Rye bread & sourdough
FEBRUARY 2026
Rye bread in Latvia is more than just food. It is a staple of everyday life and at the same time a meaningful symbol, closely connected to Latvian identity, culture, well-being, and the sense of home. When living outside Latvia, many Latvians miss the taste of rye bread most of all. Therefore, when visiting relatives or friends abroad, Latvian rye bread is most often brought along as a traditional housewarming gift. Once received, it is carefully stored—often in the freezer—and enjoyed slice by slice on special occasions, so that the taste of Latvian rye bread lasts as long as possible.
Video in Latvian, with subtitles in English.
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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.
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.
Maija Irbēns-Gilbert's recipe for rye bread, which she always baked using sourdough starter inherited from her mother.
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.
Daiga and Andris share their experience of how they began baking bread. Watch the video to learn what inspired them, what kind of starter they use, and how they found the flour that works best for them.