Vääksyn Mylly
Traditional milling from Vääksy
Having the entire local food chain in our own hands is a key goal for us, and one milestone along that journey has been the acquisition of our own mill. This became a reality in 2023 when the youngest of the Ylä-Hemmilä brothers, Joonas, took the lead.
Vääksy Mylly was built during wartime in 1942. In 1954, the mill passed into the ownership of the Norrlin family, where it remained until 2023. The importance of local production has not diminished over these decades. For Viipurilainen, alongside the local food philosophy, taste is the top priority—and we achieve the best results through the production of our own mill.
In recent decades, a key figure in the operations has been Kari Savola, an award-winning advocate of local food who served as CEO from 1999. In 2023, Vääksy Mylly was transferred to the Viipurilainen Kotileipomo entrepreneurial family when Joonas Ylä-Hemmilä began as miller and CEO. Vääksy Mylly continues to produce local grain products using traditional methods and craftsmanship. The rye flour used by Viipurilainen Kotileipomo is still ground with a genuine pair of millstones. At its shortest, the journey from field through our own mill to the bakery is just 12 kilometers. This is what we call true freshness.