ESTONIAN BREAD DAY AND AUTUMN FAIR "Cuisine of Different Nations"

15 September from 10.00 to 16.00

The autumn fair lasts from 10 AM to 4 PM. Program activities take place in the museum buildings and courtyards from 11 AM to 4 PM.

Every nation has a distinctive cuisine shaped by local natural conditions and the history of the area. Throughout the ages, food culture has been influenced by cultural contacts and relations with both nearby and distant neighbors. 

This year, on Bread Day, we will explore the dishes of various nations and investigate how many foods that are part of Estonian cuisine have made their way to our tables. Traditionally, we will delve into the story of Estonian bread, from threshing grain to baking bread. There will be a competition for the best homemade bread, as well as a craft and food fair. Folk music, puppet theater, and crafting activities will bring joy to both adults and children.

Competition for the best bread

The competition for the best bread will take place in the long gazebo in front of Kolu inn

From 12:00 to 14:30 Voting for the best bread at the fair

At 15:00 Announcing the best bread at the fair

 

Sutlepa chapel

At 11:30 – bread blessing, the Estonian National Library's women's choir will perform 

At 12:30 – performance by traditional musician Sofia Joons
Sofia Joons invites you to join a melodic journey to the islands and regions of the Rannarootsi area. The means of transport include folk chorals, traditional songs, and violin tunes. It is also possible that a choral piece, which was sung in the Sutlepa chapel before it found a new home in the open-air museum, will be performed there.

 

Kolu inn

Performance by traditional choir Sõsarõ at 12:00.
Art exhibition of Estonian Open Air Museum employees: "Secret life of a museum employee".

Sassi-Jaani farm – foods of other nations from near and far; making flour with a hand grain mill

You can explore the culinary culture of other countries in the yard of Sassi-Jaani farm. 

In Norway, there are several traditions related to bread. In the old days, mountains and fjords prevented communication between villages, which is why distinctive traditions developed in each settlement. It was often about baking something that could be stored for a long time. At the Norwegian stand, we will show you some examples of what is meant by traditional bread in Norway, first and foremost the thinnest and flattest bread - "flatbread" - found in most of the country - and tell you how it is eaten and traditional Norwegian bread came to be still eaten nowadays.

At the Estonian Bread Day, Georgia Tavern Tbilisi will offer traditional bread Šotis Puri and many different dough-based dishes such as: classic Imeruli Khachapuri, Adjaruli Khachapuri, Megruli Khachapuri, Penovani Khachapuri, Kubdari (minced meat Khachapuri), Lobiani (bean Khachapuri), Tsakhrakina (containing herbs and cheese). All are available for tasting, and some dishes you can make yourself!

Two years ago, Oksana and Ivan opened the first Ukrainain cafe in Kohtla-Järve. They offered locals, what no one here had offered before, including Ukrainian traditional pastries: pies, pretzels, confectionery. On the Bread Day, the cafe offers guests pies of different shapes and fillings: potatoes, mushrooms, meat, cabbage, as well as sweet pies with cherries and apples. Guests can enjoy also Western Ukrainian pastries (plyatski) with sweet fillings: poppy seeds, cherries or vanilla cream.

In Italy, bread is not just food; it’s an experience that evokes memories of shared family meals. Bringing it to the table symbolizes hospitality and serves a practical purpose, whether it's ciabatta, panino, or pagnotta. A soft piece of bread is perfect for mopping up the last bits of food from the plate - as we say in Italy, Scarpetta! Bread is eaten alongside meals and is also used to prepare various dishes like bruschetta. We take great pride in our bread and wish to share it with you.

A talented group of young Mexicans invites you to unique cultural journey that will invite you to the colorful and vibrant world of Mexico! Savor the authentic flavors of Mexico with a selection of drinks and dishes that will make you feel like you're in the heart of this country. Take part in traditional games and fun activities that will allow you to learn more about the customs and traditions of Mexico. Learn about the history, art, and culture of Mexico through dynamic presentations and conversations with young Mexican ambassadors. Workshops are held at 11:30, 13:30 and 15:30.

