Aim high!
At Vaasalaisleipomo bakery, there is no shortage of bright ideas. Self-belief and the determination to pursue these ideas has been the driving force behind the company’s success.
Pastry chef and baker Eva Marttila has a passion for baking. Marttila especially loves sourdough bread. This is as clear as can be from the impressive list of recipes she has developed. A real standout is the Purmon limppu long loaf (Purmolimpa in Swedish), which won a medal at the Finnish Food Craftsmanship Championship in 2023. In addition to the rye sourdough category, it was also the winner in the yeast-raised bread category. However, this was by no means Eva’s first taste of success.
Eva’s creativity is undeniable, and it is clear that she’s not afraid of a challenge. These qualities were sorely needed, as her bakery and confectionery, Mjöli Bakery (Bageri Eken), was founded during the coronavirus pandemic. There has been plenty to do since then, including expanding the company’s premises. Participation in further competitions is also on the cards.
The desire to create something of your own
The company manufactures artisan bread and pastries, and the café also sells other products, such as flours and muesli. Mjöli Bakery’s range will soon be expanded to include cakes as well. Breads and buns are the priorities, however.
The company specialises in organic pastries, which are made in-house from start to finish. They use mostly locally sourced ingredients, and prepare their products in small batches and without unnecessary additives. Eva also keeps a keen eye on how the ingredients are used. She doesn’t use a proving cabinet or even a convection oven – all the breads and buns are allowed to raise in the traditional way, and are baked in a stone oven.
The idea for the company came to Eva a long time ago. She had spent a decade working elsewhere, baking and developing recipes, before the idea of starting out independently came up.
“I wanted to do something of my own. And when I found the right premises, I knew it was now or never. There were a lot of things already there that I needed.”
Courage to pursue your own dream
Eva says she received help at the beginning of her entrepreneurial career from Vaasa Region Enterprise Agency Startia and also from the Vaasa region development company Vaasanseudun Kehitys Oy. The services of the New Enterprise Agency focus on start-up entrepreneurs and those of the development corporation on the development of an established business.
“They really helped me in the beginning with paperwork, applications and the like. Every new entrepreneur should make the most of such an opportunity. All the advice I got was helpful, but I benefitted most of all from the ‘why’ questions that were put to me.”
Eva was assisted by business services director Kjell Nydahl and Tommi Virkama, director of the Vaasa Region Enterprise Agency Startia. They say the most meaningful part of Eva’s entrepreneurial journey has been how she has had the courage of her convictions.
“She’s created a thriving business in a highly competitive sector, even though the company was founded during the the coronavirus pandemic, which was a very challenging time for entrepreneurs in general. The company is growing fast and has already created new jobs in the local economy,” Tommi says.
In Eva’s view, the best thing about being an entrepreneur is the freedom to experiment with different ideas. She has found it highly motivating to see her company grow, and to be involved right from the start. Perhaps even better than that, though, is the scent of success when perfectly baked goods come out of the oven and fill the air with their delicious aroma.
Eva has two pieces of advice for anyone who’s considering starting a business:
“You need to firmly believe in your idea. And you need to keep an open mind about everything.”
