Estonian National Cuisine: Bread Making

Teacher: Triin Reilson

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Triin Reilson is an Estonian chef running a catering business specialised in sustainable food. Triin has graduated from the Tartu Vocational Education Centre in culinary arts and has worked in a wide variety of restaurants and cafés both in Estonia and abroad. She has her own company Pliidibiit.

This 2-day workshop concentrates on bread - a staple in traditional Estonian cuisine. Back in the days when most people lived in the countryside, bread was always the central part of the meal and everything else was considered a side dish. The importance of bread has changed over time, but to this day, the majority of Estonians have a piece of bread with almost every meal of the day.

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The workshop introduces both in theory and practise how traditional Estonian dark rye bread is made. We go through the whole process: starting with the pre-fermentation of the dough and continuing the next day with finishing the dough and baking the bread. Every person can choose additions like fried onion, smoked meat, dried fruit, etc. to their personal loaf of bread. In addition to the classic rye bread, we also bake blood bread and scone-like bread (karask) from barley flour and sour milk. To accompany the bread we will make a honey spread with smoked lard and a rustic pâté.

The participation fee includes the usage of necessary utensils and produce. The workshop is suitable for beginners.

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