SALTY CARAMEL SOURDOUGH – Ice cream with upcycled surplus bread
What if there was a way to reintroduce surplus sourdough bread back into the value chain, creating an entirely new and delicious product along the way? Well, with our like-minded friends at Restaurant Amass and Hansens Is we’ve been working on a novel answer to that question.
MISFIT CARROTS INTO JUICE PULP INTO SOURDOUGH BUNS
Jalm&B and Frankly Juice are turning 20.000 kilos of surplus carrot pulp into freshly baked buns. Exploiting surplus products is the next step in the fight against food waste.
Uncompromising attitude to craftmanship and the ingredient – organic, naturally!
Sustainability is a priority and all of our bread and buns are organic. We believe that you can taste both the craftmanship and the honest ingredients. We represent an exciting, responsible and fun workspace.
We at Foodpeople hold our clean water very dearly, as it is such an important part of our sourdough. That is also why organic is a recurring theme throughout everything we do.
We’re working with different initiatives to minimize food waste. One of them is to send failed bread of to our farmers who’s pigs, goats and chickens gets to enjoy the organic leftovers.
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Bread
Concepts
Danish Pastries
FOOD LOVING PEOPLE
Uncompromising passion and commitment for craftmanship and no-nonsense organic ingredients united by people and the two proud brands Il Fornaio and Jalm&B.
Jalm&B is our Danish organic craft bakery with a product range from flaky croissants and sweet danish pastry to 24 hour fermented sourdough bread all made with organic Nordic ingredients. Based in Copenhagen, physically as well as mentally, we work with local farmers and like-minded producers.
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