Three Pod Studio

Fantastic news! ✨ Congratulations to Penttilän Tila AITOO and for the fantastic achivement! And what an honour to see my photo illustrating the announcement of Euroopan komissio Suomessa - Europeiska kommissionen i Finland ! 📸🙌

Aitoo perunarieska on saanut EU:n suojatun maantieteellisen merkinnän

Hakemus perustui Aitoo perunarieskan erikoislaatuun ja sen valmistamisessa tarvittavaan tietotaitoon sekä maineeseen. Aitoo perunarieskan maantieteellisen alueen muodostavat Pirkanmaa ja Kanta-Häme.

”Aitoo perunarieska” on erikoislaatuinen leipomotuote, koska sen valmistuksessa ei käytetä lisättyä vettä, hiivaa, kananmunia ja maitotuotteita. Lisäksi tuote poikkeaa kaikista muista Suomessa valmistettavista rieskoista tuotantotapansa, rakenteensa ja makunsa puolesta.

”Aitoo perunarieska” tunnetaan erityisesti siitä, että siinä raaka-aineena käytetyt perunat keitetään ja survotaan kuorineen ilman lisättyä vettä. Tästä aiheutuvat tuotteelle ominaiset aistinvaraiset ominaisuudet, kuten aito perunainen maku ja pilkullinen perunankuorijakeista johtuva väritys. Koostumus on purutuntumaltaan tiivis, koska rieskaa ei ole nostatettu hiivalla tai muulla nostatusaineella.

”Aitoo perunarieska” -rieskaa valmistettaessa nesteen määrää säädetään perunaraaka-aineen kulloisten kosteusominaisuuksien mukaan, mikä edellyttää tietotaitoa ja osaamista, jotta rieskataikinasta tulee aina tasalaatuinen. Perunalajike ei ole oleellinen, vaan taikinaa voidaan muokata tasaisen lopputuloksen aikaansaamiseksi.

Suojatun maantieteellisen merkinnän (SMM) hakijana on Aitoo rieskaleipurit ry.

EU:ssa on yhteensä jo yli 3900 nimisuojattua tuotetta. Nimisuojajärjestelmän tavoitteena on suojata tuotteita vakiintuneen nimen väärinkäytöltä ja huokeammilta väärennöksiltä, m***a myös lisätä tuotteiden tunnettuutta ja lisäarvoa sekä helpottaa niiden markkinointia.

Kuva: Reka Peurala / Three Pod Studio. Kuvan oikeudet omistaa Penttilän tila.

𝐒𝐚𝐥𝐭𝐲 𝐥𝐢𝐭𝐭𝐥𝐞 𝐡𝐞𝐚𝐫𝐭𝐬 𝐰𝐢𝐭𝐡 𝐛𝐢𝐭𝐞. 🩷🖤
Playful in shape, bold in spirit — and captured to stand out at first sight.

💘 These Salty Loves scenes feel made for Valentine’s Day, yet remain strong and vibrant enough to live well beyond the season.

🔍 A cohesive visual collection where colour, vibrancy, and concept stay consistent across every touchpoint — from website and social media to in-store presence, including print roll-ups.

🖤 Because strong visuals should work just as hard offline as they do on screen.

📸 4: Namitupa’s website (screenshot)
📸 5: Namitupa’s print roll-up (provided by the brand)

• • •

Client: Namitupa (not sponsored)
Production: Three Pod Studio⁠
Photography: Reka Peurala
Retouching: Reka Peurala
AD & Food Styling: Reka Peurala

Created by a human.

All rights reserved © Reka Peurala ⁠
https://www.threepodstudio.com/⁠

❌ No use/alter/share/repost/train AI without permission! ❌



Annuncement 🥁
https://www.instagram.com/p/DSCppjWjKjc/?igsh=MWF4ZjVoOGQ0ZXd5MQ==

𝐉𝐮𝐬𝐭 𝐮𝐬, 𝐭𝐰𝐨 𝐰𝐢𝐭𝐧𝐞𝐬𝐬𝐞𝐬, 𝐚𝐧𝐝 𝐚 𝐪𝐮𝐢𝐞𝐭 “𝐲𝐞𝐬” that changed… 🥁 my surname! From today, call me Reka Peurala.
📸 Same bold vision,
❤️‍🔥 same ever-burning creative fire —
just a small update on the credit line. If you’re a client or partner ➡️ please update your records and bylines accordingly. Thank you! Everything else — email, website, and smooth workflow — stays exactly the same. 🙌 • • • Production: Three Pod Studio⁠ Photography: Reka Peurala Retouching: Reka Peurala AD & Food Styling: Reka Peurala Created by a human. ⁠ All rights reserved © Reka Peurala @threepodstudio⁠ https://www.threepodstudio.com/⁠ ❌ No use/alter/share/repost/train AI without permission! ❌ #threepodstudio #commercialphotography #foodphotographer #entrepreneur #business #announcement #marriage #love ##pizza #creativestorytelling #valokuvaaja #ruokakuvaaja

*Ad • PR event / *Mainos • PR-tilaisuus 🎄 Fazer

Join Reka for a first taste of Fazer’s Christmas novelties, where tradition meets new flavours and festive magic begins long before December.

