The Pomeranian Flavour Trail is not just a culinary journey through the region – it’s a story about people whose passion, tradition, and commitment shape the unique flavour map of Pomorskie. In this feature, we give voice to local producers and creators to reveal what lies behind their products – family histories, recipes passed down through generations, everyday challenges and joys, and above all: authenticity and love for what they do. Thanks to them, Pomorskie tastes truly extraordinary.
Miodolandia Apiary in Stanisławowo
Mirella Browarczyk:
Our culinary journey began with bees – quite literally. Mateusz is the third generation of beekeepers in his family, raised among hives, learning from his father and grandfather. He absorbed not only knowledge and practical skills but also deep respect for nature. Over time, he realized that he wanted to take the tradition further, give it new meaning, and build something of his own – combining heritage with modern product thinking and quality.
For me, it was a brand new path. I’ve always enjoyed cooking and exploring new flavours – drawing inspiration from world cuisines while appreciating local products. Naturally, I took on the role of telling the story behind the jars – because honey is more than a taste. My passion is showing people that honey differs in aroma, texture, and culinary pairing potential. I help customers see that honey is not just for tea – it can become part of a dish, a flavour composition, a story about its origin.
Together, we create products that are natural and local – but above all, soulful. Rooted in Żuławy, in family tradition, in daily work with bees and nature. Ours is not mass production – it’s a conscious choice of quality, honesty, and authenticity.
Tradition and innovation?
Family traditions are the foundation of our work – especially in beekeeping. Mateusz inherited not just methods, but values: patience, care, respect. His father and grandfather taught him when honey is ready to harvest, how to work with bees in harmony with the seasons – unwritten knowledge passed from hand to hand.
We protect those traditions while seeking new ways forward. For example, our creamed rapeseed honey elevates a traditional ingredient through modern processing. We also harvest and colour-sort pollen – a demanding task that allows us to offer flavour-specific product lines.
What does the “taste of Pomorskie” mean to you?
It’s the taste of nature – no additives needed. The flavour of fertile Żuławy, of rapeseed fields, herb-scented meadows, misty mornings, willows along the canals. A flavour of simplicity, authenticity, patience. It’s the taste of work, of collaboration, of sharing bread and honey at the kitchen table. It’s something you feel – a sense of rootedness, a bond with place, with people, and with tradition.
What are you most proud of?
That we fit – unknowingly but perfectly – into Żuławy’s story. Like the settlers before us, we moved here (from Kashubia) and built from scratch. Żuławy is demanding, but gives back. Our Żuławy Honey, made from rapeseed, hawthorn, and fava bean nectar, won the national PERŁA award. Our logo is inspired by laubzekins – a nod to regional heritage. We are part of this landscape, this legacy.
Biggest challenges and most memorable successes?
Mirella had a severe allergic reaction to a bee sting on our first wedding anniversary. Later, our son was diagnosed with the same allergy. That could have ended everything – but we chose to continue, carefully, together.
We started from scratch – no inherited land, just savings, ideas, and late nights while the children slept. Learning, building, surviving. And today? People return for our honey. They say they can taste the difference. That’s our biggest success.
What has the Pomeranian Flavour Trail brought you?
People. Passionate people who value patience and tradition. Sharing knowledge and ideas with them is a pleasure. Being on the map of Pomorskie’s finest feels like a dream team. It gives us motivation, pride, and purpose.
TABUN Wytwórnia Cydrów Rzemieślniczych in Otomin
Agata Falkiewicz-Ponikowska: Cooking has always been my passion. From a young age, I loved baking and preparing meals. Our family celebrates every occasion with food – inviting friends and relatives, hosting with joy.
Do you follow tradition or create your own interpretations?
Yes, we often return to family recipes – from our parents, grandparents – or just trust our instincts. These traditions guide us, but we also adapt and evolve.
What does the “taste of Pomorskie” mean to you?
It’s a blend of histories. My grandparents came from the East, like many Pomorskie families, so our cuisine is mixed – and that makes it rich and interesting. I’d love to say it’s the taste of fresh Baltic fish, but that’s becoming a rare luxury. Still, it’s the flavour of what we grow, ferment, and create locally.
What are you most proud of?
That we’re a family-run company, growing steadily and staying true to ourselves.
What challenges and successes stand out?
Polish regulations, especially around cider, have been difficult. But we did it — our cider is now available in our venue and several Tri-City bars. We’ve also won awards in Poland and abroad — each one a victory for craft and dedication.
What has the Pomeranian Flavour Trail brought you?
Most importantly — a network. We’ve met amazing people and discovered products we now include in our own offer. It’s also shown us new ways to grow.
Quercia Rossa Vineyard in Piaseckie Pole
Grażyna Wykland: Our dream of a vineyard began with a single bottle of wine — a collector’s item that sparked the idea and never left our minds.
Tradition or modern interpretation?
We produce natural, classic wines that reflect the terroir of our land. Rather than follow old family methods, we rely on the vineyard and nature as our teachers.
What does the “taste of Pomorskie” mean to you?
It’s proof that we can create exceptional culinary craftsmanship — from cheeses and honeys to cured meats, ciders, wines, and distilled spirits. These are truly one-of-a-kind products.
What are you most proud of?
Our wines develop their own unique aromas and character — shaped by our soil, our work, and our patience.
Challenges and successes?
Nature is our greatest challenge. Every season brings uncertainty. Will the grapes ripen? Will the weather cooperate? Each year is a fight — but the reward is always worth it.
How has the Pomeranian Flavour Trail helped?
It has helped us promote a new stop on the map of culinary tourism and given us a platform to reach new audiences who appreciate artisanal wine and food.
Makowa Koza in Cieciorka
Anna Krużycka: I bought two goats in 2007 — just to try. By 2015, I had five. Now there are about forty. My parents had goats once, but I started fresh, from scratch — out of curiosity, creativity, and love for making something of my own.
Do you follow family recipes or create your own?
My recipes are original — inspired by books, the internet, conversations — but mostly developed through trial and error. I had a foundation from childhood, but I make cheese in my own way.
What does the “taste of Pomorskie” mean to you?
To me, it means nature, simplicity, and truth. It smells of meadows, sunshine, and a life lived in tune with the seasons.
What are you most proud of?
That I stayed on this path — alone, against the odds. I run the farm solo, care for the goats, make cheese, and people keep coming back. I even had the chance to work with chef Karol Okrasa twice — that was a big moment for me.
Challenges and successes?
Running a farm alone is a daily challenge. But each day with the goats is also a win. My greatest successes? Local appreciation and those unforgettable moments with Karol Okrasa that affirmed I’m heading in the right direction.
What has the Pomeranian Flavour Trail brought you?
It gave me the chance to leave my small world and meet people. I got to present my cheese to a wider audience. It’s more than exposure — it’s motivation. It reminded me that what I do matters.
The Pomeranian Taste Trail is part of the “BASCIL – Innovative Solutions for the Rural Food Production Sector to Diversify into Sustainable Culinary Tourism Services” project, co-financed by the European Regional Development Fund (ERDF) under the Interreg Baltic Sea Region Program 2021-2027.
