What makes a biscuit Latvian — the recipe, the place it is baked, or the memories people have of eating it? We explore this question through three short stories about biscuits and then a biscuit tasting with friends.

The biscuits we tasted:

1. Pilngraudu cepumi - wholemeal biscuits, by Lāči

2. Selga classic biscuits by Selga

3. Blackcurrant cookies by The Beginnings

4. Medus Mandeļu - honey and almonds, by Lāči

5. Riekstiņi - nuts, by Rimi

6. Vaniļas vafeles - vanilla wafers, by Selga

7. Auzu pārslu cepumi - oatflake biscuits by Flora

8. Piparkūkas - gingerbread, by Flora

9. Źagariņi - little birds, by Staburadze

10. Cepumi Mājas - homemade biscuits, by Siguldas Maiznieks

11. Salmiņi - straws, by Dtaugu.

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Liepāja, Latvia's third-largest city, is known as the city "where the wind is born" and an easy-going seaside resort that became one of the Baltic's most strategically important and culturally distinctive places. Why? Join me as we walk through six layers of the city: wind, water, wood and brick, iron and concrete, music and footsteps.

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A tiny bottle of perfume opens a story of Rīga industry, Soviet scarcity and changing ideas of femininity. This episode follows Dzintars from its nineteenth-century roots through its Soviet heyday, explores the cult fragrance Koķete, and asks what MÁDARA's rise reveals about Latvia’s modern cosmetics industry.

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