In June this summer, HBO visited the bakery. HBO followed our good friend and co-conspirator Matt Orlando from restaurant Amass in the Zero Waste Chef series. The series follows several international chefs, producers and food people who all pursue the values ​​of recycling and upcycling the huge food waste we have worldwide.

Of course, Zero Waste Chef visits Copenhagen, which the Financial Times has previously named Silicon Valley of Food, to visit the zealots in the Copenhagen food industry, who take on the responsibility of getting as much out of the profits of each individual food as possible. If you have not read the article in the Financial Times, you can click on the link below.

Their trip to Copenhagen crosses our roads and some of the various partnerships and projects we take part in. The collaboration with Agrain, where the mask by virtue of the grain in surplus from the beer production at Nørrebro Bryghus becomes new bread in our bakery, and of course our partnership with Restaurant Amass which so far has meant that over half a ton of surplus bread has become the ice cream we call Salty Caramel Sourdough – which has just been produced for the second time with several productions in sight.

Host Diego from Zero Waste Chef and Matt Orlando from Restaurant Amass came by our bakery in the hectic morning, where sourdough and flour were kneaded, bread shaped, and sourdough buns baked. Diego and Matt had taken a bag of IPA mask flour from Agrain with them. Just one of several upcycled ingredients that we use to make our Jalm&B IPA Beer Buns sold in Irma, SuperBrugsen, Kvickly, Bilka, føtex and nemlig.com across the country, but also used for our Jalm&B upcycled Surdejs Maskboller, which can be bought at Q8 throughout Denmark.

We have – in addition to their respective names – given the products the name Genbrød [gæn-brød]. The Genbrød family refers to an increasingly long list of breads and buns (beer and ice cream) that have three main purposes:

• To help reduce food waste and CO2 footprint for the benefit of the climate.
• Contribute to better sustainable solutions through partnerships and innovation,
• Create better, tasty Danish food.

As previously written, Foodpeople got a surplus raw material from Diego and Matt for use in the bakery, but in the partnership and the circular spirit, we also gave Matt something to work with. From time to time, we bake our bread too little or too much, the sourdough becomes too sour, or we forget to salt it. It had also happened the day Diego, Matt and the rest of the film crew from HBO MAX came by.

Matt took some flat (not leavened) Jalm&B Artisan bread with him home to Amass, which he transforms into a wonderful dessert consisting of ice cream made from sourdough bread syrup (from the Artisan bread), bread miso caramel (from the Artisan bread) and toasted bread crumbs (from the Artisan bread) – a restaurant version of precisely the ice cream we in partnership with Hansens Is and Amass continuously produce and sell in ice cream parlors and supermarkets around Denmark.

Watch the episode here.