Konditoria Hopia is a bakery in Toolo, Helsinki.
Konditoria Hopia in Töölö is an old-time patisserie baking Karelian pies and cinnamon buns to a recipe brought from Sortavala nearly 70 years ago.
Tip: Come for the karjalanpiirakka rye-and-rice pies, baked daily to the original Karelian recipe. A Töölö neighbourhood fixture.
Address: Pohjoinen Hesperiankatu 9, 00260 Helsinki
The Töölö branch of Levain on Runeberginkatu runs the same sourdough-led programme as the original, with bread, pastries and an all-day menu.
Tip: Quieter than the Punavuori original and a short walk from the opera. Same sourdough and pastel de nata.
Worth the queue: Sourdough loaf
Layers is a tiny Töölö bakery many rate for the best croissants in Finland, run by Finnish-Spanish baker Daniel Tobal Autiokari from a small counter.
Tip: Open limited days and it sells out, so go early. The pain au chocolat is as good as the namesake croissant.
Worth the queue: Butter croissant
The Töölö branch of Levain on Runeberginkatu runs the same sourdough-led programme as the original, with bread, pastries and an all-day menu.
Tip: Quieter than the Punavuori original and a short walk from the opera. Same sourdough and pastel de nata.
Worth the queue: Sourdough loaf
Levain helped start Helsinki's bakery boom on long-fermented sourdough and crisp pastel de nata; the Punavuori branch is an all-day bakery and eatery.
Tip: The crisp pastel de nata is the bake to cross town for. There is a second branch in Töölö on Runeberginkatu.
Worth the queue: Pastel de nata custard tart
Way Bakery on Agricolankatu in Kallio is an all-day bakery, wine bar and eatery known for rustic sourdough and sweet buns; at night it becomes Maukku.
Tip: Daytime bakery and natural-wine room; the dinner sister Maukku takes over the space in the evening.
Worth the queue: Cardamom korvapuusti cinnamon bun
Ekberg has baked on Bulevardi since 1852, the oldest bakery in Helsinki, its patisserie counter turning out classic Finnish pastries and breads.
Tip: Buy from the patisserie counter to take away, or sit down for the old-school breakfast. A Bulevardi institution since 1852.
Worth the queue: Napoleon mille-feuille pastry
Layers is a tiny Töölö bakery many rate for the best croissants in Finland, run by Finnish-Spanish baker Daniel Tobal Autiokari from a small counter.
Tip: Open limited days and it sells out, so go early. The pain au chocolat is as good as the namesake croissant.
Worth the queue: Butter croissant
