Here you can try ancient Latgalian dishes: krupniks (pearl-barley soup with meat and mushrooms), veisteknis (rye bread with onion and meat filling), grucis (pearl barley porridge), etc. The museum has hundreds of things related to grain processing and baking bread: flail (threshing tool for cereals, rice, and other similar crops), peel (a shovel-like tool for sliding loaves of bread into and out of the oven), kneading-troughs (a traditional kneading tool for making dough), etc. Thousands of tourists from all over Latvia and foreigners have visited the Bread Museum since its opening. The hostess Vija Kudiņa with all her heart honors the Latvian rye bread loaf, which is an integral part of the Latvian culinary heritage.

Offer:

Latgalian culinary heritage lunch (1,5 hours);
special ‘’Culinary heritage’’ offer – ‘’Dried mushroom soup’’;
a story about bread, tasting of own-baked bread and tea (1 hour);
the opportunity to participate in the bread baking process;
rent of two banquet halls – for 30 and 50 people;
accommodation for 20 people.

Special offer: ‘’Dried mushroom soup’’
Pour over a handful of dried mushrooms with 3-4 liters of cold water, leave overnight. Boil on the cooker, add chopped barley, onions, carrots, potatoes, salt, garlic, pepper, bay leaf. In the end, add smoked lard cut into pieces and seared. Before serving, strew with dill and add sour cream. Very tasty!

Working hours by appointment.

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Aglona Bread museum

Aglona Bread museum

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