Tintin The Bakery & The Café

Tintin The Bakery & The Café Hapanjuurileipää ja -leivonnaisia
Tintin The Bakery / Tintin The Cafe, Lönnrotinkatu 33-35, Helsinki

A croissant’s structure is built long before it turns golden.Rolling and folding create alternating layers of dough and ...
29/09/2026

A croissant’s structure is built long before it turns golden.

Rolling and folding create alternating layers of dough and butter. Keeping those layers separate takes control.

Butter that’s too cold can fracture during rolling. Too warm, and it can smear into the dough. The dough itself needs rest between folds so it can stretch without fighting back.

Fermentation expands the dough. In the oven, expanding gases and steam help open the structure before it sets.

At Tintin, that fermentation comes entirely from sourdough, without added commercial yeast.

This is part of what happens while the café doors are closed.

📍 Tintin the Bakery | Lönnrotinkatu, Helsinki

We open tomorrow. Come see the finished layers at the counter. 🥐

Doors closed, shelves clear. 💨Read this before Pena kicks off his next 3-day cycle tonight...A massive thank you to ever...
27/09/2026

Doors closed, shelves clear. 💨
Read this before Pena kicks off his next 3-day cycle tonight...

A massive thank you to everyone who made this week an absolute sell-out success at Tintin The Bakery & Tintin The Café. Seeing our neighborhood fill their bags with honest, yeast-free bread is exactly why we do what we do.

If you managed to take a whole loaf home today, your gut is going to thank you. 🌾🧬

Many people who experience discomfort or bloating from standard bread find that they can enjoy our loaves without any issues. The secret isn’t a special ingredient, it’s pure time.

Commercial baking yeast rushes dough to rise in just a couple of hours, leaving the heavy glutens and complex starches completely untouched. Because Tintin The Bakery operates a 100% yeast-free kitchen, Pena (our 100-year-old starter) is forced to do all the heavy lifting over a slow, 3-day fermentation process.

During these hours, the wild cultures naturally break down the fructans and glutens, essentially “pre-digesting” the grain for you. The result is a nutrient-dense, easily digestible loaf that is incredibly gentle on your stomach and keeps you genuinely full.

Invest in your well-being. 🖤

Our bakers are already prepping, because tonight Pena kicks off his next slow, fermentation cycle for the upcoming week. Real sourdough waits for no one! 🕰️🌾

Don’t want to risk arriving to an empty shelf next week? Remember our dough prep deadlines. Message/email us today to reserve your whole loaves or sweet pastries for wed-Fri,so your order is safely secured at the counter.

Have a beautiful Sunday evening, and we’ll see you bright and early when the storefront doors open again on Wednesday morning! 🤍

📍 Lönnrotinkatu, Helsinki

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Next week’s korvapuusti starts with tonight’s preorder.We’re celebrating Korvapuustipäivä throughout the week. Our cinna...
27/09/2026

Next week’s korvapuusti starts with tonight’s preorder.

We’re celebrating Korvapuustipäivä throughout the week. Our cinnamon buns are raised entirely with sourdough, with no added commercial yeast. The process begins well before the oven.

We knead on Monday.

For pickup Wednesday 30.9. - Friday 2.10.

order by tonight, Sunday 27 September.

Planning to order 5 or more korvapuusti? Preordering lets us prepare your batch while keeping the counter stocked for walk-ins.

📍 Tintin the Bakery | Lönnrotinkatu, Helsinki

Reserve your KORVAPUUSTI tonight:
DM us, email [email protected] or message through our website. Include your items, quantities and preferred pickup day.

We are ready for you, Helsinki. Your Saturday morning sanctuary on Lönnrotinkatu. 🤍✨The morning light is streaming throu...
26/09/2026

We are ready for you, Helsinki. Your Saturday morning sanctuary on Lönnrotinkatu. 🤍✨

The morning light is streaming through the windows, the espresso machine is warm, and our shelves are fully stocked. Saturday mornings at Tintin The Café are all about slowing down and enjoying the weekend rhythm.

Whether you are slipping in for a quiet moment alone with a fresh smoothie, meeting friends over loaded open sourdough toasts, or fueling up with a warm porridge bowl, we’ve created the perfect space for you to relax.

And before you head back out into the city, don’t forget to stop by the counter to pick up your fresh whole loaves of bread for the weekend table. 🥖

The doors are open and the vibe is set. Come find your weekend sanctuary today! 🤍

📍 Lönnrotinkatu, Helsinki

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The depth of a dark bake. 🥈🌾 That intense, dark crust isn’t burnt. It’s the flavor signature of a 100-year-old starter.W...
25/09/2026

The depth of a dark bake. 🥈🌾 That intense, dark crust isn’t burnt. It’s the flavor signature of a 100-year-old starter.

When you look at our bread wall at Tintin The Bakery, you will instantly notice our deep, dark, intensely caramelized crusts. To the untrained eye, it looks dark. To a culinary purist, it is the holy grail: the Maillard reaction at its absolute peak.

Because our doughs undergo a slow, multi-day wild fermentation driven by our 100-year-old starter, Pena, the natural starches in the grain are broken down into complex, delicate sugars. When these hit our screaming hot ovens, they caramelize beautifully.

This deep mahogany crust locks the moisture inside the loaf, gives our bakes their signature rustic chew, and naturally preserves the bread so it stays fresh on your kitchen counter for days without a single preservative.

