Fresh approach sees Hiroshima bakery cut waste to zero loaves

Freshly baked bread can provide some of life’s little, yet immense, pleasures, and so it stands to reason that discarding unsold loaves would pain any passionate baker.
To solve this age-old problem, Yoji Tamura, 41, who runs the deRien bakery in Hiroshima, radically changed the way his business makes and sells bread--and now it is in a position where it never has to throw away perfectly good produce.
Tamura’s achievement chimes with the United Nations’ drive to solve social problems through sustainable development goals (SDGs), which its member countries have agreed to achieve by 2030.
In Tamura’s bakery, “pain de campagne” country breads are baked to perfection in a stone kiln, their crusts thickening, and sweet aromas intensifying as the oven’s temperature gradually declines.
The only ingredients used are wheat flour, salt and water. And the loaves, which are baked slowly in the kiln using sticks, look impressive, with diameters spanning as much as 30 centimeters.
Tamura runs the bakery with his wife, Fumi, 36. They have not thrown out a single loaf since summer 2015.

[@副田貴之]

これ深い良いものは高く売る。時間はただではない。当たり前この事を当たり前にやるのって日本人は嫌うのよねー。

[@ツトム-d4z]

い-い動画だなぁ-

[@피자줄리아나]

こんにちは？韓国です。
あなたは、オーストリア、どのパン屋で研修を受けましたか
今研修可能ですか？