Food, food culture, food as culture and the cultures that grow our food

Latvian Master Baker

November 17, 2004

Latvian rye bread

I’m living with Latvians again. This time Emils has brought wife/girlfriend Simone and its cosy as can be. They brought me some highly crafted rye bread from Riga. Normally the loaves are 50cm across, this loaf being a cute mini export version.

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The bakery claims to be the ‘only bakery in Latvia to have restored the ancestral Latvian national traditions…’ I’m going to assume that’s a Latvian to English translation glitch on the label.

debra at 22:05 | | post to del.icio.us

4 Comments »

  1. well, is it any good?

    Comment by kristi — November 18, 2004 @ 18:44

  2. it’s sweet and rich and tastes like a cross between dessert and something German and nutritious. there is supposed to be a version with carrots in it and one with fruit and the latvians have made me really curious.

    Comment by debra — November 18, 2004 @ 21:22

  3. Sounds nice, but I like my ryebread the Finnish way: not sweet.

    Comment by MA — November 20, 2004 @ 20:13

  4. do you know how to make it the Finnish way too, or just how to buy it the Finnish way?

    Comment by debra — November 22, 2004 @ 16:13


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