If you have driven Highway 55 north into McCall, you have likely seen the quaint farmhouse on the outskirts of town with the inviting wrap-around porch. This historic Finnish dairy farm has received a major refresh in the past few years with a brand new sourdough bakery gracing its walls and aiming to honor the past and support local, sustainable methods of farming. Paikka, which means “place” in Finnish, is a cozy, welcoming gathering place to enjoy slow-crafted bread and the power of a shared meal.

Perhaps best known for their sourdough breads, Paikka also serves up small plates on Wednesdays as well as breakfast and lunch on Saturdays. Order your bread ahead for a Saturday pick-up (open 8:30am to 1pm) or swing by on Wednesdays from 2:30pm – 6pm for walk-in only fare.

Outside of their weekly spread, Paikka hosts a monthly multi-course dinner event and often hosts special pop-up events that are quickly becoming local legend. Plus, they have added a new retail wine selection to perfectly pair with the deliciousness that comes out of their kitchen.

Want to be the first to know about events, specials, and everything Paikka is baking up? Sign up for their newsletter which hits your inbox every Monday.

Jessica Toebe, the owner and chef extraordinaire behind Paikka, was gracious enough to share one of her famous Galette recipes with us so you can bring a taste of Paikka to your own home this winter.

Paikka’s Apple Galette

Crust Ingredients

1 1/4 cups flour

1 1/4 cold unsalted butter

3-5 tablespoons of ice water

1/2 tsp salt

Crust Directions

In a medium bowl, combine the salt and flour.

Using a pastry cutter, cut the cold butter into the flour and salt mixture until the flour-butter mixture resembles wet sand.

Adding water a tablespoon at a time, stir it in with a fork until the dough mixture comes together enough to stay together. Take the dough out and gently knead on a lightly floured surface to shape into a disc. Allow to rest for a minimum of one hour up to 24 hours.

Apple Filling Ingredients

2lb apples, ideally a tart or baking apple, peeled and thinly sliced

1/2 cup brown sugar

2 tsp cinnamon

1/2 tsp vanilla

4 tbsp butter

Apple Filling directions

Combine all ingredients in medium heavy-bottomed sauce pan and cook down for 20-30 minutes, until most of the moisture is cooked out of the apples.

Allow to completely cool.

Galette directions

An hour before you are going to make the galette turn the oven on to 410 F and allow the dough ball to soften enough to roll out.

Roll the disc out into a circle approximately 10-12 inches in diameter, and a 1/4” thick. If you have excess dough, just cut the edges off.

In the very center pile all the apple filling.

Begin folding the edges of the dough inwards and over itself so that the dough covers 1/3 of the filling and neat folds encircle the filling. When finished the galette should be a circle of dough folds with a third of the filling exposed.

Brush the dough with an egg wash (1 egg + 2 tbsp milk) and sprinkle with turbinado sugar.

Bake at 410 for 20-35 minutes until the crust is golden brown and baked all the way through.

Allow to cool completely before removing from the tray.