Bagaren & Bonden
“Locality is very important to us for many reasons. We try to intend with our name to get people to think about the farmer and not just the baker when buying bread. We want to connect people to the food they are eating. To do that, we try to know what we are baking with, as well as the people and places involved, and then communicate it all to our customers. But we still put organic certification before local sourcing. Putting locality first would not provide any incentive for switching to organic and also isn’t better for the environment.”
Who are some of the producers and suppliers you work with that share your values?
Källunda gård. Lundens gård. Karl och Annas trädgård. Gunnaröds gård. Stadsåkern. Elsekjells mejeri. Stora Juleboda gård.
How do you minimize food waste?
“First of all, we try to plan production so that we sell everything. Products left over at the end of the day will be frozen and sold at a discount. Some products will go into new products. End bits of cheese go into cheese bread or savory croissants. Spent coffee grounds and eggshells go into compost. At times with lower than expected sales and over-production, we donate leftover products to charities or similar organizations. But normally, we have a very low level of wasted produce or products.”
How do you prevent bullying, sexism, and other intolerable behavior in the workplace? Is there a clearly-stated policy?
“It’s a small workplace, but there is no place for this type of behavior. I am personally present, and I promote a culture of openness about any issues. We have weekly meetings and check-ups with managers about the staff and any possible issues.”