Given Mr Mélanger’s suomi connection, I am fascinated learning anything at all about Finnish cuisine.  During our visit to Finland, I enjoyed a delicious array of fresh produce from the Kauppatori (market square), local fare from modest bistros and cafes, mouth-watering meals from restaurants and outstanding flavours from authentic, homemade cooking.

My limited exposure to Finnish food prior to this trip (and meeting Mr Mélanger!), was instantly lifted during my travels from Helsinki and journeying west to Turku.

In the baking and sweet arena, I am familiar with the staple that is rye bread, as well as the popularity of coffee breads.  But I would, I am afraid to say, draw a blank in visualising a Finnish dessert.

Given the abundance of berries in this Northern European land, I presumed they would feature strongly in this after dinner meal.  But I paused after that.  With such a harsh climate in Finland, I struggled to think what other common ingredient would find its way into a typical Finnish dessert.

What would feature after the abundance of berries had been exhausted?  After Cloudberries.  Lingonberries.  Bilberries.  What next?
I was curious.

After researching, much cross referencing, and endless awkward translating from Finnish to English, I turned up a few ideas.

Stay tuned….