Directory

Green Beanie is the craft soda range from Under Ytan, a mariculture company growing algae and seaweed in Åland. The team—Joel Lindholm, Viktor Eriksson, Johan Törnqvist, and Anders Ingves—has experimented with different products from microalgae and seaweed, and this is their first line of drinks. Their Gutweed and Bladderwrack sodas are named after two common seaweeds from the northern archipelago, blended with hops, sugar, spices, vinegar, and citrus. The result is a craft soda with a subtle mineral edge, carrying a hint of the sea.

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.

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.

Located in Hillilä, Asikkala, Mattsson grows blackcurrants and raspberries. The farm moved away from industrial strawberry production to focus on methods that reflect their values. When in season, visitors can pick their own berries in the fields or stop by the café, famous for its pancakes. The farm’s guiding principle is simple: leave the land in better condition than they found it.

Paihalas is a brewery and blender, located in Sodankylä, is the passion project of Samuli Koivistoinen. Having relocated from Helsinki to Lapland, Samuli took the plunge in starting his own small-batch brewery of arctic wild ale. Paihalas oak-aged beers use indigenous yeasts and bacteria, incorporating local groundwater, and wild herbs and berries for flavouring. Paihalas (Páihálâš) means "local" in Inari Sámi, and Samuli strives to keep production and sourcing as local as possible. The brewery is a tribute to the ancient Kemi Sámi culture and Kemi Sámi, which was the main spoken language in Sodankylä until the 1700s.

Temperance Brewing Co is an artisan brewery based in Hämeenlinna, founded by Marietta Kuivanen and Michael Alexander after years spent working with brewing and distilling in Helsinki. The brewery opened in autumn 2024, bringing small-scale beer production back to the city for the first time since the 1990s. Their beers, from Katuma Pilsner to Very Very Fond of Bergamot Double IPA, are naturally carbonated and made with a focus on sourcing ingredients as locally as possible. In their first year, Temperance has been warmly received by the local community and is now planning to open a brewery shop of their own.

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.

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.