Food producer Latvia, Kurzeme, Ventspils novads

Bread baking in BERZINI

Specializations

	Type	Description
	Agri Heritage	The owners will teach you bread baking traditions and use recipes from their ancestors to bake loaves in a true bread oven.
	Food	For the bread baking workshop, the sweet-sour pastry is already prepared the day before, and the oven is heated two hours before the guests’ arrival. During the workshop, guests bake their own bread loaf. Its special taste and aroma is provided by the oven, which is more than 70 years old, as well as bakery tools preserved from the past, that are almost 200 years old. The bread oven is swept with a juniper broom. The farm has received the Latvian Cultural Heritage award for keeping bread baking traditions. PROGRAMME Meet and greet Workshop: forming bread loaves; putting bread in the oven for 1.5 hours While the bread is baking, guests listen to the story about the Bērziņš family and their bakery traditions Tasting of the freshly baked bread Optional lunch - pre-ordered salmon soup and traditional dessert made from local country produce.

Certificates

Logo	Certificate name	Description
	Environmental protection Green Certificate 11/08/2022... -12/15/2025
	Culture and history Latvian Heritage 09/16/2015	The farm offers wheat and rye bread baked in accordance with old family recipes. A special oven that is more than 70 years old ensures the taste and aroma of the bread, and the owners use antique baking tools such as a kneading trough, an oven peel and a dough hook. Visitors can contact the farm in advance to arrange for a visit during which they can bake their own loaves of bread. The owners will talk about the Jūrkalne mill, which was built in 1740 and once played a great role in bread baking traditions in the region. Host: Juris Lastovskis Ancient skills: Baking bread

Belongs to a brand

Logo	Brand	Description
	Flavours of Livonia - Producer	Wheat and rye bread; Bread baking workshop.
	Rye Road - Baker	Bread can be ordered, or you can bake your own by prior arrangement.