Estonian sweet braided bread scented with cardamom, raisins and citrus zest, baked golden and brushed with butter. The everyday coffee bread, sold at Maiasmokk on Pikk since 1864.
Where to eat it: 3 restaurants across 1 city.
The kringel arrived in Estonia from Northern Germany through the Hanseatic League merchants of the 13th and 14th centuries, who controlled the Baltic bread trade. Estonian bakers adapted it with cardamom and raisins to fit local pantries. By 1864 Maiasmokk on Pikk had standardised the Tallinn version: long braided ropes scented with citrus zest, baked golden and brushed with butter. It remains the standard sweet bread of Estonian breakfast and afternoon coffee.
Common allergens: Gluten, Egg, Milk
Tip from the editors. Bake on the day; kringel goes stale by the second morning, but that's exactly when it makes the best French toast.
Maiasmokk on Pikk has been Tallinn's confectionery cafe since 1864, the oldest continuously operating cafe in Estonia with a marzipan-painting room daily.
Signature drink: Hot chocolate with marzipan
Order: Hot chocolate and a piece of hand-painted marzipan; the kringel sweet bread is the everyday order.
Tip: The marzipan room runs an audioguide tour. Cake counter at the door for takeaway.
Karjase Sai is a serious kopli sourdough bakery 15 minutes from the old town that most tourists never reach, with daily-baked rye and pastries.
Why locals love it: A serious Kopli sourdough bakery 15 minutes from the Old Town that most tourists never reach, with daily-baked rye and pastries.
Tip: Cardamom buns sell out by 12:00 on weekends. Combine with the Põhjala Tap Room next door for an afternoon.
RØST on Rotermanni is a Scandinavian-leaning bakery in the converted Nisuveski grain-mill building with sourdough loaves, cardamom buns and cinnamon buns.
Worth the queue: Cardamom bun
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