January is a time for fresh starts, second chances and new leases of life. The exact sentiment behind our sustainable baking range, Waste Not, which sprang from a simple resolution: to waste less. But what started as a single Waste-Less Sourdough loaf became a small revolution in our bakeries. So join us in breaking bread, and let’s get closer to zero food waste, together.
Fixing food waste
As bakers, we hate to see waste. But the reality is that globally, a lot of our food is finding its way into the bin. 30% of it, in fact. As the numbers stand, food waste is estimated to contribute 8-10% of total man-made greenhouse gas emissions, and, if it were a country, it would be the world’s third-largest emitter after China and the USA. Bread is the second most wasted food. 44% of all bread is thrown away. That’s 1 million loaves every day, or 24 million slices.
Our food system has the single biggest impact on the climate. And while systematic change is needed, there are smaller steps we can take collectively, within our communities, to make a real difference.
We hope that by celebrating good food with sustainable baking and giving back to our communities, we can help turn the tide and do our part when it comes to getting closer to zero food waste. For there is opportunity in every crumb, crust and offcut.
Wherever we can, we look to use good ingredients that might otherwise go to waste in our baking. Because baking is the perfect way to give good food a second life. The oven can turn the old and the off-cuts into food as good as it ever was. We call this our Waste Not range.
Wasting less requires more craft. Innovative practices come into play. But as the writer Isaac Bashevis Singer put it “For those who are willing to make an effort, great miracles and wonderful treasures are in store.”
And what started with breaking down leftover loaves at the end of the day, to create re-freshly baked loaves of Waste-Less Sourdough for the following day, became an award-winning Waste Not range spanning croissants, crackers, buns and babka. That are just as fresh as they were yesterday.
Waste Not Range
We start in the kitchen. When we bake, we use leftover ingredients like cheese, fruit and dough, to create delicious new recipes. From humble beginnings, our Waste Not Range now includes some of our favourite products:
We make our Waste-Less Sourdough from the surplus bread in our bakeries. Each batch turns out slightly differently, depending on the amount of surplus we have that day. But don’t worry, it tastes just as good. In fact, our Waste-Less Sourdough has won two Great Taste Awards.
A worthy part of any morning ritual, our Almond Croissants are baked the traditional way. Yesterday’s croissants are soaked in syrup and filled with almond cream and frangipane, followed by a generous sprinkling of flaked almonds.
Chocolate and Almond Croissant
Similar to our Almond Croissant, we use yesterday’s Pain au Chocolat for our Chocolate and Almond Croissant, adding almond frangipane and flaked almonds to create something even more flaky, buttery and delicious.
Made using off-cuts of our croissant dough, mixed with chocolate chips and shaped into brioche-like buns. Our much-loved Soho Bun is tender, plump and an excellent coffee companion.
Our award-winning Chocolate Babka is made with leftover croissant dough that we swirl with chocolate custard and chocolate chunks before baking in a loaf. A family favourite and the perfect treat for a cosy afternoon.
Ham and Cheese Croissant
In our opinion, there is little more satisfying than a ham and cheese croissant at lunch. We bake our Ham and Cheese Croissant using yesterday’s surplus flaky croissants filled with rich béchamel sauce, Hepburn’s honey-glazed ham and Lincolnshire Poacher cheese. It doesn’t get much better.
Cheddar Cheese Crackers
Our crispy buttermilk crackers are topped with grated Quicke’s mature clothbound cheddar off-cuts. They are everything a cracker should be, and more. Making a fine addition to any smorgasbord, spread or snack-time offering.
Zero food waste mission
Our Waste Not mission goes further than sustainable baking. We do our best to manage what we bake, but inevitably sometimes we do have surplus food at the end of the day. Marrying our efforts to achieve zero food waste with giving back to our communities wherever possible, at the end of every day we donate our surplus food and bread to local community projects and charities.
Our aim is to ensure that 100% of any surplus goes to these local charitable causes, and we are now proud to support 95 organisations in our neighbourhoods. This is good food, doing good.
Pre-Order Delivery: The croissants, crackers and buns from our Waste Not range are available for delivery to your door. Breakfast in bed has never been so good.
Click & Collect: Reserve the full Waste Not range ahead of time online, ready to collect at your convenience.
In Bakery: Pop into your local bakery any time to pick up any of our Waste Not heroes.