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This wooden kneading trough was made by Edgars Švinka for his wife Zigrīda after they arrived in Adelaide, Australia. Zigrīda used the trough for many years, when baking rye bread. The trough was donated to the museum by Edgars and Zigrīda's daughter, Rasma Lācis.
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...
Jānis Grimbergs talks about bread baking in his childhood home — how loaves were baked on banana leaves, and how his mother managed to bake bread with the “real” taste, even though rye flour was not available. The interview with Jānis Grimbergs was given to the curator of the museum “Latvians in the World,” Marianna Auliciema, and researcher Brigita Tamuža during a museum expedition in Vārpa, Brazil, in...
Luzija and Verners Osis, in their home in Vārpa, Brazil, demonstrate and talk about bread baking in their household in the past and today. The interview was given to the curator of the museum “Latvians in the World,” Marianna Auliciema, and researcher Brigita Tamuža during a museum expedition in Vārpa, Brazil, in 2013. The video excerpt is from the museum’s documentary film “Vārpa: The Promised Land” (2017).
Jaime Dambergs talks about the “terribly” delicious bread that his mother used to bake on weekends in Brazil. The interview with Jaime Dambergs was given to the curator of the museum “Latvians in the World,” Marianna Auliciema, and researcher Brigita Tamuža during a museum expedition in Vārpa, Brazil, in 2013.
Fragment from Inese Grava-Gubiņa’s interview with Latvieši pasaulē curator Marianna Auliciema, November 28, 2025. Around 2006, 2007, and 2008—that was the time when we began teaching the first Latvian cooking classes at the Gaŗezers Summer High School. After that, a year passed, and I returned again—this time for the second time—to teach. We worked with teenagers—young people aged 14–17. In the first year, I think Latvian cuisine as...
Modris Pukulis writes: "The recipe for this bread comes from watching my mother making it - stopping her at times to measure what amount of ingredients were in hand. My mother was a great cook of her native Latvian food which we all ate while living at home (for me that was until I left for college at age 17). We all spoke Latvian as that was our...
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.
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.
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.
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.