Hanna Virtanen

I trained as a baker before I ever guided anyone, and Turku's market square is still where I go most mornings for rye bread and the flower stalls behind it. On a call I show what is actually being sold that day rather than a fixed list, since the square changes with the season more than people expect. I explain the archipelago bread's dark, sweet crust and why island bakers used to sweeten it to make it last longer at sea. I speak plainly and keep the pace close to how a real morning at the market actually feels.