The Cluster Foodservice has launched a B2B co-innovation workshop between two of our partners: the bakery company Europastry and the craft brewery Ilda’s Town Beer. In the workshop, held on Monday, February 8, both companies have explored possibilities for co-branding and strategic alliances that are mutually beneficial and allow them to innovate together.
The craft beer production process they follow at Ilda’s Town Beer is full of parallels with the way Europastry brews its glass loaves and rustic loaves of too much mother at Cereal, its innovation hub. Both processes (bread and beer) start from a cereal and use fermentation as a key process. Therefore, these similarities make synergies easily appear.
Europastry and Ilda’s Town Beer are currently working on a project against food waste to reuse surplus bread to make high-quality beer. Similarly, they are also studying to create bread made with beer bagasse.
Other possible synergies arose between the two companies during the meeting, such as the collaboration with the delivery service Paco Meren, promoted by Ilda’s Town Beer, or the possibility of going to retail with beer made from bread residue.
Daniel Calvo, General Manager of Europastry Iberia, believes that workshops like these are very interesting, as they open up “multiple possibilities” where the two companies can collaborate. “It is a very good opportunity offered by the Foodservice Cluster and we are very grateful for that,” says Calvo.
To make bread, at Europastry they make their own mother dough (which is one of the 100 preserved as a treasure in the only Library of the Mother Earth World, located in St.Vith, Belgium), they form each piece manually, give more than 24 hours to the fermentation process and are baked in stone sole ovens. They also do so under the good sustainability practices they collect under the “responsible wheat” label, which makes them able to offer a range of breads with zero carbon footprint.
“We have started daily home delivery in the Barcelona constituency and we are also serving some of the most artisan bakeries, which have been able to check the quality and tradition of our processes. We are bakers and our favorite customers are also the own bakers” explains Calvo.
For his part, Àlex Ros, owner of Ilda’s Town Beer, is satisfied with the result of the meeting: “in the end it is an added value, a business differs from small to large details, if you do not have added values your competition will and it will quickly eat you up”.
Ilda’s Town Beer produces 6 varieties of beer created from the best German malts. In this way, customers can choose between ROS (a tribute to the famous Czech blonde beer), MAT (wheat and brewed according to Germanic tradition), CLOT (Anglo-American-inspired for more developed palates) or TORR (Belgian-inspired; black, sweet and full-bodied), among others.
The brewing company also has a unique machinery model in our country: Kaspar Schulz’s Braüteke. An excellent professional microbrewery with a production capacity of 10,000 to 100,000 liters / year, which allows you to fill the barrels from the tank or bring the beer directly to the tap, providing the customer with a fresh, craft and local beer.
The Cluster Foodservice will continue to conduct this type of co-creation workshops between partners. We are at your disposal if you want to participate or submit a proposal.