Fresh bread is a staple in our grocery shopping routine and for most households… loaves and buns find their way into a lot of our meals.
In this episode of Aisle 42 we talk with Matt Cimon from Portofino Bakery and we talk about the grocery store, sustainable ingredient sourcing, slow craft and artisanal bread making and the ethical production of perishable food.
Our conversation covers some really interesting ground about plastic, food waste, recycling, Bcorp certification, local economies, happy employees, AND we nerd out on things like how flavour and texture still require careful consideration even when produced at a big scale.
Visit https://www.portofinobakery.ca to learn more about their delicious baking and their commitment to sustainability.
Here’s a summary of what Matt and Corwin talk about:
Future of Grocery Stores: Matt envisions a future where innovative and exciting brands thrive, indicating a shift towards more dynamic and diverse product offerings in traditional categories like bread and water. This reflects a broader trend of innovation within the grocery sector.
Local Sourcing and Sustainability: The conversation highlights Portofino Bakery's commitment to local sourcing and sustainability. This includes efforts to source ingredients locally to ensure transparency and reduce transportation impacts, despite challenges in sourcing some specialized ingredients locally.
Environmental and Social Impact: Portofino, as part of Bond Bakery Brands, emphasizes their environmental, social, and community impact. This includes being a B Corp company and making conscious choices to reduce waste and improve environmental sustainability, such as investing in bulk flour silos to minimize packaging waste and exploring alternatives to plastic wrap for product stabilization during transportation.
Craft and Quality in Baking: Matt discusses the importance of the slow craft baking process, including multiple stages of fermentation to enhance the flavor and texture of their products. This approach is fundamental to Portofino's product quality and uniqueness.
Challenges and Solutions in Sustainable Food Production: The interview touches on the challenges of sustainable food production, including the balance between sourcing locally and the need to source certain ingredients from further away to maintain product quality. Portofino's approach to sustainability includes efforts to minimize waste and make production more efficient and environmentally friendly.
Company Culture and Community Impact: While not detailed in the provided transcript segments, there are references to the importance of company culture, employee well-being, and community impact as integral parts of Portofino's business philosophy.
In summary, the interview sheds light on Portofino Bakery's commitment to innovation, sustainability, and quality in the food industry, emphasizing the importance of local sourcing, environmental responsibility, and the craft of baking in creating a successful and impactful business.
