This post is an informative journalistic coverage of a PR event with editorial & reportage elements that do not aim to promote any business, organisation, product or service.
Today - on the day of publication- I am a member of Ruokatoimittajat ry (Finnish Food Writers' Association), and attended this PR event as a food writer (not as an influencer).
22 October 2025 - Vantaa
I spent the afternoon with flour on my sleeves and butter in my heart. Valio opened the doors to their experimental bakery, and we dove straight into croissant-making with Bakery Consultant, Mika Parviainen, leading the way.
The space felt like a pastry playground — stainless tables, humming ovens, and the comforting smell of butter meeting heat. We weren’t there to watch, but to get our hands "dirty". Mika reminded us that a flawless base croissant beats any gimmick. Once you master the fundamentals, you can go wild with shapes, fillings, and finishes.
Photo by © Reka Csulak - Three Pod Studio
The butter debate started early. Mika shared that unsalted butter is the baker’s secret weapon — higher fat, fewer variables, perfect lamination. Salted might have more flavour, but the brine adds water that messes with structure. It’s a technical thing, not just taste. The irony? Most people prefer salted because it feels “richer,” but professionals trust the dough more than the tongue. When someone asked about margarine, Mika didn’t sugarcoat it: “It works, but it doesn’t sing.” Butter, he said, carries pride as much as flavour — the invisible ingredient that separates good from great.
In Valio's recipe bank, we saw ideas for rustic rye croissants with Finnish flair, Aura cheese twists, and a festive red-dough version that looked like Christmas in pastry form.
Photo by © Reka Csulak - Three Pod Studio
Mika demonstrated lamination like someone who could do it blindfolded: cold dough, cold butter, cold table. Always sharp cuts, never dragging. The key elements are the plasticity of the butter and the patience between folds. Proofing, he warned, is where many fail — too hot and the butter melts, too cool and nothing rises. The sweet spot is around 30°C, just enough to lift the layers without melting them into oblivion. And his favourite trick? A mist of water instead of egg to glue layers together without ruining lamination. Simple, clever, and instantly useful.
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
When he sliced into a baked croissant, the room went quiet. Perfect honeycomb layers sighed apart. That buttery shatter — it’s what every baker and food photographer lives for. Croissant shapes, it turns out, are having a fashion moment. The classic triangle has competition from braids, knots, spirals, and even two-colour laminates. This is how shaping became an art class: tight rolls for fine layers, pain au chocolate tri-fold, and also part braid, part knot to bring on the festive vibes of a special laminated dough. Fillings ranged from classic vanilla and chocolate, to rich cinnamon cream, and flavoured mascarpone combined with tangy berries indeed.
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
By the end, our pastries filled the kitchen — some still raw, shaped by our own hands, others golden and ready to taste. We brewed coffee, swapped bites, and admired our buttery creations.
Mika wrapped up with a line worth framing: master the base, then play.
I couldn’t agree more. Whether you’re baking for family, launching a product, or planning your next campaign — the most beautiful layers start with care, patience, and plenty of butter.
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
Photo by © Reka Csulak - Three Pod Studio
I left Valio Aimo’s new Test Bakery with new lamination tricks, a deeper respect for unsalted butter, and a few mischievous pastry twists I can’t wait to try at home.
You can find Valio's Premium Croissant recipe here + see more insights and photos on my Instagram.
Big thanks to Aino Laakso - Communications Manager and Laura Saukkonen - Content Manager for the invitation, and to Mika Parviainen - Bakery Consultant, for sharing his craft with such generosity.
DISCLOSURE
The organiser has not set any special criteria and has not initiated any financial/alternative compensation that would require the creation of any written or visual content related to this PR event nor the promotion of any products/services in exchange for attendance - but I decided to share my experience anyway as I think you'd enjoy exclusive insights from my recent gastro adventure. Any PR products/samples/food, drink/services/raffle prizes handed out by the organisers, other participants or exhibitors (if applicable) were not a form of compensation, nor part of an exchange agreement.
