Vilgot’s Sourdough Bakery in Halland, southern Sweden, only employs staff who are passionate about sustainability and who want to help create change in the industry through commitment and genuine ingredients. From the beginning, they’ve been using flour from the Limabacka Mill. They bake with traditional flour, such as Dinkel, Emmer, Svedjeråg and Öländskt Lantvete, but sometimes also use modern varieties, like Vetemjöl Special. Everything they serve is made from sourdough with long fermentation times, which gives the flour a chance to release all the vitamins and minerals. The coffee served comes from Balck Coffee, which is greatly committed to fair trade and quality. The apple cider comes from nearby Skogaby Lantbruk, where the owner Josefin squeezes all the apples herself!
Who are some of the producers and suppliers you work with that share your values?
Limabacka Kvarn, Balck Coffee, Skogaby Lantbruk, Bengtssons blad och bönor, and Lilla Håddan.
How do you minimize food waste?
We use creativity to reduce food waste. If the freezer is full and we have bread left over, we give it to nearby nursing homes. We make crusts and breadcrumbs from old buns. We dry bread and pastries and use them in the dough again.
How do you prevent bullying, sexism, and other intolerable behavior in the workplace? Is there a clearly-stated policy?
There’s no written policy, but sensitivity, straightforwardness, honesty, and open communication are very important to us.