Mervyn Tucker and Andrzej Szeremeta
In the afternoon of 26th July the group visited owned by Ryszard Paisecki the bakery “Słodka” (what means ‘sweet’) in Toruń. The bakery was established in 1989 as conventional. Organic production started in 1993 and it was the first bakery in Poland producing organic breads. Recently it has already experience of organic bakery production for more than 10 years. The interest of bakery owner in organic production was raised by Babalski, who was looking for customers for his flours. Mr Piasecki received support of Ball Foundation which found oven. It helps to develop production.
The bakery produces only 30% organic products, production is limited due to small demand. As it leads production organic and non-organic great care of authenticity of organic products is taken. Both types of production are divided. As the place is the same the production type and time are factors which differentiate these two types of production. Organic production as whole grain breads is running twice a week. At this time no conventional production is running. Conventional “white breads” are produced every day but during the “Organic days” only very short time in the morning. 10 years ago the bakery started with one type of organic bread, nowadays it produces 5 types all whole grain: rye, rye/wheat, wheat, spelt and wheat buns. As it was mentioned bakery start organic production due to Mr Babalski pressure, so till now company buy raw materials from Babalski’s Mill.
Even the nearest competitors are more than 100 kilometers; the bakery has some difficulties to sell its organic products. The demand is quite low. The company produces around 1000 loafs of organic bread per week (including 100 spelt breads). Main market is Toruń; the city the bakery is located. Produces are not selling through general food stores, but only by specialized shop in organic, natural, healthy food. Next to bakery, there is the shop where consumers can buy “fresh, hot” organic and conventional production.
At the bakery and shop is working Owner of the bakery, his family and hired labour are working on the bakery: owner, his wife, two sons and 5 additional workers as well.
Prices of organic bread are around 50% higher than conventional. There is no non-organic spelt bread on the market so the prices premia could not be calculated. The price of spelt products are very high, for the example one 500g rye bread cost 1,4 PLN where spelt 500g bread costs 4PLN. (1 PLN ≈0,24 EURO) The most important reason for the high price of this bakery products is the quite high price of organic raw materials.
Webpage and leaflets are used as the main way of promotion and additionally mass media and press promote in general organic food and farming including products of this bakery. Rye and spelt bread are advertised as unusual and healthy products.
Technology of production is based on natural milk fermentation. That ensures the speciality of their breads among conventional products. Sometimes in winter the yeast are used when they have problems with keeping high temperature needed for natural fermentation. 650 grams raw dough goes to ½ kg bread. Due to natural fermentation, longer baking and content (whole grain flour) breads stay appropriate for consumption for 7 days. For baking are used steal forms spread by organic rape seed cold press oil. The problem of technology is using town water.
Ryszard Piasecki, Piekarnia Słodka
ul. Słodka 1/3
phone: 00 48 56 6482985