In addition to the daily activities at our circular micro bakery – such as baking sourdough bread and welcoming customers for a cup of coffee – we also regularly work on educational projects in the background. On this page you can find a collection of the different projects we worked on this year.
University of Gastronomic Sciences
The University of Gastronomic Sciences in Italy (UNISG – which emerged from the Slow Food movement) visited us in the autumn with a large group of students as part of a study trip. We organized a program in which scientific experiments and circular processes – that are relevant in our bakery lab – were discussed, and were educational and inspiring for these aspiring food professionals.
In the past year we have contributed to the PLINT project. In this project, InHolland is investigating how malnutrition in the elderly can be prevented. As part of the project, we supervised a group of students from the Food Commerce and Technology programme. They were commissioned to come up with an innovative concept that contributes to combating malnutrition in the elderly. We asked them to think about circularity. View the end result of the assignment below, with which the students won first prize for creativity within their year!
Makers of the popular scientific TV program Het Klokhuis visited us to get an answer to the question: How does a bread actually rise? Sourdough bread is one of the oldest forms of leavened bread. Curious as to how this ever came about? Watch the episode.
Gerrit Rietveld Academy
In the autumn we were also invited to give a workshop at the Gerrit Rietveld Academie. Together we investigated the creative processes behind the baking of (sourdough) bread. At the end of the evening we baked pita breads with herbs from the Rietveld garden, in a clay bread oven made by Rietveld alumni.
Weekend of Science
During the Weekend of Science, we organized a workshop for children in the natural gardens of Jeugdland Amsterdam about the relationship between bread and bees. Can we learn something from the bees about nutrition? Together with the beekeeper of Jeugdland we went looking for an answer to this question. Read more about this joyful adventure here.
The Mundus College in Amsterdam offers a special contemporary educational environment, also for newcomers who do not speak the Dutch language and children who have fled from war zones. Our instructors have been teaching baking classes to these children at Mundus College for the past two months.
Circularity is an important concept in our bakery, every day we are involved in (inventing new) ways to have less waste at the end of the day. We have been asked by the Dutch Bakery Center (NBC) to think about ways that can contribute to making the bread chain in the Netherlands more sustainable.