As Riga celebrates its 825th anniversary year, the spotlight at the “Riga Taste Festival” is not on fine-dining theatrics, but on something far more familiar: the “Vecrīga” pastry.
Named after the city’s Old Town, this classic choux filled with sweet curd cream is getting a fresh update across Riga.
Bakeries and chefs are adapting the traditional recipe — lighter textures, less sugar, sharper flavours—turning a nostalgic staple into something that fits today’s menus.
Places like Bazaar and a new wave of pastry-focused kitchens are leading the shift, treating the “Vecrīga” less like a souvenir and more like a canvas.
This is a small but telling trend. Right now, that story fits in the palm of your hand, dusted with sugar.
