ESTONIAN BREAD DAY AND AUTUMN FAIR  “Bread of the Rich, Bread of the Poor”

September 7th, from 10 AM to 4PM.

In the midst of the vibrant harvest season, we invite everyone interested in traditional Estonian food to visit us. The star of the day is homemade rye bread.

Visitors can explore the story of Estonian bread – from threshing grain to baking the loaf. We will choose the best homemade bread and host a craft and food fair.

This year’s theme is “Bread of the Rich, Bread of the Poor.”

Our tables haven’t always been as plentiful and diverse as they are today. Dishes we now prepare as everyday meals were, 150 years ago, reserved only for the wealthy manor folk. Even simple daily meals were influenced by crop failures, wars and economic crises, which demanded creativity and frugality.

On Bread Day, we will peek into different kitchens, discuss both the refined cuisine of the upper class and the simple bread of country folk, learn clever tricks used by wartime homemakers during shortages and the rationing era, and prepare modern gourmet dishes from leftovers.

Sassi-Jaani farm – ‘Bark bread’ and using a hand mill

Grinding grain on a hand mill was hard work, but it gave the family groats and flour. In the years of hardship and famine, the hand mill was used for grinding chaff, acorns, moss or tree bark, which were added to bread flour where necessity demanded. The last severe famine struck Estonia as late as in 1869.

Come and see what bark bread was like or try to operate a hand mill.

Köstriaseme farm – Threshing and rye straw

In the old days, people were smart and frugal, respecting every bit of food earned with their hard labour and wasting nothing. All parts of the rye plant were utilised, not only grain, but also outer husks and long straw.

Come by the farm to try your hand at threshing or learn how straw was used after valuable grain was extracted.

Pulga farm: summer kitchen – Kvass and dumpling as traditional peasant drink and food

You can see the hostess boiling a pot of barley flour dumplings, which were peasants’ food staple for centuries. In the autumn, when most families were a bit better off, adding meat to the dumpling made it a festive dish. The farmer has made kvass, which is the family’s main beverage. Simple food was not something people on the farm complained about.

Come by to see if making a flour dumpling is a piece of cake and learn how kvass is made.

Pulga farm: in front of the barn-dwelling – Puppet show “Old Man and Old Woman” by Uku Ader at 11.30 and 13.00. 

Härjapea farm – There’s no shame in being wealthy! Ready for a jubilee celebration

The owner of Härjapea farm is about to celebrate his 60^th birthday. The womenfolk on the farm have been rushed off their feet because a lot of guests are expected, and the best food must be served. The bread is ready, but they still need the skimming machine to skim the cream which will become butter. An ice-cream maker has been brought from the town, and this device is quite a puzzle to operate…

Lau shop – Spoilt for choice during the first Republic of Estonia

The 1930s colonial goods store has its shelves bursting with various supplies. This is where you can buy tools, household items, fine fabrics and other things needed in the countryside. Of course, there is also a wide selection of sweets and bottled beverages.

Kuie school – Manor influences on school master’s menu

The parish clerk’s wife has brought a gift of cardamom and coffee beans to the school master’s wife, who is baking sweet cardamom kringles to a recipe from the manor as a Sunday treat.

In the classroom, kids can practice making kringle shapes from salt dough.

Sepa farm – Food shortage in the early years of collective farming

The early years of collective farms (kolkhozes) brought strife and poverty. What helped the farmer’s family stay afloat was a tiny plot of land for growing their own potatoes, carrots and cabbage. Because there was a shortage of sugar, they also grew sugar beets and turned them into syrup.

Come by to see how the kolkhoz blacksmith’s wife is making syrup!

Kolkhoz apartment building – from offal dishes of the “deficit period” to frugal gourmet

The hostess of the 1973 flat is cooking a meal from organ meat, and the folks in the 1993 apartment are amazed by the food aid from abroad. In the meantime, the 2019 apartment shows cooking extravagant dishes from ingredients with expired ‘best before’ dates.

In the basement, you can find out what a ration coupon is and draw your own ration coupon with your favourite dish.

Peipus-Russian dwelling is where you can see how honey bread is made, and on Setu farm, the making of simple rye flatbreads is in progress.

Sutlepa chapel – Rye bread blessing. Performance of the women’s choir of the Estonian National Library

Competition for the best bread – The annual competition welcomes home bakers with their bread. 

Kolu inn: Performance by traditional choir ‘Sõsarõ’ singing Seto songs about bread.

Free entry with a Museum Card, Tallinn Card, or Estonian Open Air Museum annual pass!

Getting to the Estonian Open Air Museum

We recommend arriving by public transport, on foot, or by bicycle or scooter.

Public transport

• Buses No. 21 and 21B from Balti Station and the city centre stop directly at the Rocca al Mare bus stop at the museum gate.
• Buses No. 8 and 42 go to the Zoo stop, from where it’s about a 15-minute walk along the seaside promenade.
• To return to the city centre from the museum, take buses No. 41 or 41B.

Micromobility

• Bolt scooters can be parked in the museum parking lot.
• Cycling is also allowed within the museum grounds.

By car
Free parking is available:

• in the main parking lot at Vabaõhumuuseumi tee 12
• in the Tehasemaja parking lot (closer to the city centre)
• in the rear parking lot, about 1 km from the main gate in the direction of Kakumäe.

Register as a vendor for the Estonian Bread Day and Autumn Fair