At enbiun we work hard and are dedicated on projects with our team and with our clients. The projects mostly concern food & hospitality concepts and solutions that work now and in the future. Besides going from meeting to meeting and working at our desks, we have to create time to keep up with trends and developments in the world of food, behavior, culture and technology. You can imagine we do need a break at times.
To clear our minds, we go for walks outside our office at NDSM or we share a good cup of coffee with someone from our team to release some stress or share some thoughts for inspiration. However these good habits we have noticed some of our team members really liked to use the kitchen to bake a pie close to a deadline. All great and stuff, but not the healthy lifestyle that we need. This brought us to a better idea; Let's start a Sourdough Bakery in our office to make our team to use their hands, create space in their minds and feel inspired and fresh again with an end product: the bread. Our Food Intern Yara developed this idea into a concept named: 'Bake & Relax’.
We challenged her to create a program and motivate our team to start a bread culture and to incorporate slow bread in their busy office lives. After trying different methods, she found a way of working that fits into the teams schedules. The key? Planning. A day in advance a pre-dough is made, which ensures that the bread rises nicely the next day. The dough will rest and ferment for a night and the next day the final dough is made by adding the pre-dough to some flour, water and salt.
Everyone can add
their own flavor
to the basic recipe
After a good knead, the bread will rise for another two hours while the team member can go back to work. After two hours, you knead the bread and prepare the dough for its final rise of three hours. After those three hours the bread is ready to go in the oven: the best moment of the process. The office will smell of fresh baked bread. The way of working is transformed into a manual. This booklet is displayed which makes the concept accessible for everyone. Besides the sourdough bread, Yara also developed a little sweet sourdough bun called the Enbibun. The idea originated from our obsession for good coffee. With a professional coffee machine in the office, we drink a lot of coffee. The pulp of the coffee was always thrown away, which gave Yara the idea to reuse that waste in sourdough buns. Everyone can add their own flavour to the basic recipe and voila the sustainable Enbibun is born.
We feel it's important at our office to create space for new initiatives and believe that preparing food connects us all. So thank you Yara for your inspiring project!
Yara’s experience at enbiun: “I love the culture at enbiun: creative, experimental, openminded and innovative. Within that culture I was free to experiment and develop the concept. I could always ask for help whenever I needed it and with all the creatives around me, I had many different insights that helped me with developing the concept. Besides developing the concept, I also developed myself. Enbiun has given me a vision and a different view of the world. I am very grateful for that vison and I am definitely going use it in the future. My food vision has been expanded and I have a different view on concepts and concept development now. I am inspired to develop myself even further and to dig further into the food world.''