In front of the barn on Sassi-Jaani farm, you can try to make flour using a hand grain mill. Hand grain mills became common in the regions on the coast of the Baltic Sea as the cultivation of cereal crops was spreading. Latvians, Lithuanians and Russians used similar types of hand grain mills. Farms in the Estonian villages located far from windmills or watermills still used hand grain mills as late as in the 19^th century.

Köstriaseme farm – threshing

Harvesting mostly started a couple of weeks before the grains were fully ripe to prevent grain shedding. After ripening further in stacks in the field, sheaves of grain were brought inside and arranged on the framework of the threshing floor, where the heads of the crops would dry fully in the heat produced by the kiln. The best grains were reserved as seeds: these were the first to fall out when a sheaf of crops was beaten against the threshing bench or the wall. Then the sheaves were laid on the threshing floor and threshed with a variety of flails until grain was separated from chaff. Then the grain was cleaned of chaff by means of special sieves. Threshing was one of the dirtiest and most physically demanding chores on the farm. Rye was the main grain for bread-making, and its growth and yield determined how the family on the farm would fare until the next harvest: bread was, in fact, the most important food item in the countryside, and all other foods used to be called ‘bread side dishes’.

Härjapea farm – baking bread

After the grain was threshed, winnowed and milled, the flour would finally find its way to the kitchen. The farm wife would carefully prepare for bread-making. She would mix water, the starter and about half of the rye flour portion and leave the dough to rise. When it had risen, she would add flavourings and the rest of the flour and then start kneading. The dough would be shaped into uniform smooth loaves, and a cross or other protective symbol would be marked on top. Round or oval loaves would go into the heated stove on baker’s peel and spend 2-3 hours there, baking. Naturally, homemade bread tasted the best with home-churned butter.

Pulga farm – games and puppet shows

Life in Northern Estonia was greatly influenced by its proximity to the sea and the city of Saint Petersburg. Manors would dispatch cattle fed on distillery stillage to the capital while produce was brought from farms, and the money from selling it would be used to pay off what the farmer owed for purchasing the farm. The soil layer on flagstone would mostly be used for growing potatoes, beans and peas, and rye would be obtained in exchange for fish.  On Pulga farm, you can see a small field with some of the typical produce.

In the yard, you can take part in the traditional games farm children used to play: crawling under the shaft bow, walking on stilts or sack racing. Kids can see the puppet show ‘Lopi and Lapi’ based on a fairy tale by F. R. Kreutzwald, produced by Are Under. The instructive performances about the hard life and dreams of Estonians in the old times start at 14.15 and 15.15.

Lau shop – spice shop

Under the rule of the Russian Empire, small village shops that sold groceries and everyday necessities were known as ‘spice shops’ although the only type of spice one could get there, at least in the early stages, was pepper. With time, other spices and herbs were added to the selection. Village grocery shops were also referred to as ‘Colonial goods shops’. Lau village shop has a front room, and the other half of the building comprises the shopkeeper’s living quarters. This time, in her living-room there is a collection of all the spices available in the shop for you to smell and explore; you can also see some examples of foods popular a hundred years ago and their unusual names.

 

Kuie school – the culinary culture of manors makes its way to common people’s table

A number of innovations found their way to village life and household culture from schools. The schoolmaster’s wife would be a subscriber of home economics magazines that published interesting recipes, which were usually picked up in manor kitchens. So, farm wives started experimenting in the kitchen, especially as stovetops became more common and made cooking much easier. Metal cookware and frying pans with handles meant one could fry meat and eggs or bake cakes. Kuie school is where you can see how pancakes are made to an old recipe.

Kolga – play to learn what life was like

Kolga farm was brought to the museum from the island of Hiiumaa. This was the home of Coastal Swedes, known for their distinctive culinary culture and extensive use of seafood. They also bred cattle, made cottage cheese, and managed to grow grain and, later, potatoes in rocky fields.

 
These days Kolga farm is the museum’s Kid’s World! Although it’s autumn already, kids can plant beets, carrots, onions and flowers. Learn what various seeds look like, how to milk a cow or carry buckets of water on a yoke and have fun in the process: playing is the best way to learn life skills!

