual in our home. The kids ask for 'the bakery bread' by name."
You'll smell us before you see us. The hearth is lit by 4:30am and we open the doors at 7.
Fredrikinkatu 42
00120 Helsinki, Finland
Wed – Sun · 7:00 – 14:00
Closed Mon & Tue
