Directory

Helsieni grows oyster mushrooms using only local materials, like spent coffee grounds collected from nearby cafes. After harvest, the growing medium is reused or composted back into the soil. Based in Karjaa, they also run workshops, offer advice for mushroom growers, and make home kits so anyone can try growing mushrooms themselves.

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.

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.

Sakura Oü is a quince orchard in Päka, Estonia, run by farmer Lehari Järg. Most of the work is done by Lehari himself, with one or two extra hands helping out during the summer months. Each quince is picked by hand. The orchard is managed with a light touch. Outside of the early growing season and harvest, the trees require little intervention. Young trees are supported with organic fertiliser made from chicken manure — a simple method that, according to Lehari, works like a charm.

Tukkutorin Kala, in Helsinki, is a fishmonger, café-restaurant, and wholesale seller founded in 2016 by fish expert Karl “Kala-Kalle” Huttunen. Most of their products come from local Finnish fishermen, with a few carefully selected items from overseas. They offer a wide range of fresh fish, shellfish, roe, and cured or smoked products, with their own smoker fed with alder. The café is open to anyone for a coffee, lunch, or a blini.