This family bakery was founded in 1964 and is now run by the second generation of the Mussalo family. It makes breads, buns, cakes and pastries, combining traditional recipes with modern flavours. The dark breads are baked with whole-rye sourdough, and the organic rye bread is made at a separate organic bakery. Organic bread has been exported to Central Europe, mainly Germany, since 2003 and has won several DLG gold medals.
Products are sold in the bakery's own shop and cafe, in grocery stores, and to restaurants and cafes. Gluten-free products have been made since 2019, mostly on subcontract. The car park is wheelchair accessible.
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