Stop by Lönnrotinkatu today and pick up a masterpiece for your table. 🥖

📍 Lönnrotinkatu, Helsinki

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Fuel your Thursday morning right at Tintin The Café. ☕🥑Whether you are catching up on emails, meeting a friend, or treat...
24/09/2026

Fuel your Thursday morning right at Tintin The Café. ☕🥑

Whether you are catching up on emails, meeting a friend, or treating yourself to a slow morning before work, come find your sanctuary on Lönnrotinkatu.

Our kitchen team is serving up our signature, nutrient-dense breakfast menu all morning:

🤍 8 distinct varieties of loaded open sourdough toasts
🤍 Warm, beautifully topped porridge bowls
🤍 Fresh protein bowls & vibrant, vitamin-packed smoothies

Fuel your day with real ingredients in a cozy space. And remember, every open toast we serve is built on our signature Tintin The Bakery whole loaves. Love the base? Don’t forget to tell our team to wrap up a whole fresh loaf of bread for your home kitchen before you leave! 🥖

📍 Lönnrotinkatu, Helsinki

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We love a big weekend crowd, but Pena makes the rules! 🥐🥖We hear it all the time on Fridays: “Can I grab 8 loaves of Suo...
23/09/2026

We love a big weekend crowd, but Pena makes the rules! 🥐🥖

We hear it all the time on Fridays: “Can I grab 8 loaves of Suorama and 15 Pain au Chocolat for a family gathering tomorrow?” We wish we could always say yes on the spot, but because Tintin The Bakery operates a 100% yeast-free kitchen, our doughs cannot be rushed.

Pena, our 100-year-old starter, needs a head start. We mix our master weekend batches tonight on Thursday!

To ensure your large weekend gatherings are fully fueled, and to keep our daily shelves stocked for walk-ins, please lock in your large orders right now:

🤍 For Saturday or Sunday pickups:
-> Orders must be placed by Wednesday evening, before our bakers starts crafting the doughs on Thursday morning.

If you need a large batch (4+ loaves or 10+ pastries), send us a DM here on Instagram with your items, quantities, and preferred pickup day. We’ll have your order packed and waiting at the counter! 🖤

📍 Lönnrotinkatu, Helsinki

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Our doors are closed today, but the bakery is alive. Pena never takes a day off. 🕰️✨The invisible work behind a 3-day fe...
22/09/2026

Our doors are closed today, but the bakery is alive. Pena never takes a day off. 🕰️✨

The invisible work behind a 3-day fermentation. 🤫🌾

Even though our café doors are closed on Mondays and Tuesdays, Tintin The Bakery is completely alive. Because we refuse to use a single granule of fast commercial yeast shortcuts, our production requires immense patience and preparation.

Pena, our 100-year-old sourdough starter, doesn’t know what a weekend is. He needs to be fed, monitored, and respected every single day.

Right now, our bakers are quietly hand-crafting the master batches that will fill our shelves later this week. Every loaf of bread and every delicate French pastry you enjoy from Wednesday to Sunday is getting its start right now in the quiet of our closed cafe.

Real artisan mastery takes time. We can’t wait to open the doors tomorrow morning and show you what we’ve been working on. See you at 08:00! 🤍

📍 Lönnrotinkatu, Helsinki

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KORVAPUUSTIPÄIVÄ IS COMING 🤎 Consider this your bun reservation notice.Korvapuustipäivä is Sunday 4 October, but we’re s...
21/09/2026

KORVAPUUSTIPÄIVÄ IS COMING 🤎 Consider this your bun reservation notice.

Korvapuustipäivä is Sunday 4 October, but we’re starting the celebrations on Wednesday. Bringing buns to the office? Feeding the family? Organising a very personal cinnamon bun situation?

Reserve your ”korvis” ahead:

🤎 Pickup Wednesday 30 September–Friday 2 October:
-> Order by Sunday night, 27 September.

🤎 Pickup Saturday 3–Sunday 4 October:
-> Order by Wednesday night, 30 September.

We knead our sourdoughs on Mondays and Thursdays. Preordering helps us prepare exactly what you need while keeping the counter stocked for walk-ins too.

To order, send us a DM, email: [email protected] or message us through our website. Include your items, quantities and preferred pickup day.

Your buns will be packed and waiting at the counter. Whether any of it makes it to the office is between you and the bun.

Tintin 🤎

And just like that, the shelves are clear. 🥖💨Some days we’re sold out for the day! A massive thank you to everyone who s...
20/09/2026

And just like that, the shelves are clear. 🥖💨

Some days we’re sold out for the day! A massive thank you to everyone who supports us for brunch or braved the morning line at Tintin The Bakery to fill their bags with our signature loaves, pastries, and weekend specials.

Because we stick strictly to our traditional, multi-day fermentation schedule (our 100-year-old starter dictates the pace!), when a batch is gone, we cannot simply bake a quick emergency backup. Real craft takes time.

Don’t want to risk an empty shelf next week? Remember that our mixing schedule is locked in on Sundays and Thursdays.

Enjoy the rest of your weekend, and we’ll see you bright and early when the ovens heat up again! 🏃‍♂️🔥

📍 Lönnrotinkatu, Helsinki

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Osoite

LönnrotinKatu 33-35
Helsinki
00180

Aukioloajat

Maanantai 07:30 - 17:30
Tiistai 07:30 - 17:30
Keskiviikko 07:30 - 17:30
Torstai 07:30 - 17:30
Perjantai 07:30 - 17:30
Lauantai 09:00 - 17:30
Sunnuntai 10:00 - 17:30

Puhelin

+3584578341268

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