Most Sustainable Dutch Bakery Opens Its Doors

Master bakers Reindert Hameeteman and Mark Plaating unveiled the most sustainable bakery school in the Netherlands today in Eindhoven. The bakery, a part of Summa Brood & Banket, stands out for its commitment to sustainability and innovation.

Sustainability was at the forefront during the bakery's construction. Teacher Mark Wils emphasizes the importance of this approach: "We're shaping the bakers of the future. It's crucial to sow the seeds of change in our students." The bakery operates entirely on electricity, boasting state-of-the-art, energy-efficient equipment.

Efficiency and Innovation

The transition to electricity has influenced the curriculum. In collaboration with the Bakery Institute and the Hospitality Competence Foundation (SVH), the program underwent a revamp. New equipment, such as the shock freezer that transfers excess cold air to the adjacent freezer, enhances efficiency and innovation in the baking industry.

Optimal Learning Environment

Student workstations are spacious and equipped with individual induction plates, eliminating the need for students to wait to heat their products. Summa Brood & Banket is renowned for leading the way in bakery education, attracting students from across the Netherlands.

Emphasis on Craftsmanship

The school focuses on crafting unique products using basic ingredients rather than ready-made mixes. This approach demands different knowledge and techniques but empowers students to distinguish themselves in a market that values craftsmanship and authenticity.

Summacollege.nl