➡️ https://www.threepodstudio.com/blog/tasting-christmas-novelties-at-fazer/

✱ ✱ ✱

✍️ Hi there, I'm Reka, and besides creating award-winning food imagery, you’ll also find me among the few food writers in Finland (perhaps the only one) who cover culinary stories and PR events in English.

🗞️ This post is not a promotion, but an informative, journalistic coverage of a PR event — written with editorial and reportage intent. I’m a member of Ruokatoimittajat ry (Finnish Food Writers' Association) and attended this event as a food writer, not as an influencer.

All rights reserved © Reka Csulak, Three Pod Studio
https://www.threepodstudio.com/

Tasting Christmas Novelties at Fazer - Three Pod Studio Join Reka for a first taste of Fazer’s Christmas novelties, where tradition meets new flavours and festive magic begins long before December.

*Ad • PR event / *Mainos • PR-tilaisuus 🌾 Fazer

Join me inside Fazer’s Lahti bakery to discover how rye is baked at scale and why a seven-kilo Puikula became the star of Wholegrain Day.

➡️ https://www.threepodstudio.com/blog/touring-fazer-lahti-bakery-on-wholegrain-day/

✱ ✱ ✱

✍️ Hi there, I'm Reka, and besides creating award-winning food imagery, you’ll also find me among the few food writers in Finland (perhaps the only one) who cover culinary stories and PR events in English.

🗞️ This post is not a promotion, but an informative, journalistic coverage of a PR event — written with editorial and reportage intent. I’m a member of Ruokatoimittajat ry (Finnish Food Writers' Association) and attended this event as a food writer, not as an influencer.

All rights reserved © Reka Csulak, Three Pod Studio
https://www.threepodstudio.com/

Touring Fazer’s Lahti Bakery on Wholegrain Day - Three Pod Studio Join Reka inside Fazer’s Lahti bakery to discover how rye is baked at scale and why a seven-kilo Puikula became the star of Wholegrain Day.

*Ad • PR event / *Mainos • PR-tilaisuus ☕️ Kaffa Roastery

Join me at Kaffa Roastery to discover cascara - the coffee cherry’s hidden treasure, turning sustainability and flavour into Finland’s next brew story.

➡️ https://www.threepodstudio.com/blog/cascara-secrets-of-kaffa-roastery/

✱ ✱ ✱

✍️ Hi there, I'm Reka, and besides creating award-winning food imagery, you’ll also find me among the few food writers in Finland (perhaps the only one) who cover culinary stories and PR events in English.

🗞️ This post is not a promotion, but an informative, journalistic coverage of a PR event — written with editorial and reportage intent. I’m a member of Ruokatoimittajat ry (Finnish Food Writers' Association) and attended this event as a food writer, not as an influencer.

All rights reserved © Reka Csulak, Three Pod Studio
https://www.threepodstudio.com/⁠

Cascara Secrets of Kaffa Roastery - Three Pod Studio Join Reka at Kaffa Roastery to discover cascara - the coffee cherry’s hidden treasure turning sustainability and flavour into Finland’s next brew story.

*Ad • PR event / *Mainos • PR-tilaisuus🍴 Culinary Studio

Join me for an intimate autumn evening at KaJo Culinary Studio, where Chef Katja Tuomainen transforms Finnish ingredients into elegant, heartfelt dishes.

➡️ https://www.threepodstudio.com/blog/a-first-look-at-kajo-culinary-studio/

✱ ✱ ✱

✍️ Hi there, I'm Reka, and besides creating award-winning food imagery, you’ll also find me among the few food writers in Finland (perhaps the only one) who cover culinary stories and PR events in English.

🗞️ This post is not a promotion, but an informative, journalistic coverage of a PR event — written with editorial and reportage intent. I’m a member of Ruokatoimittajat ry (Finnish Food Writers' Association) and attended this event as a food writer, not as an influencer.

All rights reserved © Reka Csulak, Three Pod Studio
https://www.threepodstudio.com/⁠

A First Look at KaJo Culinary Studio - Three Pod Studio Join Reka for an intimate autumn evening at KaJo Culinary Studio, where Chef Katja Tuomainen transforms Finnish ingredients into elegant, heartfelt dishes.

