Finnish bread-making typically includes a host of different pies and pasties, the recipes for which have spread from the east to the entire country. Traditional Karelian pasties have a wafer-thin rye crust and are filled with rye, rice or potato. Hot Karelian pasties are eaten with egg butter. Pasties may also be filled with berries - blueberries, lingonberries – or even carrot purée. Kalakukko is a local fish pasty speciality from Savo. This dish features fresh fish, such as vendace or perch, cooked in a rye dough. Each Finnish province has its own well-known type of bread. In Lapland and the northern parts of Finland people bake unleavened barley bread. One of the most popular types of bread in Häme is a barley yeast bread. A mouth-watering oat bread is the traditional bread of Satakunta. The4 art of making sweetened types of bread spread to Finland from the West. Sweet “setsuuria” and potato loaf are made for religious festivals, particularly for Christmas and Easter. In the Helsinki area, delicious sweet black bread can be sampled in the autumn, when the islanders bring fish and bread by boat to the annual Baltic Herring Market in Helsinki.