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For over 300 years, the Heikkilä family has been growing fresh produce and raising livestock in Laitikkala, Pälkäne. Today, the farm focuses on organic dairy producing milk, cheese, yogurt, and incredible ice creams — all made following cherished family recipes. The farm no longer keeps its own cows, but the family still regularly visits their old herd at the farm where they now live.

Mäkelän luomutila is an organic farm in Oitti, run by Satu and Simo Heikkinen, the second generation working the land organically. Their fields grow wheat, oat, rye, barley, spelt, peas, and fava beans. Satu and Simo mill and sell their own flours, alongside products from around 20 other organic farmers and EU-certified organic wholesale goods, supplying schools, co-ops, and customers online. The farm also manages its forests and sells wood. Since 2019, Mäkelän luomutila has run a monthly van delivery service, letting customers pick up orders along various routes without extra freight costs — making organic produce more accessible to the local community.

Malmgård Estate in Loviisa dates back to the 1600s and is now run by brothers Henrik and Fredrik Creutz, the 13th generation on the farm. Organic since 1995, Malmgård focuses on ancient grains, growing wheat, oat, rye, and barley. They mill and sell their own flours, oatmeal, and other cereal products. The farm shop also stocks regional produce and houses the Malmgård beer brewery. In summer, there’s a café on site, and visitors can explore the estate, including the mansion and the castle, to learn more about its long history.

Saloniemen Juustola in Laitila, run by Riitta and Jouni Saloniemi since 1998, has grown from a small herd of goats into a full-scale organic creamery. Today they produce award-winning cheeses and yogurts, as well as some natural cosmetics. Over the years the farm has also introduced Finncattle and a few workhorses, and Riitta is even considering adding sheep. “As long as the heart beats and tells us to keep going, we will,” she says.

Helsinki Distilling Company was founded in 2014 by friends and whiskey enthusiasts Kai Kilpinen and Mikko Mykkänen. It became the city’s first distillery in over a century, based in Teurastamo, Helsinki’s old abattoir district. Their range includes gin, local aquavit, applejack from Finnish apples, “lonkero,” and rye and single malt whiskey. The team works with circular-economy projects, turning spent mash into biogas, while their Tahko distillery focuses on organic production and local ingredients.

Viiniverla is an organic producer of non-alcoholic wines and drinks based in Verla. Their range includes sparkling wine, traditional lemonades, glögg, and juices such as apple-ginger glögg or red gooseberry fizz, all made from local ingredients, without artificial flavourings, sweeteners, or colouring. Their responsible approach extends beyond ingredients, covering cooking methods, energy use, and recycling across the production. Alongside their own production, Viiniverla offers a fruit juicing service: anyone can bring apples from their garden to be turned into juice, helping to capture the harvest and prevent surplus fruit from going to waste.