Our Story

Amapola Bageri was born as an academic endeavour. When I (Tomás) started my MSc in Agroecology in autumn 2023 at SLU Alnarp, I was surprised how marginal the topic of food was when discussing agro-ecological production. A lot of emphasis went into diversifying production, while minimizing inputs and embracing ecological synergies–all of which is crucial to transforming our food landscapes towards more responsible, fair, and sustainable spaces. However, how does all of this come into practice?

The idea of producing bread and pastries from organic and locally-sourced wheat emerged after visiting a nearby farm located on the outskirts of Lund that produced a wide variety of flours from wheat and rye. I have been baking sourdough bread for years, but never at this scale. It has been a difficult journey, but the satisfaction from showing how a food business deeply focused on diversity, seasonality, and local agro-ecological production has made it very inspiring.