Ekberg has baked with gas since 1915
A century of gas, now supplied as biogas
Ekberg, on Helsinki’s Bulevardi, is one of the city’s best-known cafés and dates back to 1852. Its products are made in its own bakery, which has used gas since opening on Bulevardi in 1915.
The gas is now biogas. Switching was straightforward because the bakery already used natural gas.
Temperature control in everyday baking
Biogas is used in two bakery ovens.
“Gas ovens heat up more quickly and provide more intense heat. The temperature of a gas oven can be raised faster than that of an electric oven, for example.”
Maj-Len Ekberg
Easy temperature control is particularly important to Ekberg because different products need different baking temperatures.
Ingredients and energy in the business
“We aim to make our products from pure Finnish ingredients. We use locally produced ingredients and Finnish grains whenever possible. When we buy ingredients from further away, we try to choose organically produced ones.”
Ekberg switched from natural gas to biogas after discussing the option with Auris Kaasuenergia.
“What makes us special is that we make everything ourselves. We have our own bakery and patisserie alongside the café. We have many specialities, but one worth mentioning is our 100% rye loaf, made with a sourdough starter that is over a hundred years old.”