Alma’s Kneading Trough (Alma Upesleja)
This kneading trough was made by Kārlis Upesleja (1902–1989) for his wife Alma (1906–2002) after their arrival in the United States, so that she could continue baking Latvian bread even while living in exile. Alma baked rye bread for her family and also for the Latvian community in Milwaukee, Wisconsin. Their daughter Anna Vējiņa (1932–2015) inherited the trough and continued her mother’s role—baking rye bread. In memory of Anna, the Milwaukee congregation’s newsletter states: “We thank God for Anna’s service both on the parish council, in the Daugavas Vanagi, at the Latvian House, and in the Credit Association. The bread she baked brought blessings to countless Latvians!”
The linen towel, with the monogram AU (Alma Upesleja), was most likely brought from Latvia on her refugee journey. The towel was used to cover the dough while it was rising. Alma also used a wooden paddle for baking, to mix the starter with water and flour.
The kneading trough, towel and paddle were donated to the “Latvians Abroad” museum by Vita Kākulis.
Butter, a Slice of Tomato, Onion, and a Little Bit of Dill (Aivars Stūris)
Aivars has been baking sourdough bread for many years, having taken over the tradition from his father when he retired. Today, Aivars bakes bread for himself and his family, as well as for American friends and nearby Latvian communities, including Garezers and the Grand Rapids Latvian retirees’ association.
My Homemade Rye Bread (Recipe – Maija Irbēns)
Maija Irbēns-Gilbert’s recipe for rye bread, which she always baked using sourdough starter inherited from her mother.
Riga Bakery in Australia (Āris Bērziņš)
Āris talks about his father, Voldemārs Bērziņš, and the bakery he founded, “Riga Bakery,” in Australia in 1952. Watch the interview to learn how the bakery was established, how it grew, and what memories Āris has connected to it.
A Mother’s Blessing (Lilija Rudzītis)
This dried piece of bread, which is part of the collection of the “Latvians Abroad” museum, is a special symbol of Latvia, of home, and of a mother.
Mayse Artisan Bakery (Aleksandrs Strelīts-Strēle and Elīna Krieviņa)
How did the “Mayse” bakery come to be in Hong Kong? Aleksandrs and his daughter Elīna talk about their bakery, which has been operating for eight years and has become a well-known and popular plant-based bakery among local residents in Hong Kong.
Piparkūkas in Romania (Laura Sarkane)
Laura: My husband, while learning Latvian, tried to say speķa pīrāgi (bacon buns), but it just wouldn’t come out right, and the best he managed in the end was — piranhas.
Frikadelle Soup (Solvita Dambrovska)
On December 13th 2025, the Jutland Latvian weekend school “Mazputniņš” celebrated Christmas. Vegetable meatball soup was prepared, and the meatballs had already been made the day before by Solvita Dambrovska together with her husband.
Soups in Refugee Camps in Germany Post WWII. Photographs from the “Latvians Abroad” Museum Collection.
The collection of the “Latvians Abroad” Museum preserves life stories that include memories of soup during refugee journeys and in refugee camps in Germany after the Second World War. The collection also contains photographs depicting food queues in the camps, where people—often holding homemade containers—stand in line for soup distributed from the camp kitchen. Several photographs show Scout and Guide groups eating soup during camps, while others depict soup as part of meals served in camp schools.
Soups for Charity (Anita Jurevica)
Anita Jurevica talks about a charity initiative—soup lunches—that she organizes every year in Minneapolis, USA. For 17 years, this initiative has become a testament to warmth, togetherness, and Latvian traditions.