Alvari’s Bakery
Baking runs in Armas Alvari’s blood. Alvari’s Bakery was founded by his mother, and the smell of freshly baked bread has remained a cherished childhood memory. Armas returned to his hometown of Karvia and revived Alvari’s Bakery in the spring of 2024, after a few quiet years. Today, the bakery continues to uphold Finnish and Karvia based bread- making traditions with three different types of bread: Karvia’s kakko, oat and rye, all handcrafted and baked in a stone oven that has been used for traditional bread-making since 1979.
According to Armas, traditions deserve to be preserved. ”I approach traditional bread- making with great passion. Our double-fermented rye bread recipe has remained almost unchanged for decades”, he says. Armas believes that the unique flavor of the rye bread is shaped by the craftmanship, and the stone oven used in baking.
However, Armas has made some small adjustments to the recipe, taking into account the requests of the people of Karvia. The flavor of the rye bread is a blend of the region’s baking traditions and techniques passed down through generations. You could say the entire community has been involved in creating this rye bread. Its flavor reflects the local skills and passion that have accumulated over the years”, Armas proudly notes. Karvia’s rye bread carries the taste of local traditions while also telling the story of the region’s soil and climate through the flavor of the rye. Lauhanvuori-Hämeenkangas Geopark is the perfect place to grow rye, thanks to its unique geological features. The acidic moraine, ground from granite during the continental glacier period, releases nutrients that enrich the farmland. Thus, in the flavor journey of the rye bread, the rich taste of the rye combines with the region’s food traditions.
Raijanholvi in Lauhanvuori – Hämeenkangas Geopark area.
Raijanholvi in Lauhanvuori – Hämeenkangas Geopark area.
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