*Ad • PR event / *Mainos • PR-tilaisuus 🥐 Valio Aimo , Valio

Join me at Valio Aimo’s new Test Bakery in Vantaa to explore croissant trends, shaping tricks, and the buttery art of perfect lamination.

➡️ https://www.threepodstudio.com/blog/a-buttery-afternoon-at-valio-aimo-new-test-bakery/

✱ ✱ ✱

✍️ Hi there, I'm Reka, and besides creating award-winning food imagery, you’ll also find me among the few food writers in Finland (perhaps the only one) who cover culinary stories and PR events in English.

🗞️ This post is not a promotion, but an informative, journalistic coverage of a PR event — written with editorial and reportage intent. I’m a member of Ruokatoimittajat ry (Finnish Food Writers' Association) and attended this event as a food writer, not as an influencer.

All rights reserved © Reka Csulak, Three Pod Studio
https://www.threepodstudio.com/⁠

A Buttery Afternoon at Valio Aimo’s New Test Bakery - Three Pod Studio Join Reka at Valio Aimo’s new Test Bakery in Vantaa to explore croissant trends, shaping tricks, and the buttery art of perfect lamination.

*Ad • PR event / *Mainos • PR-tilaisuus🍴 Compass Group Finland

Join me at LaBra, where Head Chef Serpil Yilmaz and Compass Group blend Mediterranean–Nordic flavours with true sustainability.

➡️ https://www.threepodstudio.com/blog/mediterranean-nordic-fusion-at-la-bra/

✱ ✱ ✱

✍️ Hi there, I'm Reka, and besides creating award-winning food imagery, you’ll also find me among the few food writers in Finland (perhaps the only) who cover culinary stories and PR events in English.

🗞️ This post is not a promotion, but an informative, journalistic coverage of a PR event — written with editorial and reportage intent. I’m a member of Ruokatoimittajat ry (Finnish Food Writers' Association) and attended this event as a food writer, not as an influencer.

All rights reserved © Reka Csulak, Three Pod Studio
https://www.threepodstudio.com/⁠

Mediterranean-Nordic Fusion at LaBra - Three Pod Studio Join Reka at LaBra, where Head Chef Serpil Yilmaz and Compass Group blend Mediterranean–Nordic flavours with true sustainability.

🏆 ‘Golden Ripple’ made waves at the Finnish Photo Awards 2025

Last Friday I stood in the audience at the Finnish Photo Awards 2025, watching ‘Golden Ripple’ being judged live — nerve-racking, exciting, and honestly, a bit surreal.

Then came Saturday’s gala.�Lights, bubbles, applause… and that proud little moment when my work received its Finalist title along with a Merit Award. ✨

I enter competitions often, but this one is special — because you actually meet the people.�The organisers, judges, and finalists are not just names on a screen; they’re Finland’s top photography talent, gathered in one room, buzzing with passion for the craft.

What a weekend… and a beautiful reminder of why I love what I do.

• • •

Production: Three Pod Studio⁠
Photography: Reka Csulak⁠
Retouching: Reka Csulak⁠
AD & Food Styling: Reka Csulak⁠
⁠
Created by a human.
⁠
All rights reserved © Reka Csulak Three Pod Studio
https://www.threepodstudio.com/⁠
⁠
❌ No use/alter/share/repost/train AI without permission! ❌

Photo booth 📸: Peero Lakanen
Print: Dialab Oy

*Ad • PR event / *Mainos • PR-tilaisuus 🥖 Lantmännen Unibake Finland & Miltton

Join me at Lantmännen Unibake's Bread Week breakfast to explore Finland’s evolving bread trends, meet the Finnish Bocuse d'Or team, and taste their innovative bakery creations.

➡️ https://www.threepodstudio.com/blog/lantmannen-unibake-bocuse-d-or-breakfast/

Many thanks for the invitation, the great insights from the recent study and the delicious tasting experience!

✱ ✱ ✱

✍️ Hi there, I'm Reka, and besides taking award-worthy commercial food photos, you will also find me among the few food writers in Finland (if not the only one), who are covering various events & culinary topics in English.

🗞️ This post is not a promotion, but an informative journalistic coverage of a PR event with editorial & reportage elements. I am a member of ry (Finnish Food Writers' Association), and I attended this PR event as a food writer (not as an influencer).

All rights reserved © Reka Csulak Three Pod Studio

Bocuse d’Or Breakfast by Lantmännen Unibake - Three Pod Studio Join Reka at Lantmännen Unibake’s Bread Week breakfast to explore Finland’s bread trends, meet the Bocuse d’Or team, and taste their innovative creations.