Revolutionizing bread by embracing our diverse local agro-ecological landscape
Our aim is straightforward:
To use only seasonal, organic, or local (SOL) ingredients to create delectable baked goods, all the while ensuring they remain reasonably priced. We believe that food (especially SOL food) should NOT be gentrified, and should, above all, become more accessible and affordable to people.
We are a micro-bakery located in the heart of SLU in Alnarp (10km from Malmö and Lund), where we cater mostly for students and staff at the university, but visitors from all around are always welcome.
HOW IS ALL OF THIS POSSIBLE?
By keeping our operations small (we are 2 working full-time) and dealing directly with farmers for grains, flours, vegetables, nuts, seeds and dairy products, we can maximize our focus on high quality ingredients while keeping costs for students as low as possible. We aim to deal mostly directly with farmers in order to create a menu that is almost entirely from our local agricultural landscape.
Does this mean we are against vanilla, chocolate, and cinnamon? No! We understand that these are products that cannot be produced in Sweden (or in Europe), and therefore have to be purchased from producers abroad (only when they are needed). However, we believe that products that are often produced in Sweden should be sourced locally, as long as they are in season.
Amapola Bageri
Embracing local agro-ecological food production, alongside a traditional sourdough bread-making practice to enhance and support sustainable food consumption in Alnarp, Sweden
