In the bread manufacturing process raw grains need to be separated from their tough protective husks. These left over husks, referred to as bran waste, has no further use for the bakeries and is usually composted.
Together with E5 Bakehouse
, an east London artisan bakery, Nathalie Spencer and Elissa Brunato are exploring the hidden potential behind waste materials from a Bakehouse. In an ongoing collaboration we seek to explore, how to use the in-house systems of a bakery and experiment with recipes that can create a new vision for sustainable packaging consumption.