Sustainability

The whole loaf

Good ingredients deserve to be used well. After the season, we plan, use as much of each ingredient as we can, and are constantly looking for ways to waste less.Good ingredients deserve to be used well – throughout the season, the entire ingredient, and with less waste.

Purchases for the season The menus follow what is in season, and we buy from growers, millers, and fishermen we know by name.

Responsible use of raw materials We use the entire raw material where we can – the trimmings go to the fund, the sauces and the staff meals.

Less waste Bread and pastries are baked in smaller portions throughout the day, so the counter is always full without a large surplus.

The whole bread is thought out Yesterday’s bread becomes croutons, crusts and rye bread crumbs.

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