Scan Magazine | Mini Theme | A Taste of Finland
Baking with love Based in Turku, on the southwest coast of Finland, Leipomo Rosten bakery was founded in 1939 and is owned by the Meltovaara family. The bakery treasures its long-standing traditions and prides itself on preparing tasty breads and pastries. Their new crispbread range has gained huge popularity in Finland, and now the bakery is ready to take on the rest of the world. By Ndéla Faye | Photos: Lauri Lehtonen
Leipomo Rosten is the third-biggest bakery in Finland, employing over 200 people. The bakery has been owned by the same family for three generations, and by still making much of their breads and pastries by hand they aim to keep the spirit of the original bakery alive. “We make everything from traditional fresh bread to pastries, and we aim to use Finnish ingredients whenever possible. All the wheat and oats in our baked goods have been grown in Finnish fields,” explains Veera Meltovaara, marketing manager at Leipomo Rosten. Recent additions to the bakery’s repertoire include a range of crispbreads with seeds. The crispbreads, made up to 70 per cent out of seeds, have become a favourite among many customers in a short period of time. “Crispbreads have gone through somewhat of a boom in recent years, and we wanted to create a healthy snack with plenty of flavour,” Meltovaara 66 | Issue 110 | March 2018
states. The current range includes interesting flavour combinations such as cranberry and honey as well as oat and chia, among others. “We will be launching new flavours to our crispbread range this spring. There’s a small team of us constantly coming up with new ideas, assessing new trends and listening to client feedback,” she continues. “The crispbreads will be available in Europe in the near future,” says Meltovaara. “They are free from additives and preservatives, high in fibre, and the seeds contain a lot of healthy oils.” There is also a gluten-free range in the pipeline. “We’ve always been a frontrunner in our trade, and we want to keep coming up with innovative, new recipes while being faithful to our origins. We’re proud that our name is still synonymous with tasty, preservative-free baking, and all our goods are baked with a lot of love,” she concludes.
Avocado and alfalfa sprouts - 1 ripe avocado - Alfalfa sprouts - 1 packet of crispbreads - Salt and pepper Halve the avocado and remove the stone. Slice the avocado lengthwise and place the slices on the crispbreads, along with the alfalfa sprouts. Season with salt and pepper.
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