Workshop Karelische Keuken - Culinaire week in Noord-Karelië

Welcoming event and dinner. The workshop already starts by making the rye bread dough.

“Finnish rye bread, or ruisleipä, stands as a proud emblem of Finland's rich culinary heritage. This hearty staple of the Finnish diet is much more than just bread; it's a symbol of resilience, a testament to the nation's connection with its land, and a central piece of its food culture. But what makes Finnish rye bread so distinct and revered, both within its homeland and by bread enthusiasts around the world? Let's delve into the unique taste, texture, and traditions that set Finnish rye bread apart.”

Baking the rye bread after the breakfast.

In the afternoon beverages workshop.During this workshop we learn how to make the traditional Finnish rye malt beer. “Kalja is a non-alcoholic or very mild malt drink. Kalja is usually sweet and dark and is used as a food drink. Because of its mildness, it is not counted as an actual alcoholic drink. Finnish kotikalja is usually made from rye or even barley malt”

Beverages of tree leaves

Louhisaari's drink is a famous summer drink of the Mannerheim family, which has been produced since the 19th century. The traditional drink is made with yeast but there are also adaptations to do the similar drink with citric acid or tartaric acid.

Our guesthouse Pihlajapuu is called Rowantree in English. That is why our house´s title drink is made from rowan tree leaves. This beverage is a refreshing vitamin bomb.

In the late afternoon a short walking tour in the surrounding, 6-12 km according to weather conditions, desire and mood.

“The pulla, Finnish Sweet Cardamom bun is a basic element of Finnish cuisine and essential part of any coffee table in Finland.

Pulla is a loved and traditional part of coffee breaks in Finland.

Sweet pulla is not bread, even though there are similarities to yeast dough.”

In the afternoon we continue by baking thin seed crisps and buns.

“A bun is a small, usually oblong or round bread. The size and appearance of the bun may vary depending on the method of preparation. In the beginning, the rolls were baked from wheat flour, but later any flour suitable for bread or the bread roll flour intended for the skewers have been used. You can also mix grated carrots or seeds into the bun dough.”

Canoeing just before taking the sauna.

Getting to know local grocery stores and Finnish foods. 

Coffee break at the local bakery café.

After breakfast we bake the traditional Karelian pasties and in the afternoon, we get to know other special type of pasties like vatruska, sultsina, supikas and pyörö!

“Karelian pie is a traditional pastry from the Karelian region, in which there is rice porridge, barley groats, mashed potatoes or vegetables inside a thin unleavened corn husk.

Karelian pasties have had traditional speciality guaranteed (TSG) status in Europe since 2003. This means that any producer not following the traditional recipe cannot call them karjalanpiirakka and instead, will have to call them riisipiirakka 'rice pasties', perunapiirakka 'potato pasties', etc., depending on the filling.”

We can also prepare herb pesto, black currant leaves beverage and different kind of chutneys and relish depending on the time of the year. 

Grilling Finnish sausages by the campfire.

In the evening there is a traditional smoke sauna with campfire dinner at Minna’s.

Day of departure