From 11:00 a.m. to 4:00 p.m., those who are interested can come to the traditional woodworking workshop to make herdsman’s toys. Guided by Edev Eremiit apprentices. Cost for the workshop is 5-10 euros.

Apartment Building of a Soviet Collective Farm - Udmurt pelmeni  and waffles

The art of cooking nearly disappeared during the Soviet rule. The shortage of food items made it impossible to consider home cooking any form of art. At the same time, such new dishes of ‘sister nations’ as chicken Kyiv and Pozharsky cutlet, borscht, rassolnik and kharcho soups found their way to Estonian homes.   One of the most popular types of ‘fast food’ for home cooking was pelmeni dumplings, either store-bought or homemade. Buckwheat was a common side dish in all cafeterias, and kids loved waffles that one could make using waffle irons manufactured in Estonia. In the Kolkhoz apartment building, you can see how waffles are baked and pelmeni dumplings are prepared.  

In Udmurtia, many traditional local dishes have been preserved to this day. Most of them are made from flour and grain products. The most famous Udmurt national dish is pelmeni. The word "pelmeni" comes from the Udmurt language and means ear-shaped bread. These ear-shaped breads are made with various fillings: meat and fish, mushrooms, cottage cheese, and berries. Traditionally, making pelmeni was an autumn activity. They were prepared in large quantities, stored in cold places, and eaten throughout the winter.

Aarte farm – influences from Finland, our neighbour across the gulf

Estonian boats have been going over the Gulf of Finland for ages. A hundred and more years ago Estonians brought coffee back from Finland and, for example, picked up quilting skills from the neighbours. Farmers living on the coast of Northern Estonia were the first among rural folk to adopt coffee drinking. On Aarte farm, you can learn why Finns eat bread with a round hole in the middle and how to design a quilt pattern.

Seto farm – how Russian Orthodox beliefs influenced the food culture

Setos and Old Russian Believers lived along the border with Russia. Their houses would have a large Russian stove that retained heat for several days. Soups, groats, fish and meat were cooked inside the stove while the top was used for drying apples, berries and mushrooms. The abundance of fish from Lake Peipus was typical of the rural diet in the east and south-east of Estonia. The numerous fasting periods of the Russian Orthodox Church are why eating a lot of cabbage, cucumbers, mushrooms and salads with sunflower oil was typical of the diet in these parts. Pies with onion or mushroom filling were baked during fasting times while milk was used to make curd cheese which was then salted in barrels. On the farm today, you can try to string rowan berries and apples in preparation for drying.

Peipus-Russian dwelling – tea culture 

Russian Old Believers brought their tea culture and samovars to Estonia. Tea time could occur up to eight times during the day. Various plants such as mint, chamomile, black currants, strawberries or raspberries could be added to loose black tea. Tea was typically sipped from a saucer with a piece of ‘boiled sugar’.

GETTING HERE

 

BY CAR

Drive from city center along Paldiski road. Turn right (look for the sign Eesti Vabaõhumuuseum) before you reach Rocca al Mare shopping mall. Drive along Vabaõhumuuseumi street to the gates of the museum.

Free parking for museum visitors.

 

BY BUS

• Take bus 21 or 21B from Balti jaam railway station or Freedom Square (Vabaduse väljak) to the museum's gate (stop Rocca al Mare).

• Takse bus 21A from Väike-Õismäe to the museum's gate (stop Rocca al Mare).

• Or take bus 22, 42, 43 from the city centre and get off at the Zoo stop. The museum is a 15 minute walk away along the seaside road.

To get back to the city center:

• take bus 41 or 41B from across the street of the museum's gate.

• walk ca 10 minutes along Lõuka street toward Rannamõisa road. Take bus 4, 21 or 21B from Sõba stop.

• walk ca 15 minutes along sea-side Vabaõhumuuseumi street towards Paldiski road. Take bus nr 21, 21B, 22, 42, 43 at Zoo stop.

Register as a vendor for the Estonian Bread Day and Autumn Fair 'Cuisines of Different Nations

Market Rules and Registration