Story about how we use fermentation technology and KOJI strains of edible mould and fungi to create new, non-obvious products.
Open up for collaboration - an interview with Katarzyna Młynarczyk of REBREAD
REBREAD proves that stale bread has many possibilities - an interview with Bartłomiej Rak
What can be done with bread that goes to waste? - interview with Bartłomiej Rak
Will circular economics save the world?
To the rescue of stale
We want stale bread to become a new raw material rather than a waste product.