Socially responsible
baking.
To preserve old Latvian pastry traditions and recipes based on natural products and ingredients — and to pass them on to the next generation.
Explore ProductsWhat we bake, daily
Recipes handed down through Latvian households, made with grain from small regional mills.
Dark rye loaf
Slow-fermented sourdough rye, baked the way Latvian grandmothers did — dense, dark and lasting.
Bacon-filled buns
Hand-pinched pastry filled with smoked bacon and onion, a staple at every Latvian gathering.
Carrot & potato tart
A protected Latvian delicacy — rye crust filled with sweetened carrot and potato mash.
Saffron celebration bread
A golden, braided sweet bread baked for weddings and namedays across generations.
Gather around the oven
Community bakes, workshops and market days — open to bakers of every generation.
Rye Bread Week
Five days of open bakes teaching the century-old sourdough starter method.
Grandmother's Recipe Book Swap
Bring a family recipe, leave with three. Storytelling and tastings included.
Youth Baking Apprenticeship
A six-week programme pairing young bakers with our senior bread masters.
Winter Klingeris Market
Saffron bread sales fund next year's apprenticeship scholarships.
What we bake for
Natural
Only whole grain, water, salt and time — nothing else in the dough.
Community
Every loaf funds apprenticeships for young bakers in Riga.
Tradition
Recipes recorded from Latvian households, kept exactly as passed down.
Sustainability
Grain sourced from small regional mills within 100 km of our ovens.