Directory

Kaarlejoki grows root vegetables and other crops using methods that build soil health. They supply private customers, co-ops, wholesale buyers, and restaurants, while also producing grains, legumes, and fodder for a neighbouring organic dairy farm. In return, they receive composted manure, keeping nutrients cycling through their land. Kaarlejoki also collaborates with other small-scale and organic farms, helping to distribute their products and strengthen the local food network.

Kaiteki Sienet brings together professionals from around the world to cultivate some of Finland’s finest organic mushrooms. Founded by true culinary enthusiasts Juha, Ying, and Peng, the mushroom farm is driven by a love of bold flavours and thoughtful growing practices. They currently grow organic Japanese shiitake, oyster mushrooms, and lion’s mane for both culinary and medicinal use. The mushrooms are cultivated on locally sourced Finnish birch and organic wheat. After harvest, the growing medium is composted and returned to the land, supporting local crop production and closing the loop.

Kakola Brewing Company is a neighbourhood brewery on Kakolanmäki in Turku, founded in 2018 by Peter Torniainen, Alexander Törnroth, and Eeva Torniainen. Driven by a shared passion for small-batch brewing, they focus on high-quality ingredients and a personal, hands-on approach. Their signature range draws from Nordic brewing tradition, while seasonal beers bring a more playful side, and the atelier series is where experiments take place. The brewery also runs a taproom and summer bistro, Sommar, where visitors can enjoy the full range of beers paired with seasonal flavours.

Kuorttisen Luomukanala in Lappeenranta is one of Finland’s oldest organic chicken farms, now run by the fourth generation. For over 100 years, the family has focused on the wellbeing of their birds. The chickens are free to move indoors and outdoors and are fed with the farm’s own organic fodder — including oats, half of which comes from their fields, where they only use composted farm manure. The farm’s brilliant organic brown eggs are collected and packaged on site.

Peltola Farm has been in operation since 1847, with a creamery running since the 1940s. Based in Suonenjoki, they produce artisan dairy including traditional blue cheese and churned butter. Animal wellbeing is central to their approach, and their cows are fed fodder grown on the farm — including red clover, which the team believes adds depth and character to the flavour of their products.